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Sunson Industry Group Co., Ltd

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HomeProductsBaking EnzymesFood grade fungal alpha amylase for baking industry
  • Food grade fungal alpha amylase for baking industry
  • Food grade fungal alpha amylase for baking industry
  • Food grade fungal alpha amylase for baking industry
  • Food grade fungal alpha amylase for baking industry
  • Food grade fungal alpha amylase for baking industry
  • Food grade fungal alpha amylase for baking industry

Food grade fungal alpha amylase for baking industry

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Product Attributes

Model No.SBE - 03fa

Supply Ability & Additional Informations

Place of OriginCangzhou, Hebei Province, China

CertificateISO 22000, KOSHER and HALAL, ECOCERT Organic Farming Europe, FSSC22000 Food Safety Management System, ISO9001FAMI-QS.

PRODUCT DESCRIPTION

Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in Flour correction and baking industry.

MECHANISM

Fungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as well as volume of baked products.

REACTION PARAMETERS

PARAMETERS

RANGE

Activity Temperature

45-65

Optimum Temperature

50-65

Activity pH

4.5-6.0

Optimum pH

4.8-5.5

PRODUCT SPECIFICATION

Items

Description

Declared Activity*

100,000 u/g

Physical Form

Powder

Color**

Light yellow

Odour

Normal microbial fermentation odour.

*Definition of Unit: 1 unit of Fungal α-Amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40 and pH5.0 in 30min.

** Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

PRODUCT STANDARD

The product complies with GB1886.174.

No.

ITEMS

INDEX

1

Particle size (%<40 mesh)

80

2

Loss on drying/(%)

8.0

3

Lead/(mg/kg)

5.0

4

Arsenic/(mg/kg)

3.0

5

Total viable count/(CFU/g)

50000

6

Coliform Bacteria/(CFU/g)

30

7

Escherichia coli

(CFU/g)

<10

(MPN/g)

3.0

8

Salmonella/(25g)

Not Detected

APPLICATION RECOMMENDATION

For baking industry: The recommended dosage is 2-4g per ton of flour.

The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

SAFE HANDLING PRECAUTIONS

Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.

WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

PACKAGE AND STORAGE

Ø Package 25kgs/drum; 1,125kgs/drum.

Ø Storage Keep sealed in a dry and cool place and avoid direct sunlight.

Ø Shelf life: 12 months in a dry and cool place.


Contact

Looking for ideal Baking Fungal Alpha Amylase Manufacturer & supplier ? We have a wide selection at great prices to help you get creative. All the Amylase for Bread Volume Increase are quality guaranteed. We are China Origin Factory of Enzymes Boost Dough Fermentation. If you have any question, please feel free to contact us.

Product Categories : Baking Enzymes

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