Gambaran keseluruhan
This medium-temperature α-amylase (SSL type) is a highly active food-grade enzyme preparation designed for efficient starch liquefaction and viscosity reduction in food and beverage manufacturing.
It is produced through advanced microbial fermentation and refined for consistent performance across a wide range of processing conditions.
The enzyme catalyzes the hydrolysis of α-1,4-glycosidic bonds in starch, converting complex polysaccharides into soluble dextrins and fermentable sugars that are ideal for downstream processes such as brewing, distilling, and sweetener production.
Ciri dan Faedah Utama
- High enzymatic activity of 3000 U/mL ensures rapid starch breakdown and reduced processing time.
- Effective within a broad temperature range of 60°C to 85°C, with optimum activity between 70°C and 75°C.
- Wide pH tolerance from 5.0 to 7.0, ideal for various food and beverage systems.
- Improves starch conversion efficiency and reduces viscosity, enabling smoother processing and enhanced filtration performance.
- Enhances fermentation yield and product stability in brewing, distilling, and fermentation applications.
- Consistent, stable, and easy-to-use liquid formulation for direct dosing.
Dos yang Disyorkan
Typical application levels range from 0.1 – 0.4 kg per ton of raw material.
The optimal dosage should be determined based on specific raw materials, process parameters, and desired product outcomes.
Aplikasi
- Industri pembuatan bir: Facilitates the liquefaction of starch from malt, maize, rice, or other adjuncts, improving extract yield and beer clarity.
- Starch Processing: Converts starch suspensions into dextrins efficiently, forming the foundation for further saccharification and syrup production.
- Baking and Cereal Production: Improves dough handling, crumb structure, and product softness by modifying starch properties.
- Fermentation Processes: Enhances sugar availability for microbial fermentation, improving alcohol yield and fermentation efficiency.
- Beverage Industry: Contributes to better mouthfeel, reduced haze formation, and improved overall beverage stability.
Product Specifications
| Penampilan | Cecair coklat |
| Ketumpatan | 1.10 – 1.25 g/mL |
| pH (25°C) | 5.5 – 7.0 |
| Lead (Pb) | < 5.0 mg/kg |
| Total Arsenic (As) | < 3.0 mg/kg |
| Jumlah Kiraan Berdaya maju | < 50,000 CFU/mL |
| Bakteria Coliform | < 30 CFU/mL |
| Pathogenic Bacteria | Not detected |
| Salmonella (25 mL) | Not detected |
Usage Instructions
Dilute the enzyme with an appropriate amount of water before adding to the raw material.
Maintain the process temperature and pH within the recommended ranges to achieve optimal liquefaction.
Avoid exposure to heavy metal ions and oxidizing agents, as they may reduce enzyme activity.
Packaging and Storage
Supplied in 1 kg/beg liquid form for easy handling and dosing.
Store in a cool, dry, and ventilated area away from direct sunlight.
Keep sealed when not in use to maintain enzyme stability.
Shelf life is 12 bulan when stored under recommended conditions.
Safety and Handling
This enzyme product is non-toxic and biodegradable.
However, as with all enzyme preparations, avoid inhalation of aerosolized product and contact with eyes.
Use standard personal protective equipment (gloves, goggles, and masks) during handling.
Food-grade α-amylase (SSL type) is a versatile and reliable solution for starch liquefaction and viscosity control in modern food and beverage manufacturing.
