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Alpha Amylase Enzyme For Bakery Industry – Food Grade Powder 100000u/g CAS 9001-19-8

$112.99

CAS No.: 9001-19-8
Other Names: diastase
MF: null
EINECS No.: 232-742-8
FEMA No.: 3385
Place of Origin: Ningxia, China
Type: Enzyme Preparations, Flavoring Agents
Brand Name: SUNSON
Model Number: SBE-03FA
Appearance: powder
Colour: Yellow
Activity: 100000u/g
Odour: Normal fermentation odour
Temperature: 45℃-65℃,Optimum50℃-60℃
pH: 4.5~6.0, Optimum 4.8-5.5

Availability: 100 in stock

PRODUCT DESCRIPTION

Food grade alpha amylase enzyme powder for baking industry

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.

Specifictation

Declared Activity 100000 u/g
Physical Form Powder
Color yellowish
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

DOSAGE

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.

PACKAGE DAN STORAGE

* Package:25kgs/drum; 1,125kgs/drum. * Storage: Keep sealed in a dry and cool place and avoid direct sunlight. * Shelf life: 12 months in a dry and cool place.

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

SAFETY

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.

Other Names

diastase

Temperature

45℃-65℃,Optimum50℃-60℃

FEMA No.

3385

Appearance

powder

CAS No.

9001-19-8

Colour

Yellow

HALAL Certified.

Valid from 2019-07-23 until 2021-06-23

Type

Enzyme Preparations, Flavoring Agents

EINECS No.

232-742-8

pH

4.5~6.0, Optimum 4.8-5.5

Odour

Normal fermentation odour

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