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Dough Improver Enzyme – Maltogenic Amylase Powder 1000,000u/g CAS 9000-92-4

$312.99

Appearance: Powder
Colour: Light Yellow
CAS No: 9000-92-4
Activity: 1000,000u/g
Odor: Slight Fermented Flavor
MOQ: 1 Kilogram
Shelf Life: 12 Months

Availability: 100 in stock

Product Description

Food grade maltogenic amylase enzyme for bread softening baking powder additive

Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation and drying. The porduct is widely used in the industries of flour mill, baking, maltose syrup production and in some other industries.

Function and application

Flour correction: For specialty flour with improved specifications.

Steamed bread and bread making: Improvement in crumb structure of bread and steamed bread; better softness, whiteness,elasticity and taste of steamed bread; slowdown of aging, better moisture keeping and softness, and longer shelf life.

Production of maltose or malt syrup: Stable and controllable performance during saccharification with quality product.

Mechanism and product standard

Maltose amylase can hydrolyze starch into maltose and a certain number of oligosaccharides.

Product standard

ITEMS

 

INDEX

Particle size (%<40 mesh)

 

≥80

Loss on drying/(%)

 

≤8.0

Lead/(mg/kg)

 

≤5.0

Arsenic/(mg/kg)

 

≤3.0

Total viable count/(CFU/g)

 

≤50000

Coliform Bacteria/(CFU/g)

 

≤30

Escherichia coli

(CFU/g)

<10

 

(MPN/g)

≤3.0

Salmonella/(25g)

 

Not Detected

Reaction parameters

CONDITION

RANGE

Activity Temperature

20℃-80℃

Optimum Temperature

65℃-75℃

Activity pH

3.5-6.5

Optimum pH

4.0-6.0

Dosage recommendatiom

The recommended dosage is 0.1-1kg/t DS . 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.

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.

Storage and Shelf life

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

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

CAS No

9000-92-4

Shelf Life

12 Months

Appearance

Powder

Odor

Slight Fermented Flavor

MOQ

1 Kilogram

Colour

Light Yellow

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