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 product 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 |
Application Rate
The recommended application rate is 0.1-1 kg/t DS. The application rate 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 symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct direct skin contact should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
Storage
Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf Life
Shelf Life: 12 months in a dry and cool place.
