Manufacture supply food grade fungal alpha amylase in bread baking industry SBE-03FA
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.
|Declared Activity||100000 u/g|
|Production Organism||Aspergillus oryzae|
|Color||yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity|
|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.
The product complies with GB1886.174.
|1||Particle size (%<40 mesh)||≥80|
|2||Loss on drying/(%)||≤8.0|
|5||Total viable count/(CFU/g)||≤50000|
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.
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.