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| Categories | Fungal Alpha Amylase |
|---|---|
| Model Number: | Fungal α-amylase |
| MOQ: | 1 Kg |
| Delivery Time: | 5-15 days |
| use for: | bread |
| Brand Name: | Doing-Higher |
| Packaging Details: | Outer packaging: cardboard box, cardboard drum |
| Payment Terms: | T/T,Western Union |
| application: | Baking Industry Enzymes |
| Enzyme activity: | 500U/G-100000U/G |
| Price: | Negotiable |
| type: | alpha amylase powder |
| Supply Ability: | 3T/day |
| product name: | Fungal Alpha Amylase |
| Certification: | ISO FSSC22000 HALAL |
| Solubility: | soluble in water |
| Place of Origin: | Nanning, Guangxi, China |
| Company Info. |
| Nanning Doing-higher Bio-Tech Co.,LTD |
| Verified Supplier |
| View Contact Details |
| Product List |
Amylase powder for baking is generally produced by fermentation of Aspergillus niger and is suitable for mild reaction conditions in baking processes. It can moderately hydrolyze the starch in the dough to generate maltose and small molecular dextrin, reduce the viscosity of the dough, improve the plasticity of the dough, improve the softness of bread, Mantou and other flour products, delay aging and regeneration, and extend the shelf life of the product.
Specifications:
| Origin | Nanning, Guangxi, China |
| Physical properties | Light yellow powder |
| Enzyme activity | 5000U/G-100000U/G |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 4.0-7.0 |
| Optimal temperature | Saccharification and fermentation(35-65 ℃), baking(20-75 ℃) |
| Product execution standards | GB1886.174-2016 |
| Addition amount | Saccharification and fermentation(0.3-0.5%), baking(0.05‰-0.1‰) |
| Enzymatic hydrolysis time | Saccharification and fermentation (4-6 hours), baking (0.5-1 hour) |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Notices:
1. Enzyme preparations are bioactive substances that are
susceptible to the inhibitory and destructive effects of heavy
metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with
them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
Applications:
Saccharification and fermentation
baking
Product advantages:
Enzyme protection technology ensures product stability;
Strict quality management system, enzyme activity is not falsely
labeled;
Our proprietary formula technology meets individual needs;
Provide professional enzymatic hydrolysis technology solutions;
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