Acid Amylase for Starch Degradation in Juice Clarification 
Catalog Number IE-1192
Physical Form Liquid
Color Light yellow to brown
Dosage Parameters 10-30 g/T juice
Source Microorganism
| Summary | The product is made up of different starch degrading activities working at juice pH. It is used for fast and complete starch hydrolysis in juice clarification and improves juice processing efficiency and the clarity or stability of final product. |
| Description |
Amylase is specifically formulated for juice processing. It is produced from carefully selected microbial strains through submerged fermentation, followed by purification and formulation. This acid amylase efficiently breaks down starch in juice, enhancing both its stability and clarity. The enzyme blend includes various starch-degrading activities that function effectively at the pH levels typical of juice. It hydrolyzes starch into glucose without significantly accumulating maltose. This results in improved processing efficiency and contributes to the clarity and stability of the final juice product. |
| Advantages |
Acid amylase for juice clarification Fast and complete starch degradation Improve juice processing and stability |
| Application | For starch degradation during juice clarification |
| Application Area |
Fruit and vegetable processing Wine enzymes |
| Application Recommendation | The recommended dosage is 10-30 g/T juice, added during juice depectinization. The dosage has to be optimized based on each application, the raw material specifications, product expectations and processing parameters. It is better to begin the test with the smallest quantity. |
| Dosage Parameters | 10-30 g/T juice |
| Optimum Temp | 40°C-60°C |
| Effective Temp | 20°C-60°C |
| Effective pH | 2.0-5.5 |
| Source | Microorganism |
| Physical Form | Liquid |
| Color | Light yellow to brown |
| Scope of Shipment | Worldwide |
| Package | 25 kg/jerry can |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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