Food Grade 100,000 U/g Baking Flour Food Additive Low Temperature Alpha Amylase 
Catalog Number IE-7822
Color Milk white
Declared Activity 20,000 U/g (can be customized)
Appearance Powder
| Introduction | Fungal amylase is an endo-starch hydrolase derived through deep fermentation of selected Aspergillus oryzae, followed by processes like microfiltration, ultrafiltration, and vacuum freeze-drying. It is widely utilized in the production of various dextrins, caramel, maltose, as well as in beer brewing, baking, and other pasta processing industries. Fungal amylase efficiently breaks the α-1,4 glucosidic bonds in gelled starch, straight-chain starch, and branched-chain starch within aqueous solutions, producing soluble dextrins along with small amounts of maltose and glucose. With extended reactions, a syrup rich in maltose and containing a small amount of glucose is formed. |
| Characteristics | Soluble in water, the aqueous solution is a rice soup colored liquid. |
| Application |
Sugar Production: Fungal amylase reaction temperature is mild and pH is neutral, mainly used in the glycation of starch. By decomposing the glycosidic bond in precipitate, it can produce caramel, maltose, high maltose, etc. Baking Industry: In the baking industry, fungal amylase can be easily inactivated by heating during dough fermentation, which can help to control the speed and degree of dough fermentation and avoid producing a large amount of dextrin for too long, resulting in a sticky bread core. At the same time, some of the starch is hydrolyzed into sugar that can be used by yeast, which can not only accelerate the fermentation speed of dough and improve the structure and volume of bread, but also the sugars produced can significantly promote the taste, color, and quality of bread. Brewing Industry: Fungal amylase can improve the fermentability of wort in beer brewing, improve the quality of wine, and increase the yield in yellow wine brewing industry; it is beneficial to the low-temperature liquefaction of starch in the mash of saccharification in raw material alcohol industry. |
| Main Components | Fungal α-amylase, glucose |
| Appearance | Powder |
| Declared Activity | 20,000 U/g (can be customized) |
| Color | Milk white |
| Weight | 1.0 kg |
| Storage | Room temperature dry and protected from light |
| Shelf Life | 12 months |
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