Maltogenic Amylase Powder for Antistaling and Maltose Generation 
Catalog Number IE-1367
Physical Form Powder
Color Light yellow
Source Microorganism
| Summary | Maltogenic bacterial amylase is able to split off maltose from starch and retard recrystalization of starch, and is widely used in flour mill, baking, maltose syrup production, brewing and in some other industries. |
| Description |
Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation and drying. The porduct is widely used in the industries of flour mill, baking, maltose syrup production and in some other industries. Maltose amylase can hydrolyze starch into maltose and a certain number of oligosaccharides. |
| Advantages |
An freshness keeping and anti-staling bacterial amylase Flour improvement agent in flour mill Also used for maltose syrup production and brewing etc. |
| Application | For freshness keeping of baked products and maltose generation |
| Application Area |
Brewing Flour standardization Pasta/noodles Baking Tobacco applications Starch sugar |
| Application Recommendation | The recommended dosage is 0.1-1 kg/T DS. 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. |
| Optimum Temp | 50°C-75°C |
| Effective Temp | 20°C-80°C |
| Optimal pH | 4.0-6.0 |
| Effective pH | 3.5-6.5 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Bacillus licheniformis |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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Our products and services are for research use only and cannot be used for any clinical purposes.
