Manufacture Supply Food Grade Fungal Alpha Amylase for Baking Industry

• Powder: Yes
• Customized: Customized
• Certification: GMP, ISO 9001, USP, BP, SGS
• Suitable for: Elderly, Children, Adult
• State: White Powder
• Purity: >98%
• Model NO.: Frazer-Fungal Alpha Amylase
• CAS No.: 9000-90-2
• Test Method: HPLC
• MOQ: 1kg
• Appearance: White Powder
• Shelf Life: 2 Years
• Storage: Cool Dry Place
• Delivery: Express 5-7 Days Arrive
• Sample: Available
• Transport Package: Foil Bag
• Specification: 1kg Per Foil Bag, 10 Bags Per Carton, 25 Kg Per Dr
• Trademark: Frazer
• Origin: China
• Production Capacity: 1000kg/Month

Product Description

Manufacture Supply Food Grade Fungal Alpha Amylase for Baking Industry

 

Basic information
Fungi amylase is also known as fungi α- Amylase (1,4- α- D-glucan hydrolase) is made from Aspergillus oryzawar through deep culture, extraction and other processes. The enzyme is an endoamylase, which can hydrolyze the inside of gelatinous starch, amylopectin and branched starch aqueous solution rapidly α- 1,4 glucoside bonds produce soluble dextrins, a few maltose and glucose. A long reaction produces a large amount of maltose and a small amount of glucose syrup.

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.

Fungal α-amylase is an endo type of α-amylase that hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch and soluble dextrin randomly, giving rise to o oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth and crumb structure as well as volume of baked products.

   
Function: 

 

1. Accelerate the fermentation of dough, shorten the proofing time;

2. Improve and soften the inter structure of bread or steamed bun;

3. Improve the volume of bread or steamed bun, stabilize the surface and improver the crust color;

4. Slow down starch aging and prolong the shelf life of steamed bread or bread.
 

Application:
Fungal amylase is used in baking products, fermented wine, starch sugar, fruit juice, vegetable processing and alcohol production. Fungal amylase (Aspergillus oryzae) is used in Isomaltooligosaccharide production process and is used appropriately according to production needs.

1, food: for dairy products, meat products, baked goods, flour food, flavoring food, essence and so on.

2. Industrial manufacturing: petroleum industry, manufacturing industry, agricultural products, batteries, precision castings, etc.

3. Other products: can replace glycerin as flavoring, antifreezing and moisturizing agent.

4, cosmetics: facial cleanser, beauty cream, make-up water, shampoo, mask and so on.

5. Feed: pet can, animal feed, aquatic feed, vitamin feed, etc.

6: Bakery products, meat products, nut products, condiments, flavor and flavor enhancers.

7: Health products, pharmaceutical excipients, intermediates, extracts.