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Food Grade Powder Fungal Alpha Amylase Enzyme For Bakery Industry
Product Description
Food Grade Alpha Amylase Enzyme Powder for Baking Industry (SBE-01FA)
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 the baking industry.
MECHANISM
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 oligosaccharides and a small amount of dextrin which is beneficial for flour correction, yeast growth, crumb structure, and the overall volume of baked products.
Product Specifications
| Parameter | Specification Details |
|---|---|
| Declared Activity | 14000 u/g |
| Physical Form | Powder |
| Color | Yellowish |
| Odour | Normal microbial fermentation odour. |
*Definition of Unit: 1 unit of Fungal α-Amylase equals the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.
** Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
** Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Product Standard
The product complies with GB1886.174 standards.
| No. | Items | Index |
|---|---|---|
| 1 | Particle size (% < 40 mesh) | ≥80 |
| 2 | Loss on drying / (%) | ≤8.0 |
| 3 | Lead / (mg/kg) | ≤5.0 |
| 4 | Arsenic / (mg/kg) | ≤3.0 |
| 5 | Total viable count / (CFU/g) | ≤50000 |
| 6 | Coliform Bacteria / (CFU/g) | ≤30 |
| 7 | Escherichia coli (CFU/g) / (MPN/g) | <10 / ≤3.0 |
| 8 | Salmonella / (25g) | Not Detected |
Dosage Recommendations
For Baking Industry: The recommended dosage is 2-4g per ton of flour.
The dosage has to be optimized based on each application, raw material specifications, product expectations, and processing parameters. It is recommended to begin tests with a convenient sample volume.
Additional Industrial Dosage Guide:
- Maltose syrup production: 15-0.3L/t DS or syrup with maltose content below 54%.
- Brewing: 2-0.4L/t DS at mash-in to improve extract yield and fermentable sugar levels, while preventing chill haze. During fermentation: 0.002-0.004L/t DS to prevent chill haze, or 0.02-0.1g/t DS to reduce residual sugar levels.
- Steamed bun applications: 0.02-0.01L/ton flour. Often used in combination with Xylanase.
Attention: The specific dosage must be optimized based on test trials depending on processing parameters and substrate quality.
Packaging & Storage
- Package: Available in 25kgs/drum or 1,125kgs/drum.
- Storage: Keep sealed in a dry and cool place, avoiding direct sunlight.
- Shelf life: 12 months when stored properly in a dry and cool environment.
Warning
Keep product sealed tightly after every use to prevent microbial infections and to maintain enzyme activity until finished.
Safety & Handling
Enzyme preparations are proteins that may induce sensitization and cause allergic-type symptoms in susceptible individuals. Prolonged contact may cause minor irritation to skin, eyes, or nasal mucosa. Direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a medical professional.
Our Service Dedication
- Any inquiries will be replied to within 12 hours.
- Absolute dedication to premium quality, consistent supply, and excellent service.
- Strict selection of raw materials to maintain superior product standards.
- OEM/ODM options are available for customized industrial requirements.
- Reasonable & competitive pricing alongside fast lead times.
- Samples are available for your evaluation and formulation development.
- Faster delivery times: Sample orders are dispatched from stock, and 3-7 days are required for bulk production.
- Strong shipping cooperation with reliable international carriers like DHL, TNT, UPS, FEDEX, EMS, or optional customer-preferred forwarders.
Frequently Asked Questions (FAQ)
What is Fungal α-amylase and how does it benefit baking?
Fungal α-amylase is an enzyme produced from Aspergillus Oryzae that hydrolyzes the starch molecules in flour into smaller sugars. This provides nutrients for yeast growth, enhances dough fermentation, and improves crumb structure, crust color, and baked volume.
What is the recommended dosage for flour treatment?
For standard baking and flour correction, the recommended dosage is 2-4g per ton of flour. However, dosage testing is advised to optimize outcomes based on your specific flour quality and product parameters.
How should the enzyme powder be stored to retain activity?
It should be kept sealed in a cool, dry place away from direct sunlight. The product has a shelf life of 12 months under these conditions. Ensure it is sealed tightly immediately after each use to prevent moisture and microbial contamination.
Does this product meet food-grade industry standards?
Yes, this food-grade Alpha Amylase enzyme powder complies fully with GB1886.174 national food safety standards for food additives and enzyme preparations.
Are there safety precautions for handling this enzyme powder?
Since enzymes are proteins, inhalation or direct skin contact may cause mild sensitization or irritation. Avoid breathing in the dust and prevent contact with eyes and skin. If an irritation or allergic reaction occurs, seek medical attention.
Can I get samples of SBE-01FA for testing?
Yes, we provide evaluation samples for research and formulation development. Sample orders are generally shipped quickly from existing stocks.
