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100,000U/G Food Grade Fungal Alpha Amylase Powder For Beer Brewing SINOzym-FAA100BE

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100,000U/G Food Grade Fungal Alpha Amylase Powder For Beer Brewing SINOzym-FAA100BE

Brand Name : SINOBIOS
Model Number : SINOzym-FAA100BE
Certification : GMP ISO HALAL COSHER
Place of Origin : China
MOQ : 20KGS
Price : Negotiable
Payment Terms : T/T, L/C, Western Union
Supply Ability : 2,000MTS per year
Delivery Time : Within 15-20 working days after receiving deposit
Packaging Details : 20/25kg net /bag or drum. Or package as per requirement
Product Name : Fungal alpha-Amylase 100,000U/G Food Grade for Beer SINOzym-FAA100BE
Type : Fungal alpha-Amylase
Grade : Food
Form : Powder
Application : Food grade for beer brewing
Activity : ≥100,000u/g
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100,000U/G Food Grade Fungal Alpha Amylase Powder For Beer Brewing SINOzym-FAA100BE


SINOzym-FAA100BE is a powder-type concentrated fungal alpha-amylase made from the strain of Aspergillus oryzal var through cultivation, submerged liquid fermentation and extraction. It can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide. It is widely used in production of high maltose syrup, baking, beer, fuel ethanol, distillery, and many other food industries.

Systematic name: EC. 3.2.1.1, 1, 4-alpha -D-Glucan glucanohydrolase;

EINECS No.: 232-565-6;

CAS No.: 9000-90-2.

Grade: Food grade for beer (QB/2526-2001)

HS: 35079090.


SPECIFICATION:

Appearance:Powder
Color:Pale brown
Odor:Slight fermentation odor
Activity:≥100,000u/g
Moisture:≤8%
Particle size (0.4 mm mesh):≥80%

FUNCTION CONDITION:

Effective pH range 4.0-6.6, optimum 4.8-5.4;

Temperature range 45-65°C, optimum 45-55 °C;


UNIT DEFINITION:

1 unit of fungal alpha-amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg glucose at 40°C and pH5.0 in 30 minutes.


APPLICATION FIELD & EFFICACY:

In the beer industry, it can increase the fermentation degree, improve the residual sugar level and avoid cold muddy (chill haze) in saccharification and fermentation stage.


DOSAGE:

In general, the optimal dosage is 0.13 to 0.32 kg per ton of flours. Actual dosage should be adjusted to best fit different kinds of flour and production process. (on basis of 80,000u/g).


PACKAGING & DELIVERY:

20/25kg/bag or drum;

Customized packing is available upon request.


STORAGE:

Store in the dry, ventilation and shaded place, avoid high temperature and humidity.


EXPIRATION:

Stable for 12 months, in original unopened package, under ordinary temperature.


SAFETY:

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.


Product Tags:

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