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Winovazyme Biological Science & Technology α-Amylase
Winovazyme Biological Science & Technology α-Amylase can hydrolyze the α-1,4-glucosidic linkages of gelatinized starch randomly into soluble dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in manufacture of starch sugar and alcohol, brewery, textile, dye & printing, paper, feed industry etc.
Properties
- Physical Form
- Liquid, Powder, Solid
- Liquid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Beverage
- Beer Brewing
- Juice & Juice Drinks
- Liquor & Spirits
Food & Nutrition — Food
- Bakery
Food & Nutrition — Processing & Packaging
- Food & Beverage Manufacturing
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Beer, Bread
- Functions
- Enzyme
- Ingredient Name
- Amylase
- Markets
- Food & Nutrition
- Storage
25℃, 12 months, enzyme activity remain≥90%. For liquid, 6 months, enzyme activity remain≥90%; Powder:25 kg/bag, Liquid: in plastic drum or as request.; Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
- Enzyme Type
- Amylase
- Ingredient
- Amylase
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Food Additive Number
- E 1100, INS 1100
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Beer
- Bread
