Ailazyme® ACP
Ailazyme® ACP is a fermentation-produced acid protease enzyme preparation from a selected strain of Aspergillus niger. Ailazyme® ACP can be used in starch processing and ethanol production to hydrolyze proteins present in cereals to improve filtration and yeast growth under acid and low pH conditions.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
- Processing Aids
Other characteristics
- Brand
- Ailazyme
- Functions
- Enzyme, Filtration Aid
- Ingredient Name
- Acid Protease
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
- 1 - 2 g per ton cereal (Protein Hydrolysis)
- Enzyme Type
- Protease
- Ingredient
- Acid Protease
- Utilization
Ailazyme® ACP with an activity of not less than 20.000 Units/g has shown to best perform when used under the following conditions:; Application; Protein hydrolysis; Recommendation; Temperature range: 40-60°C.; Optimum conditions of use: pH 2.0 – 3.0 and 50-55°C.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Information
Ailazyme® ACP is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.
- Packaging Information
- Ailazyme® ACP is available in 25kg bags.
- Food Ingredients Functions
- Enzyme
- Filtration Aid
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- JECFA (FAO/WHO)
- Purity and Regulatory Aspects
The enzyme in Ailazyme® ACP is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications also encompass heavy metals as well as the microbiological characteristics. Ailazyme® ACP is GRAS in the USA.
