Ailazyme® AL-neo
Ailazyme® AL-neo is obtained from Aspergillus Oryzae and is an endo amylase. It can hydrolyze gelatinized starch, amylose and 1,4-α-D-glucanohydrolase in the branched chain starch, producing many maltose and little Maltotriose, Glucose and other oligosaccharides. The enzyme is a 1,4-α-D-glucanohydrolase.
Properties
- pH Range
- 4.5 - 6.5
Product families
Applications
- Bakery
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Ailazyme
- End Uses
- Milling
- Functions
- Enzyme
- Ingredient Name
- Alpha-Amylase
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
2 - 10 g per ton of wheat flour (Milling and bakery)
- Enzyme Type
- Amylase
- Ingredient
- alpha-Amylase
- Utilization
Application at pH 4.5-6.5 and temperature 40–62°C.; Optimum conditions: pH 5–5.5 and temp: 51 °C
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Storage Information
Ailazyme® AL-neo 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.
- Food Additive Number
- E 1100, INS 1100
- Packaging Information
Ailazyme® AL-neo is available in 5kg bags in 25kg carton boxes.
- Food Ingredients Functions
- Enzyme
- 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)
- Food and Nutrition Applications
- Milling
- Purity and Regulatory Aspects
The enzyme in Ailazyme® AL-neo is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® AL-neo is GRAS in the USA.
