Ailazyme® AGP-F
Ailazyme® AGP-F is a glucoamylase obtained from a selected strain of Aspergillus Niger. The enzyme produces glucose from liquefied starch and is an exo-1,4-α-D-glucosidase which hydrolyses the 1,4-α linkages in liquefied starch and the 1,6-α linkages at a lower rate. It can be added to the liquefied starch during the saccharification stage or at the beginning of the alcoholic fermentation (SSF).
Properties
- pH Range
- 3.5 - 6.5
Product families
Applications
- Beer Brewing
- Juice & Juice Drinks
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Ailazyme
- End Uses
- Fruit Juice
- Functions
- Enzyme
- Ingredient Name
- Glucoamylase
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
1.5 - 2.5 kg/ton grist (Brewing), 3 - 5 ml/hl beer (Fermentation), 650 - 700 ml/ton (Distilling), 20 - 50 g/1000 - liter juice (Fruit juice)
- Shelf LIfe
- 24 Months
- Enzyme Type
- Amylase
- Ingredient
- Glucoamylase
- Utilization
- Ailazyme AGP-F with activity not less than 400,000 Units per gram has shown to best perform when used under the following conditions:
- pH range
- 3.5-6.5, Temperature range: 45-75 °C
- For initial trials, typical dosages are:
- Brewing
- Brewhouse, 1.5-2.5 kg/ton grist. Fermentation, 3-5 ml/hl beer (added while filling the fermenter)
- Distilling
- 650-700 ml/ton raw material at 50-55 °C for 2 days.
- Fruit juice
- 20-50 g/1000-liter juice, depending on starch content in the fruit.
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Totes (IBC)
- Storage Information
Ailazyme® AGP-F has been formulated for optimal stability. Typical shelf-life is 24 months provided it is stored below 10°C in its original packaging.
- Packaging Information
Ailazyme® AGP-F is available in 25 kg polyethylene drums and 1000 kg IBC.
- Food Ingredients Features
- Improved Yield
- Food Ingredients Functions
- Enzyme
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- JECFA (FAO/WHO)
- Kosher
- Fruit Processing Application
To avoid haze development during processing and during storage, starch must be degraded. The enzyme Ailazyme® AGP-F is ideal for complete starch breakdown, resulting in clear, stable fruit juices or concentrates.
- Food and Nutrition Applications
- Fruit Juice
- Purity and Regulatory Aspects
The enzyme in Ailazyme® AGP-F is manufactured to comply with recommended purity specifications given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and conforms to Food Chemical Codex recommended specifications for Food Enzyme.
