Sternzym A 7010
- Chemical Family
- Enzymes
Pure fungal Alpha-amylase for starch decomposition, with excellent activity also at low pH. The Alpha-amylase splits unbranched sections of the starch molecule into smaller components. It only acts on dissolved substrate, i. e. Swollen, damaged starch in the dough or slurry, or on starch that has been thermally modified (pre-gelatinized).
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Bakery
Other characteristics
- Brand
- Sternzym
- Functions
Crumb Softener, Enzyme, Shelf Life Enhancer, Stabilizer
- Ingredient Name
- Alpha-Amylase
- Labeling Claims
BSE-free, Halal, Kosher, Non-GMO, Non-Irritant, TSE-free, Vegan, Vegetarian; BSE-free; Halal; Kosher; Non-GMO; Non-Irritant; TSE-free; Vegan; Vegetarian
- Certifications & Compliance
Generally Recognized As Safe (GRAS), Halal, Kosher
- Odor
- Neutral to fermented
- Dosage
- General recommendation
- Depending on viscosity, pH, temperature and substrate approx. 0.4 – 2 g/100 kg dry matter.
- Flour treatment and bread applications
- A flour with a Falling Number (FN) between 300 and 350 s usually requires a dosage of 4 – 6 ppm (0.4 – 0.6 g per 100 kg), a flour with FN = 350 – 400 about 6 – 12 ppm, and a flour with FN > 400 about 12 – 20 ppm.
- Origin
- Non-pathogenic Aspergillus oryzae (GRAS Status)
- Markets
- Food & Nutrition
- Features
Rapid and reliable starch decomposition; Enhances fermentation of dough and mash; Improves the break-down of food and food remains; Baking: - Increases volume - Imparts fine and soft crumb structure at low dosages, coarse crumb structure at high dosage - Improves browning - Prolongs shelf life
- PACKAGING
Cardboard box or multiply paper bag with PE liner, 25 kg net
- Appearance
- Powder
- Enzyme Type
- Amylase
- Ingredient
- Amylase, Maize Starch, Wheat Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Nutritional Data
The nutritional information is calculated according to EC regulation 1169/2011.; The nutritional data presented are typical values.
- Food Additive Number
- E 1100, INS 1100
Technical data
Table 1 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 3 | mg/kg | AAS |
| Cadmium Content | max. 0.5 | mg/kg | AAS |
| Lead Content | max. 5 | mg/kg | AAS |
| Loss on Drying | max. 14 | mg/kg | §64 LFGB-2h 130°C |
| Mercury Content | max. 0.5 | Dimension | AAS |
Table 2 of 4
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| alpha-Amylase | 261700 - 319800 | u/g | DNS pH 5 |
| alpha-Amylase (SKB/g) | 100000 | SKB/g | — |
Table 3 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Negative | cfug/g | M. Colif.-Agar 36°C/48h |
| Salmonella | Negative | cfu/25g | DIN EN ISO 6579 |
| Total Plate Count | max. 50000 | cfu/g | DIN EN ISO 4833 |
Table 4 of 4
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1.575 | kJ/100 g |
| Fat Content | 0.3 | g/100g |
| Saturated Fatty Acids | 0.1 | g/100g |
| Carbohydrates | 33.5 | g/100g |
| Sugar | 1.1 | g/100g |
| Fibre | 1.2 | g/100g |
| Protein (N x 6.25) | 57.9 | g/100g |
| Salt (Sodium x 2.5) | max. 0.002 | g/100g |
| Sodium Content | max. 0.001 | g/100g |
