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SUNBAKE® VISCOS
SUNBAKE VISCOS is a Bacterial Alpha-Amylase derived from a selected strain of Bacillus subtilis through submerged fermentation.It hydrolyzes the endo α- (1,4)- glycosidic bonds of amylose and amylopectin with release of mainly dextrin and small amount of glucose and maltose.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Functional Additives
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- SUNBAKE
- Functions
- Enzyme
- Ingredient Name
- Amylase
- Markets
- Food & Nutrition
- Enzyme Type
- Amylase
- Ingredient
- Amylase
- Key Benefits
- Increase fermentable sugar of yeast
- Ensure a fine and uniform crumb structure
- Improve the crust color
- Increase shelf life of the baked products
- Increase loaf volume
- Flour corrected activity
- Technology
- Food Ingredients
- Dosage Guideline
10 - 20 ppm of SUNBAKE VISCOS; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.
- Food Additive Number
- E 1100, INS 1100
- Performance Conditions
Working pH range 4.0-7.0, optimum 6.0-6.5; Temperature 20-80°C , favorable at 50-60°C.
- Food Ingredients Features
- Enhanced Shelf Life
- Improved Expansion
- Long Shelf Life
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
