Food Grade Maltogenic Amylase Enzyme for Additive
China Food Grade Maltogenic Amylase Enzyme for Additive, Find details about China Maltogenic Amylase Enzyme Price, Maltogenic Amylase Enzyme Factory from Food Grade Maltogenic Amylase Enzyme for Additive
Basic Info.
Model NO.
Maltogenic amylase enzyme
Storage Method
Normal
Shelf Life
2 Years
Type
Xylanase Enzyme
Product Name
Maltogenic Amylase Enzyme
Appearance
Light Yellow
Test Method
HPLC
Molecular Formula
C38h66o6
Solubility
Good Water-Soluble
Extraction
Solvent Extraction
Other Name
Diastase
Place of Source
China
Storage
Store in a Cool and Dry Place
Free Sample
10 Grams Available
CAS
9000-92-4
Certificate
FDA, SGS, ISO HACCP
Brand
Zebrago
Other Names
Alpha-Glucanase
Trademark
Zebrago
Transport Package
Drum
Specification
5500u/g
Origin
China
HS Code
2932999099
Model NO.
Maltogenic amylase enzyme
Storage Method
Normal
Shelf Life
2 Years
Type
Xylanase Enzyme
Product Name
Maltogenic Amylase Enzyme
Appearance
Light Yellow
Test Method
HPLC
Molecular Formula
C38h66o6
Solubility
Good Water-Soluble
Extraction
Solvent Extraction
Other Name
Diastase
Place of Source
China
Storage
Store in a Cool and Dry Place
Free Sample
10 Grams Available
CAS
9000-92-4
Certificate
FDA, SGS, ISO HACCP
Brand
Zebrago
Other Names
Alpha-Glucanase
Trademark
Zebrago
Transport Package
Drum
Specification
5500u/g
Origin
China
HS Code
2932999099
Product Desciption
Food grade maltogenic amylase enzyme for baking powder additive
Maltogenic amylase is produced by submerged fermentation of Bacillus licheniformis followed by purification, formulation and drying. The porduct is widely used in the industries of flour mill, baking, maltose syrup production and in some other industries.
ITEMS | INDEX | |
Particle size (%<40 mesh) | ≥80 | |
Loss on drying/(%) | ≤8.0 | |
Lead/(mg/kg) | ≤5.0 | |
Arsenic/(mg/kg) | ≤3.0 | |
Total viable count/(CFU/g) | ≤50000 | |
Coliform Bacteria/(CFU/g) | ≤30 | |
Escherichia coli | (CFU/g) | <10 |
(MPN/g) | ≤3.0 | |
Salmonella/(25g) | Not Detected | |
Flour correction: For specialty flour with improved specifications.
Steamed bread and bread making: Improvement in crumb structure of bread and steamed bread; better softness, whiteness,elasticity and taste of steamed bread; slowdown of aging, better moisture keeping and softness, and longer shelf life.
Production of maltose or malt syrup: Stable and controllable performance during saccharification with quality product.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.If irritation or allergic response for skin or eyes develops, please consult a doctor.
Steamed bread and bread making: Improvement in crumb structure of bread and steamed bread; better softness, whiteness,elasticity and taste of steamed bread; slowdown of aging, better moisture keeping and softness, and longer shelf life.
Production of maltose or malt syrup: Stable and controllable performance during saccharification with quality product.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.If irritation or allergic response for skin or eyes develops, please consult a doctor.
1. Any inquiries will be replied within 12 hours.
2. Dedication to quality, supply & service.
3. Strictly on selecting raw materials.
4. OEM/ODM Available.
5. Reasonable & competitive price, fast lead time.
6. Sample is available for your evaluation & Formulation development.
7. Faster delivery: Sample order in stock and 3-7 days for bulk production.
Certificate of Analysis
| Batch Number | Z20190412001 | ||
| Production Date | 2019.04.12 | ||
| Batch Quantity | 80 KGS | ||
| Item | Test Standard | Testing Result | |
| Appearance | Powder | Complies | |
| Color | yellow | Complies | |
| Particle Size | 100% pass 80 mesh | Complies | |
| Oder | Characteristic | Complies | |
| Taste | Characteristic | Complies | |
| Loss on Drying | ≤5.0% | 2.20% | |
| Residue on Ignition | ≤0.1% | 0.05% | |
| Residual acetone | ≤0.1% | Complies | |
| Residual Ethanol | ≤0.5% | Complies | |
| Heave Mentals | ≤10ppm | Complies | |
| Na | ≤0.1% | <0.1% | |
| Pb | ≤3 ppm | Complies | |
| Total Plate | <1000CFU/g | Complies | |
| Yeast & Mold | <100 CFU /g | Complies | |
| E. Coli | Negative | Complies | |
| Salmonella | Negative | Complies | |
| Conclusion: Conform with USP Standard | |||
Storage:Closed container. dry & cool. keep away from moisture &strong light
Shelf life:24 Months
Shipping Options as follows
| EMS | Around 7-10 working days |
| DHL | Around 3-5 working days |
| Fedex | Around 4-6 working days |
| TNT | Around 6-7 working days |
| By Air | Around 5-7 working days |
| By Sea | Around 15-30 working days |
These Certificates are available, SGS, Halal, Kosher, USDA (Organic) 
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