Besthway food grade High-temp Amylase is developed by Besthway Technology with liquid submerged fermentation and extraction of Bacillus licheniformis. It has excellent thermostability and can be widely used in baking, alcohol, beer, vinegar, soy sauce, fermentation, and other industries.

Product Characteristics

Noted: No need too much Ca²⁺, 50-70 ppm Ca²⁺ is sufficient.

Product Functions

It could be used for the decomposition and liquefaction of starch in different industries such as baking, alcohol, beer, vinegar, soy sauce, fermentation and so on.

Application Scheme

1. Beer brewing: 300g/T (Amylase 20,000U/g), 92-97 ℃, maintained for 20-30 minutes, when the color of iodine test is reddish-brown and the temperature is increased to 100 ℃ and then kept warm;

2. Alcohol production: 300g/T (Amylase 20,000U/g), pH6.0-6.5, 100±5℃, 100 minutes;

3. MSG, starch sugar industry: 600g/T (Amylase 40,000U/g), pH6.0-6.5. If it is interval liquefaction, and then keep warm at 95-100℃ for more than 30 minutes; if it is jet liquefaction, and then keep warm at 95℃ for 60-120 minutes;

4. The optimum dosage is determined by test according to different application objects and own process.

Package and Storage

Solid Product: 20kg/barrel       Liquid Product: 30L/barrel.

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months for powders and 12 months for liquids from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

1. After opening the barrel, it should be tightly tied to avoid moisture or contamination;

2. Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;

3. People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, rinse immediately with plenty of water for at least 15 minutes.