Mal­to­genic Amy­lase CAS 9000-92-4

• Iden­ti­fi­ca­tion
• Prop­er­ties
• Safe­ty Data
• Spec­i­fi­ca­tions & Oth­er Information
• Links
• Quick Inquiry

Iden­ti­fi­ca­tion

CAS Number

9000-92-4

Name

Mal­to­genic Amylase

Prop­er­ties

Appear­ance

White pow­der

Safe­ty Data

RIDADR 

NONH for all modes of transport

WGK Germany

3

Spec­i­fi­ca­tions and Oth­er Infor­ma­tion of Our Mal­to­genic Amy­lase CAS 9000-92-4

Descrip­tion

Mal­tose amy­lase BMA-1000 hydrol­y­ses branched chain starch to pro­duce mal­tose, oligosac­cha­rides and small mol­e­cule dex­trins, inter­fer­ing with the recrys­talli­sa­tion of starch and the entan­gle­ment of starch gran­ules with pro­tein macro­mol­e­cules, delay­ing the recrys­talli­sa­tion of starch gran­ules and extend­ing the shelf life of the prod­uct. Fur­ther­more, the enzy­mat­ic mod­i­fi­ca­tion of starch main­tains the integri­ty of the mol­e­c­u­lar struc­ture, which in turn main­tains the elas­tic­i­ty of the bread dur­ing stor­age. The resid­ual branched starch and the result­ing small mol­e­cule starch clus­ters and malt oligosac­cha­rides after starch break­down can affect the rhe­o­log­i­cal prop­er­ties of the dough and reduce its viscosity.

Advan­tages

1.Natural and safe : fer­ment­ed from nat­ur­al raw mate­ri­als, derived from pro­teins with cat­alyt­ic func­tion in the liv­ing body, with nat­ur­al, safe and effi­cient prop­er­ties.
2.Wide range of appli­ca­tions : tol­er­ates high sug­ar and oil lev­els and can be used in all kinds of Chi­nese and West­ern pas­tries.
3.Ease of addi­tion : good flow abil­i­ty, easy dis­per­sion and inte­gra­tion into exist­ing formulations.

Effect

1.Increasing the spe­cif­ic vol­ume, enhanc­ing the soft­ness and elas­tic­i­ty of the prod­ucts and improv­ing the taste.
2.Increasing the water reten­tion of the prod­uct, delay­ing the increase in hard­ness and chewi­ness of the prod­uct dur­ing stor­age, delay­ing starch age­ing and prod­uct qual­i­ty deterioration.

3.Delaying the increase of dough vis­cos­i­ty and regen­er­a­tion val­ue and improv­ing dough quality.

Source

Bacil­lus subilis

Direc­tions For Use And Rec­om­mend­ed Dosage

Used in flour, bak­ery, mal­tose and mal­tose syrup indus­tries ; the gen­er­al rec­om­mend­ed addi­tion lev­el is 5-500ppm, depend­ing on the actu­al production.

Stor­age

Stor­age tem­pem­ture : 0-25℃ in a dry envi­ron­ment, out of direct sun­light ; stor­age must be in good con­di­tion or in air­tight containers.

Shelf Life

24 months

Links

This prod­uct is devel­oped by our R&D com­pa­ny Ulcho Bio­chem­i­cal Ltd (http://​www​.ulcho​.com/).

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