Alpha Amylase Enzyme (40,000U/g, High Temperature)

  • Product Code: 8706

Commonly used in beer fermentation processes, starch hydrolysis

Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0

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Test Name Specification
Appearance Light yellow powder
Activity of enzyme 40,000 U/g Min
Heavy metals 30ppm Max
Pb 2ppm Max
As 2ppm Max
Total Plate Count 10,000CFU/g Max
E.Coli Negative in 25g
Salmonella Absent in 25g
YEast and mould 1000CFU/g Max

Amylase Enzyme (alpha amylase, 40,000U/g)

 

Commonly used in beer fermentation processes, starch hydrolysis.

Activation Temperature: 70-105C , pH 5.0-8.0 , optimal 90-95C, pH 5.5-7.0

 

 

Temperature 4 degrees can be stored for 25 months, temperature 15 degrees can be stored for 18 months, room temperature can be stored for 12 months

 

Currently, the FDA does not allow it to be used in food. this item It can only be used in food research. 

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Alpha Amylase Enzyme (40,000U/g, High Temperature)

Commonly used in beer fermentation processes, starch hydrolysis

Activation Temperature: 70-105C , pH 5.0-8.0 , best 90-95C, pH 5.5-7.0

Amylase Enzyme (alpha amylase, 40,000U/g)

 

Commonly used in beer fermentation processes, starch hydrolysis.

Activation Temperature: 70-105C , pH 5.0-8.0 , optimal 90-95C, pH 5.5-7.0

 

 

Temperature 4 degrees can be stored for 25 months, temperature 15 degrees can be stored for 18 months, room temperature can be stored for 12 months

 

Currently, the FDA does not allow it to be used in food. this item It can only be used in food research. 

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