Alpha Amylase Enzyme (40,000U/g, High Temperature)
Food
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
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
- Room (25-40C)
- 12 Months from manufacturing or testing date.
- Add at last step. Avoid temperature above 40C.
- Avoid heat above 40C
- 3.50 - 7.00
- Soluble in Water, Dispersible in water
- -
| 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 |