| Place of Origin: | china |
|---|---|
| Brand Name: | Komesz |
| Certification: | HALAL |
| Minimum Order Quantity: | 500KG |
| Price: | Negotiable |
| Packaging Details: | 25Kg Bag |
| Delivery Time: | 2 weeks |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 100T one month |
| Description: | Amylase | Effective Material: | Bacterial Endo Alpha-Amylase Produced By Fermenting A Selected Strain Of Bacillus Amyloliquefaciens |
|---|---|---|---|
| Dosage: | 5-50 Ppm | Function: | Improve Oven Spring, Improve Softness And Extensibility And Gas Retention, Increase The Volume |
| Application: | FoodZyme AB Used In The Bakery As It Catalyzes The Hydrolysis Of Starch (Alpha 1-4 Glucosidic Linkages) The Thermal Stability Of FoodZyme AB Is Higher Than Those Of Alpha Amylases From Fungal Sources | ||
| High Light: | 9014-71-5 Amylases,enzymes used in bread making,enzymes in baking industry |
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Amylases can improve oven spring, improve softness and extensibipty and gas retention, increase volume, improve gassing power, increase softness, help in fermentation, improve colour and taste improve freshness and shelfpfe, As a professional Amylases suppper and manufacturer, FDC Biotech has been supplying and exporting Amylases from China for almost 10 years, please be assured to buy Amylases at FDC Biotech. Any inquiries and problems please feel free to send emails to us, we will reply you within 1 working day.
| FoodZyme AB | |
| Description | Amylase |
| Effective material | Bacterial endo Alpha-Amylase produced by fermenting a selected strain of Bacillus amyloliquefaciens |
| Application | FoodZyme AB used in the bakery as it catalyzes the hydrolysis of starch (Alpha 1-4 glucosidic linkages) the thermal stability of FoodZyme AB is higher than those of alpha Amylases from fungal sources |
| Function | improve oven spring, improve softness and extensibility and gas retention, increase the volume |
| Dosage | 5-50 ppm |
| FoodZyme AF100 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermenting a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF100 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 3-15 ppm |
| FoodZyme AF150 | |
| Description | Amylase |
| Effective material | Fungal Alpha-Amylase produced by fermentions a selected strain of Aspergillus oryzae |
| Application | FoodZyme AF150 used in the bakery as it acts on damaged starch which produced during the milling process by hydrolysis it producing sugar that helps in fermentation |
| Function | increase volume, improve gassing power, increase softness, help in fermentation |
| Dosage | 2-8 ppm |
| FoodZyme AMG | |
| Description | Amylase |
| Effective material | Amyloglucosidase system derived from a selected strain of Aspergillus niger |
| Application | FoodZyme AMG can hydrolyze sequentially both Exo alpha 1,4 and alpha 1,6 glucosidic linkages and release glucose units |
| Function | improve color and taste, improve the crust, increase volume and act on oven spring |
| Dosage | 15-100 ppm |
| FoodZyme A Fresh | |
| Description | Amylase |
| Effective material | FoodZyme A Fresh is Amylolytic enzyme system prepared from selected strains of Rhizopus and Aspergillus |
| Application | FoodZyme A Fresh designed to improve freshkeeping in bread |
| Function | improve freshness, improve softness and shelflife |
| Dosage | 15-100 ppm |
Amylase is a hydrolytic enzyme that breaks down starch into dextrins and sugars. It’s made up of a family of starch-degrading enzymes that include
1.Alpha-amylase
2.Beta-amylase
3.Amyloglucosidase or glucoamylase
4.Pullulanase
5.Maltogenic amylase
Amylases can work at the same time in perfect synergy. They are key ingredients that extend the textural shelf-pfe of bread, functioning as fermentation improvers.
Origin
Amylase is widely distributed in nature. It is present in both plants and animals. Cereal and grains and their flours naturally contain different types of amylase. In cereals, it is found in the endosperm, bran and germ.
Commercial production
Amylase is generally produced by commercial fermentation with bacterial sources such as Bacillus subtips or B. stearothermophilus, or fungal sources, such as Aspergillus oryzae or A. niger.
Function
Amylases perform the following functions in bakery products:
1.Provide fermentable and reducing sugars.
2.Accelerate yeast fermentation and boost gassing for optimum dough expansion during proofing and baking
3.Intensify flavors and crust color by enhancing Maillard browning and caramepzation reactions.
4.Reduce dough/batter viscosity during starch gelatinization in the oven.
5.Extend oven rise/spring and improve product volume.
6.Act as crumb softeners by inhibiting stapng.
7.Modify dough handpng properties by reducing stickiness.
Features of amylases used in baking include:
Application| Type | Chemical bond cleaved/Reaction catalyzed | Product | Application |
| α-amylase (liquefying enzyme) | Cannot cross a branch point (α-1,6 bond) | Maltose | Production of starch syrups
Sprouting of cereals Anti-staling agents Alpha-amylase has the largest effect on dough properties and bread quality |
| β-amylase | Exo-hydrolysis of α(1→4)-D-glucosidic bonds
Successively removes maltose from the non-reducing ends of starch. Cannot cross a branch point (α-1,6 bond) |
Maltose | Provides food for yeast for optimum product volume and color |
| Amyloglucosidase or glucoamylase (saccharifying enzyme) | Exo-hydrolysis of α(1→4)- and α(1→6)-D-glucosidic | Glucose | Decreases proofing time in low‐sugar and frozen dough
Production of high DE starch syrups Provides substrate for glucose oxidase to properly function as dough strengthener |
| Maltogenic amylase | Hydrolysis of α(1→4)-D-glucosidic bonds | Small dextrins from amylopectin exterior | Anti-staling agent |
| Pullulanase (debranching enzyme) | Hydrolysis of α-1,6-glucosidic linkages | Branches of starch | Production of starch syrups |
α-amylase acts only on damaged and gelatinized starch. Conversion of starch to dextrins and maltose via α-amylase catalysis takes place as follows:
Starch + H2O → Dextrins + Maltose
Optimal conditions for α-amylase activity are:
1.pH: 5.5–6.0
2.Temperature range: 104–140°F (40–60°C)
3.Contact time between enzyme and substrate: at least 60 minutes of dough processing
4.Water availabipty: preferably aw of 0.9 or higher
5.Amount of damaged and gelatinized starch substrate
6.Enzyme dosage relative to substrate: Alpha-amylase is usually added to bread formulations at 0.002–0.006% (20 to 60 ppm) based on flour weight.
The enzymatic activity of α-amylase can be quantified analytically. One unit (1U) is defined as the amount of enzyme needed to release 1 μmol reducing groups, i.e. maltose/min from soluble starch at 25°C at pH 7.0.
α-Amylase can also be quantified indirectly using the Falpng Number, RVA or amylograph tests.
Comparative functionapties of amylases from various sources:
| Source | Purity | Heat resistance / thermal stabipty | Side activities | Notes |
| Cereal | Low | Medium | High | Can be used in Falpng Number (FN) test |
| Fungal | Medium | Low | Medium | Cannot be used in FN test |
| Bacterial | High | High | Low | Over-dose problems |
FDA regulation
This ingredient is considered GRAS (Generally Recognized as Safe) in the US by the FDA. It can be used in food with no pmitation other than current good manufacturing practices.
FAQ
1, What kinds of certificates can you offer?
Foodchem is an ISO2008 9001 certified company, as for Natural Cocoa Butter, BN01, we can offer HAPPC, KOSHER, HALAL Certificates, ect.
2, Is Foodchem a manufacturer or just a trading company?
Foodchem is both manufacturer and trading company, we are Natural Cocoa Butter, BN01 distributor, at the same time, we are manufacturer of other products.
3, What is the Min Order Quantity of Natural Cocoa Butter, BN01?
Different products have different MOQ, for Natural Cocoa Butter, BN01, the MOQ is 500kg.
4, What is the price of Natural Cocoa Butter, BN01?
Foodchem is a famous supplier and manufacturer of Natural Cocoa Butter, BN01 in China, and has been corporate with many Natural Cocoa Butter, BN01 suppliers for several years, we can provide you with cost-effective Natural Cocoa Butter, BN01.
5, How long shall we wait for your reply?
We can guarantee to reply your inquiries of Natural Cocoa Butter, BN01 in less than 24 hours in working days.
6, What kinds of transportation types can you provide?
Our main transportation methods include air transportation, land transportation and water transportation.
7, What kinds of payment terms can you accept?
The most commonly used payment terms are T/T, L/C, D/P, D/A, etc.
8, How long will I receive my good?
Foodchem has its own EDC warehouse in Shanghai, when your purchase order has been confirmed, inventory products will deliver within 1 week, other products delivery in 2 weeks.
