- 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
ItemsSpecificationMaltose amylase activity MANU I g≥1000Sensory indicatorsLight yellow powder with a slight fermentation odourWeight loss on drying(%)≤8.0Fineness (80 mesh standard sieve pass rate) (%)≥90Lead(Pb/mg/kg)≤5Total arsenic (as As)/(mg/kg）≤3Total number of bacterial colonies/(CFU/g)≤50000Coliform bacteria(CFU/g)≤30Escherichia coli (MPN/g)≤3.0Salmonella (25g)Not detected
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/).
Quick Inquiry
Fill out our inquiry form and one of our experts will be in touch with you shortly.
https://www.watson-int.com/maltogenic-amylase-cas-9000-92-4/
- 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
ItemsSpecificationMaltose amylase activity MANU I g≥1000Sensory indicatorsLight yellow powder with a slight fermentation odourWeight loss on drying(%)≤8.0Fineness (80 mesh standard sieve pass rate) (%)≥90Lead(Pb/mg/kg)≤5Total arsenic (as As)/(mg/kg）≤3Total number of bacterial colonies/(CFU/g)≤50000Coliform bacteria(CFU/g)≤30Escherichia coli (MPN/g)≤3.0Salmonella (25g)Not detected
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/).
Quick Inquiry
Fill out our inquiry form and one of our experts will be in touch with you shortly.
https://www.watson-int.com/maltogenic-amylase-cas-9000-92-4/
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