Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
alpha-Amylase (high temp) breaks down starch. The listed reaction produces dextrins, maltotriose and maltose CAS Number: 9000-90-2. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Define the sugar profile or viscosity change you want to achieve. Compare the listed substrate, reaction products and activity, then check the operating conditions against your process.
Our amylase is a high temperature α-amylase produced by submerged fermentation of Bacillus licheniformis. The enzyme is an endo-amylase, hydrolysing 1,4-α-glycosidic linkages in starch at random, producing dextrins of different chain lengths and oligosaccharides, resulting in a rapid decrease in the viscosity of starch solutions.
This enzyme hydrolyses starch into simpler sugars under high-temperature conditions commonly found in food processing. Its thermal stability allows it to retain activity during processes such as baking, brewing, and syrup production, where conventional enzymes might denature.
Key benefits include enhanced starch conversion efficiency, improved product consistency, and reduced processing time and energy costs. It also supports higher yields of fermentable sugars in brewing and ethanol production and contributes to smoother textures and uniform sweetness in processed foods.
Being food grade, it is safe for use as a food processing aid and compliant with regulatory standards, making it ideal for applications across the bakery, beverage, and food manufacturing industries.
Starch + H2O → dextrins, maltotriose and maltose CAS Number: 9000-90-2
12 months (see PDF for details) *where 1 U/mL is defined as the amount of enzyme in 1 mL enzyme solution to liquefy 1 mg of soluble starch / minute at pH 6.0 & 70°C
HERE TO HELP
Talk to S&T about your application and the right product for your work.
Enzyme expertise. Built for your process.