Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
beta-Amylase breaks down starch. The listed reaction produces maltose, Maltotriose and Dextrins CAS Number: 9000-91-3. 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.
beta-Amylase offers significant benefits and versatile applications across the food and beverage industry due to its ability to efficiently hydrolyse starch into high-purity maltose. Its key advantages include improved sweetness, enhanced flavour development, and clean-label formulation since maltose provides a natural alternative to added sugars.
In baking, beta-amylase supports better dough handling, improved crumb softness, and desirable browning through increased fermentable sugars. In brewing and distilling, it boosts fermentability, enhances attenuation, and contributes to a consistent, malt-forward flavour profile.
The enzyme also plays a central role in producing maltose syrups and carbohydrate ingredients for confectionery and processed foods, where controlled starch conversion is essential. Additionally, beta-amylase improves extraction efficiency in cereal processing and supports smoother texture and flavor release in plant-based beverages.
Overall, its stability, natural action, and high maltose yield make beta-amylase a valuable tool for creating high-quality, efficient, and consumer-friendly food products.
Starch + H2O → Maltose, Maltotriose and Dextrins CAS Number: 9000-91-3
HERE TO HELP
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