Fungal Alfa Amilaz Enzimi EA20 1 kg
541,67 TL
Category
Brand
Smart Code
040.020.03
Price
451,39 TL + VAT
Transfer
530,84 TL
(% 2,00 remittance discount)
* With installments starting from 213,06 TL !!
Enzyme Name:
Fungal Alpha Amylase Enzyme EA20
Component List:
Wheat Flour, Fungal Alpha Amylase
Enzyme Activity:
52164 - 63756 u/g
The net amount:
1 kg
Physical Structure:
Dust
Allergen Information:
Contains gluten.
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Name of the source from which the enzyme was obtained:
Aspergillus oryzae
Foods That Enzyme Can Be Added To:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives, Turkish Food Codex Regulation on Food Enzymes and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Enzymes, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
55 - 65ºC is the temperature range where it is most active.
It loses its activity rapidly above 65 ºC.
It is active in the pH = 4.0 - 6.5 range.
It is sufficient to add 1 gr for 25 kg.
Store at +4ºC, keep the package closed after use in order to preserve the activity of the product.
Fungal alpha amylases are generally produced by fermentation from molds of the Aspergillus species. Alpha amylases added to flour:
By breaking down the starch in the flour, it releases sugar,
Increases bread volume
Delays the staleness of bread,
It allows the bread to open well,
Increases the flavor of bread,
Regulates yeast tolerance,
regulates fermentation,
Increases the energy value of dough,
It ensures that the inner structure of the bread is smooth and the crust of the bread gets a good color.
Wheat flour contains alpha amylase and beta amylase enzymes. Alpha and beta amylase enzymes act on damaged starch in flour. Damaged starch is broken down into dextrins by the enzyme alpha amylase. Dextrins are broken down into maltose and glucose, which are simple sugars that yeast can use, by the enzyme beta-amylase.
Beta amylase enzyme is present in flour sufficiently. However, alpha amylase enzyme is not available in sufficient amount for bread production. Therefore, it needs to be added externally.
If the alpha amylase enzyme is produced from molds, it is called fungal alphaamylase. Unlike fungal alpha amylases, alpha amylases of cereal or bacterial origin are also available. Since the enzymes of cereal or bacterial origin do not lose their effectiveness above 70°C, serious problems may occur in bread production, but this problem is not experienced with alpha amylases of fungal origin. In this way, it provides a wider range of use.
The amount of alpha amylase is also briefly expressed as SKB. Fungal alpha amylases can cause stickiness and weakness in dough in parallel with high usage. If the enzyme used is pure, in other words, it does not contain protease side activity, these disadvantages are less common. For this reason, fungal alpha-amylases, whose dough behavior was determined by bread production trials, should be used as flour additives.
In order to standardize the alpha amylase activity of flour, it is generally recommended to use 0.75 – 3 g (1560 ppm) fungal alpha amylase enzyme per 50 kg flour, depending on the quality. The usage rate for specific applications should be determined by the tests to be performed.
Be the first to review this product!