Heat Stable Alpha Amylase (High Temperature) (Food Grade)

Heat Stable Alpha Amylase (High Temperature) is made from the best strain of Bacillus licheniformis through deep fermentation and extraction technique. FDA regards the strain as safety.This food-grade product possesses better heat resistance and keeps adaptable under condition of lower pH. It is applied broadly for “liquidizing” in the industry of starch sugar.

Heat Stable Alpha Amylase (High Temperature)

Bacillus licheniformis

Liquid

150,000u/ml

5.5-9.0

1 unit of Heat-Stable Alpha-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70 and pH6.0 in 1 min.

5.8-7.0

80-110℃,favorable at 95-105℃

25kgs/drum, 1.125kgs/drum

Enzyme for Starch Sugar

Heat Stable Alpha Amylase (High Temperature); Heat Stable Alpha Amylase; Alpha Amylase; High Temperature Alpha Amylase; Starch Sugar