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|Color:||White Or Light Yellow Powder||CAS NO.:||9000-90-2|
|ENLICES NO.:||232-565-6||Grade:||Feed Grade|
|Usage:||Cattle, Chicken, Fish, Horse, Pig, .....||Sample::||Availiable|
|Moisture (%):||10% Max||Admixture (%):||0.01%|
The activity of the powder alpha-amylase was 50, 000 U/g-100, 000 U/g;
(*High activity product is available upon request of our customers.)
|Classification:||Food Auxiliary Agent||Other Names:||1,4-a-D-Glucan-glucanohydrolase|
|CAS No.:||9000-90-2||EINECS No.:||232-565-6|
|pH Value:||4.0-8.0||Temperature:||20-100° C, best for 45-55 ° C|
|Appearance:||Cream to gray||Purity:||99%|
|Enzyme activity:||50, 000 U/g||Dosage:||0.01-0.1%|
|Usage:||Food, brewing, alcohol production, starch sugar etc.|
|Quality system||Must be certified to ISO 9001:22000. Halal Certificate.|
Our alpha-amylase is an enzyme that catalyzes the hydrolysis of starch into sugars. The α-amylases (EC 188.8.131.52 ) could act at random locations along the starch chain, and breaks down long-chain carbohydrates, ultimately yielding maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. Because it can act anywhere on the substrate, α-amylase tends to be faster-acting than β-amylase.
Our amylases are used in bread-making and to break down complex sugars, such as starch (found in flour), into simple sugars. Yeast then feeds on these simple sugars and converts it into the products of alcohol and CO2. This imparts flavor and causes the bread to rise. Modern bread-making techniques have included amylases into bread improver, thereby making the process faster and more practical for commercial use.
Our alpha amylases are important in brewing beer and liquor made from sugars derived from starch. In beer and some liquors, the sugars present at the beginning of fermentation have been produced by "mashing" grains. Our amylase products could accelerate the mashing process, and significantly improve the ratio of malted grain to convert the barley's starch into sugars.
Fungal alpha-amylase Enzyme.
This product was produced by Aspergillus oryzae strain, which fermented in submerged medium.
【COA CHARACTERISTICS OF CELLUASE】
|Appearance||Free flow, Powder|
|Taste||Of its original Taste|
|Smell||Of its original Smell|
|Moisture||Max % 10|
|HEAVY METALS||Arsenic||< 3 mg/kg|
|Lead||< 5 mg/kg|
|Heavy metals:||< 30mg/kg calculated as Pb|
|Total Viable Count||< 5x10 ⁴/g|
|E. Coli||Absent in 25 g|
|Salmonella||Absent in 25 g|
|GMO||This product does not contain genetically modified raw materials.|
This product should be stored < 20 °C. If stored in accordance with above instructions the activity should remain within specification for a period not less than 24 months.
The packaging materails are safe to human health. The product is packed in 25 kg carton box.
【EXPOSURE CONTROLS/ PERSONAL PROTECTION】
Engineering controls: Any equipment used to handle this products, should be designed to minimize the escape of aerosols, dust and vapors.
Protective equipment: Wear protective gloves, when there is a risk of getting in contact with the substance.
Educational demands: Instruction and knowledge of application of this product is in the safety data sheet.
【PHYSICAL AND CHEMICAL PROPERTIES】
Appearance: light yellow/white power
Safety data: pH 4.0-9.0 Melting point: no data available.
Boiling point: no data available. Flash point: no data available
Ignition temperature: no data available. Lower explosion limit: no data available.
Upper explosion limit: no data available. Water solubility: soluble.
【STABILITY AND REACTIVITY】
Acute toxicity: no
Product observes all federal, state, and local environmental regulations.
Contaminated packaging : Dispose of as unused product.
Keep transport clean, dry, ventilated, prevent sun, rain, moisture,mix transportation and storage with toxic and harmful and volatile odors items without mix transportation and storage with toxic and harmful and volatile odors items.
Comply with GB1886.174-2016<<national food safety standards enzymes for food industry >>
The information contained herein is based on the present state of our knowledge. It characterizes the product with regard to the appropriate safety precautions. It does not represent a guarantee for the product.