Maltogenic Amylase

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Product Details:

Shape Amorphous powder or liquid form depending on the preparation.
Application Used in baking brewing and starch processing to improve crumb structure extend shelf life and reduce staling in baked goods.
Taste Neutral
Ingredients Maltogenic amylase protein derived from microbial or fungal sources typically Bacillus species.
Grade Food Grade
Ph Level 5.0-8.0 (optimal range)
Physical Form Powder or liquid depending on the formulation.
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Product Details
Product Description

Maltogenic Amylase Product Specifications

Appearance White to off-white powder or liquid form.
Poisonous NO
Smell Odorless
Molecular Weight 273.32 g/mol
Usage Typically used in small quantities mixed into dough or processing solutions during manufacturing.
HS Code 3507.90
Melting Point Not applicable (enzyme)
Shelf Life 12-24 months depending on storage conditions.
EINECS No 232-565-6
Density Gram per cubic centimeter(g/cm3)
Molecular Formula C12H23NO5
Purity Highly purified; over 90% enzymatic activity.
Solubility Soluble in water
Structural Formula Enzymatic protein structure
Shape Amorphous powder or liquid form depending on the preparation.
Ingredients Maltogenic amylase protein derived from microbial or fungal sources typically Bacillus species.
Taste Neutral
Application Used in baking brewing and starch processing to improve crumb structure extend shelf life and reduce staling in baked goods.
Physical Form Powder or liquid depending on the formulation.
Ph Level 5.0-8.0 (optimal range)
Grade Food Grade
Storage Store in a cool dry place away from direct sunlight and moisture.
Properties Thermostable enzyme that hydrolyzes starch to produce maltose; enhances crumb softness and shelf life in bakery products.
CAS No 9001-19-8

Product Description

Maltogenic Amylase is a type of amylase that breaks down starch into maltose. It may break down starch into smaller molecules in settings where it has lots of substrates to deal with. This has the potential to be used in a variety of commercial activities, including food, fermentation, and pharmaceuticals. Maltogenic Amylase is an endo-amylase, which means it operates at the end of a string of moleculesin this example, the flour's carbs. This amylase breaks down starch molecules into polymers of glucose units.