Thermostable Amylase L

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Product Details:

Grade Food Grade, Industrial Grade
Application Starch liquefaction, brewing, distilleries, textiles, paper industries
Ingredients Bacterial alpha-amylase enzyme, water, stabilizers
Purity 99%
Density 1.20 Gram per cubic centimeter(g/cm3)
Shelf Life 12 months
Appearance Brown Liquid
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Product Description

Thermostable Amylase L Price And Quantity

Thermostable Amylase L Product Specifications

Grade Food Grade, Industrial Grade
Application Starch liquefaction, brewing, distilleries, textiles, paper industries
Purity 99%
Density 1.20 Gram per cubic centimeter(g/cm3)
Ingredients Bacterial alpha-amylase enzyme, water, stabilizers
Shelf Life 12 months
Appearance Brown Liquid
Melting Point Not applicable (liquid enzyme solution)
Properties Thermostable, effective at high temperatures, high enzyme activity, stable performance
Ph Level 5.0-7.0
HS Code 35079090
Structural Formula Not applicable (enzyme protein)
Shape Liquid form
Smell Characteristic enzyme odor
EINECS No 232-565-6
Taste Slightly bitter
Physical Form Liquid
Poisonous NO
Usage Used for hydrolyzing starch into shorter chains for process efficiency
Solubility Completely soluble in water
Product Type Enzyme Preparation
Storage Store in a cool, dry place (below 25C), keep container tightly closed
Molecular Formula C6H10O5 (repeating unit)
Molecular Weight Variable
CAS No 9000-90-2

Thermostable Amylase L Trade Information

Supply Ability 5000 Kilograms Per Week
Delivery Time 1 Week

Product Description

Thermostable Amylase L

TEST	LIMITS
Color	Yellow to brown colored Liquid
Solubility	Soluble in water
Activity	5,00,000 U/g
Total Viable Count	NMT 30000 cfu/g
Microbial Limit
E.coli	Should be Absent
Salmonella	Should be Absent
Yeast & Mold	NMT 100 cfu/g

Packing : EBzyme-Thermo Amylase L is packed in HDPE ,25 kg .

Storage &Shelf life:Product is stable for one year when stored below temperature 20⁰C.Store in cool and dry place away direct from sun light.

Allergen Free : EBzyme-Thermo Amylase L enzyme is produced with Good manufacturing Practises,no any allergen present according to guidelines.No any cross contamination in product .(Detail of allergen free statement provided on special request.)

GMO Free : The product EBzyme-Thermo Amylase L is GMO free according to directive regulation.

High-Temperature Performance & Stability

Thermostable Amylase L is engineered for use in high-heat industrial applications, retaining activity even at temperatures of 80-90C and remaining stable in pH 5-9. Its formulation allows optimal starch hydrolysis, even in challenging operational conditions, making it especially valuable for industries requiring continuous or elevated thermal processing.

Versatile Industrial Applications

This enzyme is tailored for starch liquefaction processes in various sectors such as brewing, distilleries, textiles, and the paper industry. By converting starch into shorter sugar chains efficiently, it optimizes yield, minimizes energy input, and ensures cost-effective operational throughput across multiple industrial platforms.

Safe Handling, Storage, and Transport

Thermostable Amylase L is a non-hazardous, non-toxic liquid enzyme suitable for shipping by standard transportation. Supplied in robust HDPE drums, it should be stored in a cool, dry location below 25C with containers tightly sealed to maintain stability and prolong shelf life up to 12 months.

FAQs of Thermostable Amylase L:

Q: How is Thermostable Amylase L used in industrial applications?

A: Thermostable Amylase L is typically dosed directly into industrial processes that require starch hydrolysis, such as brewing, distillation, textiles, and papermaking. Its high activity at elevated temperatures accelerates starch breakdown into smaller sugars, enhancing process speed and efficiency.

Q: What are the benefits of using a thermostable and pH-stable enzyme in starch liquefaction?

A: Using a thermostable and pH-stable enzyme like Thermostable Amylase L ensures consistent enzymatic efficiency under a wide range of processing conditions. This translates to fewer process interruptions, improved product yield, and better resource utilization.

Q: When should Thermostable Amylase L be added to my process?

A: For optimal performance, introduce Thermostable Amylase L during the starch gelatinization or liquefaction phase, when temperatures are within the 80-90C range and pH is near 6.0. This timing ensures maximum enzymatic activity and starch breakdown.

Q: Where can I store Thermostable Amylase L to preserve its effectiveness?

A: Store the enzyme in a cool, dry place (preferably below 25C) and make sure the HDPE drum is tightly sealed. Proper storage helps maintain the products activity and extends its shelf life up to 12 months.

Q: What is the process for transporting Thermostable Amylase L?

A: Thermostable Amylase L is classified as a non-hazardous material and can be transported using standard shipping methods. It is securely packaged in HDPE drums to prevent leakage and contamination during transit.

Q: How does Thermostable Amylase L contribute to process efficiency?

A: By rapidly hydrolyzing starch at elevated temperatures, Thermostable Amylase L reduces processing time, minimizes energy consumption, and increases yield, making it a cost-effective choice for mass production environments.

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