Non-GMO Alpha-Amylase Powder

• Customization: Available
• CAS No.: 9000-90-2
• EINECS: 232-565-6
• Model NO.: BAA-0200
• Nutritional Value: Enzyme Proteins
• Certification: ISO, FDA
• Packaging Material: 20kg Kraft Paper Bags
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Alpha Amylase
• Certificates: Halal, Kosher, ISO Certificates
• Free Sample: Available Upon Request
• Declared Enzyme: Alpha-Amylase
• Systematic Name: Ec 3.2.1.1, 1, 4-α-D-Glucan Glucanohydrolase
• Appearance: Light to Dark Brown Powder
• Activity: 20, 000u/G(Minimum)
• Moisture: 8% (Maximum)
• Transport Package: 20kg Kraft Paper Bags
• Specification: Powder, activity 20, 000U/g
• Trademark: Boli
• Origin: Jiangsu, China
• HS Code: 350790
• Production Capacity: 10 Metric Ton/Month

Product Description

BAA-0200 is a food-grade alpha-amylase produced from NON-GMO, classical strains of Bacillus subtilis through submerged fermentation , extraction and refining processes.  It can be used in the food industry, including the baking industry as an ideal dough improver, the juice processing, and brewing, etc.

Benefits 

As Dough Improver

Use of BAA-0200 can considerably help to prolong shelf-life of bread and steamed buns. 
 
For Fruit Juice Processing
Use of BAA-0200 can improve the clarity of juice and prevent the formation of haze in the finished products. Recommended dosage rate shall be 0.002∼0.01kg per ton of fruit pulps, keeping reaction at 45ºC(113°F) for around 60∼120 minutes. This product is typically used in combination with pectinase, cellulase and protease to achieve more desirable effects.

For Brewing

First, mill the materials to pass through a 40 mesh sieve first, make slurry, then add BAA-0200 into the gelatinization tank at a recommended dosage rate of 0.6kg per ton of raw materials, and then liquefy at 85∼90ºC for about 30 minutes.

For Other Application

The dosage level should be around 0.2∼0.4kg per ton of materials on dry solid basis,  concentration of calcium ions should be 150ppm.

Product Characteristics

Declared Enzyme:	Alpha-Amylase
Systematic Name:	EC 3.2.1.1, 1,4-α-D-glucan glucanohydrolase
Activity:	20,000 U/g (minimum)
Appearance:	Pale brown powder*
Moisture:	8% (Maximum)

                                                         *Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.

Effect of pH
BAA-0200 works at pH from 6.0 to 7.0 with its optimum pH ranges from 6.0 to 6.5. It is inactivated dramatically at pH below 5.0. See Figure 1.

Effect of Temperature
BAA-0200 can work at temperatures below 60°C (140°F) with an optimum temperature range from 60 to 70°C (140∼158°F). At a temperature range from 70 to 90°C (158∼194°F), the reaction speeds up with the temperature rises whilst the inactivation also speeds up. See Figure 2.

Packaging, Storage & Shelf-Life

• 20kg kraft paper bags. Customized packaging is also available upon request.
• Typical shelf-life is 24 months provided it is stored at 0-25°C in its original packaging, sealed and unopened, protected from direct sunlight.
•  Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.

Safety & Enzyme Handling
Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Safety Data Sheet.