Application in the production of Extra-High Maltose Syrup

• In the production of maltose, alpha-amylase is first used to liquefy the starch, then fungal alpha-amylase or beta-amylase shall be used to decompose starch, so the maltose content of the final product is about 50% to 60%, referred to as a high maltose syrup.

• While the synergistic effect of the use of pullulanase with alpha-amylase and beta-amylase, the maltose content in the final product can reach more than 80%, hence produce Exltra-High Maltose Syrup.

Application in the production of High Glucose Syrup

• Glucoamylase is very effective in hydrolysis of alpha-1, 4 glycosidic bond; however, glucoamylase is slow in hydrolysis of alpha-1, 6 glycosidic bond, the presence of which constitutes an obstacle in the production of high-glucose syrup.

• Using pullulanase can synergize together with glucoamylase during the saccharification stage, hence effectively improve the rate of hydrolysis of starch, reduce the dosage of glucoamylase, shorten the reaction time and increase the yield and purity of the glucose.

Typical shelf-life is six months if it is stored below 25°C in its

original packaging, sealed and unopened, protected from the sunlight.

Its shelf-life will be eighteen-months if this product is being store properly at 0∼10°C.

Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, thus should be avoided.