Besthway High-Temperature Amylase is a premium food-grade enzyme developed through advanced liquid submerged fermentation technology using Bacillus licheniformis. This enzyme offers exceptional thermostability and is specifically engineered for efficient starch decomposition and liquefaction across multiple food processing industries.

This high-temperature amylase is widely utilized for starch processing in various food and beverage manufacturing sectors:

• Baking industry for improved dough handling
• Alcohol production for enhanced fermentation
• Beer brewing for optimal starch conversion
• Vinegar and soy sauce manufacturing
• MSG and starch sugar production
• General fermentation processes

300g/T (Amylase 20,000U/g), 92-97℃ maintained for 20-30 minutes until iodine test shows reddish-brown color, then increase to 100℃ and maintain temperature.

300g/T (Amylase 20,000U/g), pH 6.0-6.5, 100±5℃ for 100 minutes.

600g/T (Amylase 40,000U/g), pH 6.0-6.5. For interval liquefaction: maintain at 95-100℃ for over 30 minutes. For jet liquefaction: maintain at 95℃ for 60-120 minutes.

Note: Optimal dosage should be determined through testing based on specific application requirements and process conditions.

Solid Product: 20kg/barrel
Liquid Product: 30L/barrel

Store in dry, ventilated conditions protected from light at 25℃. Shelf life: 18 months for powders, 12 months for liquids from production date. Refrigeration at 5℃ extends shelf life.

• After opening, seal barrel tightly to prevent moisture or contamination
• Avoid inhalation - if inhaled, rinse mouth immediately with water for at least 15 minutes
• Enzyme-sensitive personnel should wear protective overalls, dust masks, and gloves during operation
• If contact with skin or eyes occurs, rinse immediately with plenty of water for at least 15 minutes