High Temperature Amylase Enzyme Powder/Liquid for Beer Brewing & Bioenergy - 20,000-40,000 U/g Activity, 55-95℃ Range
Besthway Food Grade High-Temperature Amylase is developed using advanced liquid submerged fermentation technology from Bacillus licheniformis. This industrial enzyme offers exceptional thermal stability and is widely applicable across multiple food processing industries.
| Parameter | Specification |
|---|---|
| Product Type | Powder and Liquid |
| Enzyme Activity | 20,000-40,000 U/g |
| pH Range | 4.5-8.0 |
| Temperature Range | 55℃-95℃ |
This high-temperature amylase efficiently decomposes and liquefies starch in various industrial applications including baking, alcohol production, beer brewing, vinegar manufacturing, soy sauce production, and fermentation processes.
- Beer Brewing: 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
- Alcohol Production: 300g/T (Amylase 20,000U/g), pH 6.0-6.5, 100±5℃ for 100 minutes
- MSG & Starch Sugar Industry: 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
- Optimum dosage should be determined through testing based on specific application requirements and process parameters
Packaging: Solid product: 20kg/barrel; Liquid product: 30L/barrel
Storage Conditions: Store in dry, ventilated area 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 barrel, seal tightly to prevent moisture or contamination
- Avoid inhalation. If inhaled, rinse mouth immediately with water for at least 15 minutes
- Personnel sensitive to enzyme dust 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
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