Property:

Malt amylase is a mixture of amylase extracted from malt, which is light yellow or white amorphous powder, odorless and tasteless. Soluble in water is turbid.

Usage:

1. Enzyme preparation. It is one of the most widely used and consumed enzymes. It is mainly used for dough improvement in bread production (reducing dough viscosity, accelerating fermentation process, increasing sugar content, and easing bread aging);

2. Pretreatment of cereal raw materials in infant food (starch hydrolysis);

3. For saccharification and decomposition of undecomposed starch in beer manufacturing; Liquefaction and saccharification of starch in sake production; Saccharification and decomposition of undecomposed starch in the alcohol industry;

4. Starch decomposition in juice processing and improve filtration speed;

5. Vegetable processing, syrup manufacturing, cerealose production, dextrin powder, glucose processing and manufacturing.