Products in Enzymes & Starter Cultures: Amylase

Pharm-Rx Amylase aids in food digestion. This enzyme is crucial for pharma and nutraceuticals. Enhance your health with this essential ingredient.

Pharm-Rx Bacterial Amylase is an enzyme type amylase sourced from the European Union. It functions as an enzyme in food ingredients.

Pharm-Rx Fungal Amylase contains amylase from fungi, a key enzyme for food and pharmaceutical applications. Ficin is another enzyme type present in this product.

Biocatalysts Ltd Amylase 11MDP, which is designed for use in dietetic formulations, digests starch in the stomach and continues working in the small intestine. It gives rapid digestion of starch at gastric pH and has more than 3 times the starch digesting power of 4XNF Pancreatin.

VERON® ESL ia s Classic bacterial amylase solution to obtain improved crumb softness in yeast-raised baked goods.

Shandong Longda Bio-Products fungal α-Amylase is one kind of food grade a Amylase, made from Aspergillus oryzalvar in the fermentation and extraction method, it is mainly used in the production of high malt syrup beer baking etc.

Jiangyin BSDZYME Bio-Engineering Bacterial Alpha-Amylase (BAA) is the “Synder” bacterial alpha-amylase with its 90s high technique introduced from U.S.A, is obtained by the controlled fermentation of Bacillus subtilis filtration, concentration and polishment. The product are widely used in starch, glucose, maltose,dextrin, oligosaccharides, alcohol, MSG, textile, pharmaceutical and etc. The product has the following advantages: Fast liquefaction of starch, easy filtration, Less dosage, simple process, high quality, good recovery, cost cutting and saving energy and facilities.

Winovazyme Biological Science & Technology α-Amylase can hydrolyze the α-1,4-glucosidic linkages of gelatinized starch randomly into soluble dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in manufacture of starch sugar and alcohol, brewery, textile, dye & printing, paper, feed industry etc.

VERON® Soft+ ia s Classic amylase solution for crumb softness without compromising resiliency.

VERON® AC ia s Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.

SQzyme BTA is an efficient liquid beta-amylase extracted from refined plants through a variety of techniques. SQzyme BTA is highly purified and concentrated with outstanding thermostability, which is widely used in the production of beer, vinegar, high maltose syrup, maltitol and other maltose-related sugar industries.

ALPHAMILL PF has Volume increasing, Starch to sugar conversion and Active base for flour and bread improvers effects.

SUNBAKE FAA is a highly concentrated Fungal Alpha-Amylase from a selected strain of Aspergillus oryzae produced through fermentation. This enzyme hydrolyses the endo α (1 - 4) glycosidic bonds of starch chain and generates maltose and minor maltotriose, glucose and other oligosaccharides. It is food grade enzyme typically used as a flour improver to enhance crumb structure and baking volume.

VERON® MAC ia s Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.

SQzyme FAL is a concentrated Fungal Alpha-Amylase (E.C. 3.2.1.1) produced from refined strain Aspergillus oryzae through submerged liquid fermentation. SQzyme FAL can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide. It is a food grade enzyme widely used in production of fuel ethanol, distillery, beer, high maltose syrup and many other food industries.

ALPHAMILL BA has Extra softness in short shelf-life buns effect.

Monozyme moelleux has an antistaling effect by preventing starch retrogradation, similar to fungal amylase.

Sunson SBE-03FA is a food fungal amylase used for bread proofing and crumb structure. Fungal α-amylase is produced by submerged fermentation of Aspergillus Oryzae followed by purification and formulation. The product depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.

Winovazyme Biological Science & Technology High temperature α-Amylase has excellent acid and heat resistance, can hydrolyze starch into dextrin of different length and other low molecular sugar, glucose, and maltose, decrease the viscosity of starch paste. It is widely used in the industries of starch sugar (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol, beer, monosodium glutamate, brewing, organic acid, textile, print, dyeing, papermaking and other Fermentation industries, etc.

Shandong Longda Bio-Products Mid-temp. Alpha-Amylase is obtained by deep fermentation from Bacillus Subtilis. It is widely used in manufacture of starch sugar and alcohol, brewery. textile, dye and printing, papermaking, feed industry etc.

SQzyme BAL is a bacterial alpha-amylase enzyme made from the refined strain of Bacillus subtilis through liquid submerged fermentation. SQzyme BAL is applied broadly for liquefaction by producing soluble dextrin and small amount of maltose and glucose from starch in the industry of Alcohol, Distillery, beer and starch.

ALPHAMILL PS has Volume increasing, Starch to sugar conversion and Active base for flour and bread improvers effects.

The many benefits of this enzyme include its ability to improve digestion, lower your risk of diabetes, and prevent signs of premature aging, among others.

VERON® 1000 ia s Bacterial alpha-amylase for the sensory and textural modification of crumb.

SUNBAKE VISCOS is a Bacterial Alpha-Amylase derived from a selected strain of Bacillus subtilis through submerged fermentation.It hydrolyzes the endo α- (1,4)- glycosidic bonds of amylose and amylopectin with release of mainly dextrin and small amount of glucose and maltose.

LiqueStar is a heat stable endo-alpha-amylase enzyme made from the refined strain through liquid submerged fermentation. LiqueStar has excellent heat resistance and adaptability over a wide pH range. It is applied broadly for liquefaction by producing soluble dextrins and small amount of maltose and glucose from starch in the industry of fuel ethanol, distillery, starch sweetener and beer.

VERON® BA ia s Concentrated bacterial amylase for improvement of crumb softness, moistness and texture.

CBS Customized Brewing Solutions Maxiferm is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units.

Alphamalt BA is an enzyme with mono-specifity which contains bacterial alpha-amylases as the active component.

FRESH-N® Heat resistant alpha amylase derived from B. liquifaciens (formerly B. subtilis) helps retainmoisture and aroma and extends the shelf-life of low fruit content fruit cakes, brownies and date bars. Theenzyme also is recommended for use in sweet goods such as sweet rolls, coffee cakes and similar products aswell as bread, buns and cake mixes.

ENZECO® BACTERIAL AMYLASE BL, a highly stable thermostable alpha-amylase enzyme liquid preparation derived from Bacillus licheniformis. This enzyme provides more efficient liquefaction of starch from malted barley and adjuncts, such as rice in beer production. Optimal activity occurs at 198°F.

TopSweet Fresh Cake Plus V is an innovative enzyme system which is based on osmotolerant amylases that keep their functionality even at high levels of sugar and fat.

ALPHAMILL PY has Volume increasing, Starch to sugar conversion and Active base for flour and bread improvers effects.

ALPHAMILL RB has Volume increasing, Starch to sugar conversion and Active base for flour and bread improvers effects.

VERON® MAXIMA ia s provides your baking products with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry. Our new maltogenic amylase can be used without dosage limitations. The ratio of resilience to softness has been improved in an unprecedented way. This flexibility opens endless possibilities to control the softness and quality of baked goods without losing resilience.

Alphamalt T has Amylase-hemicellulase complexes with different side activities, depending on the flour quality.