Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Glucoamylase
- Technologies
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use Level
- 1.5 - 2.5 kg/ton grist (Brewing), 3 - 5 ml/hl beer (Fermentation), 650 - 700 ml/ton (Distilling), 20 - 50 g/1000 - liter juice (Fruit juice)
- Application pH Range
- 3.5 - 6.5
- Utilization
Ailazyme AGP-F with activity not less than 400,000 Units per gram has shown to best perform when used under the following conditions:
- pH range: 3.5-6.5, Temperature range: 45-75 °C
For initial trials, typical dosages are:
- Brewing: Brewhouse, 1.5-2.5 kg/ton grist. Fermentation, 3-5 ml/hl beer (added while filling the fermenter)
- Distilling: 650-700 ml/ton raw material at 50-55 °C for 2 days.
- Fruit juice: 20-50 g/1000-liter juice, depending on starch content in the fruit.
- Fruit Processing Application
To avoid haze development during processing and during storage, starch must be degraded. The enzyme Ailazyme® AGP-F is ideal for complete starch breakdown, resulting in clear, stable fruit juices or concentrates.
Regulatory & Compliance
- Certifications & Compliance
- Purity and Regulatory Aspects
The enzyme in Ailazyme® AGP-F is manufactured to comply with recommended purity specifications given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and conforms to Food Chemical Codex recommended specifications for Food Enzyme.
Packaging & Availability
- Packaging Type
- Packaging Information
Ailazyme® AGP-F is available in 25 kg polyethylene drums and 1000 kg IBC.
Storage & Handling
- Shelf Life
- 24 Months
- Storage Information
Ailazyme® AGP-F has been formulated for optimal stability. Typical shelf-life is 24 months provided it is stored below 10°C in its original packaging.