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Ailazyme® AGP-F

Ailazyme® AGP-F is a glucoamylase obtained from a selected strain of Aspergillus Niger. The enzyme produces glucose from liquefied starch and is an exo-1,4-α-D-glucosidase which hydrolyses the 1,4-α linkages in liquefied starch and the 1,6-α linkages at a lower rate. It can be added to the liquefied starch during the saccharification stage or at the beginning of the alcoholic fermentation (SSF).

Brand: Ailazyme (40 products)

Ingredient Name: Glucoamylase

Functions: Enzyme

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Fruit Juice

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Amylase
Ingredient Name
Glucoamylase
Food Ingredients Functions
Enzyme
Ingredients
Glucoamylase
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Labeling Claims
Halal,
Kosher,
Non-GMO
Food Ingredients Features
Improved Yield

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Beverage
Beer Brewing,
Juice & Juice Drinks
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Food & Nutrition Applications
Fruit Juice
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
FCC Compliant,
FDA Compliant,
GMP,
Halal,
Hazard Analysis Critical Control Point (HACCP),
ISO 22000,
JECFA (FAO/WHO),
Kosher
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
Drums,
Totes (IBC)
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.