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Ailazyme® ALF

Ailazyme® ALF is fermentation-produced enzyme obtained from Aspergillus oryzae for starch processing such as in beer making. The product can both dextrin and saccharify starch. Ailazyme® ALF contains a fungal-α-amylase and the systematic name is 1,4-α-D-glucano-hydrolase. The enzyme in Ailazyme® ALF hydrolyzes the 1,4-α-glyosidic linkages in starch and the product has been specially developed to improve fermentation yields in alcohol or beer production.

Brand: Ailazyme (40 products)

Ingredient Name: Alpha-Amylase

Functions: Enzyme

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Starch Processing

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Amylase
Ingredient Name
Alpha-Amylase
Food Ingredients Functions
Enzyme
Ingredients
alpha-Amylase
Food Additive Number
E 1100, INS 1100
Technologies
Food Ingredients
Product Families
Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Labeling Claims
Halal,
Kosher,
Non-GMO

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Food & Nutrition Applications
Starch Processing
Use Level
150 - 450 ml per ton of dry starch (Starch liquefaction)
Application pH Range
3.5 – 6.0
Utilization

It is recommended to dilute the product (5-10 times) in chlorine-free tap water prior to its addition to the reaction vessel. Stirring may be required in order to assure a homogeneous distribution throughout the vat. Ailazyme® ALF with an activity of appr. 3000 FAU per g has shown to best perform when used under the following conditions:

Application

  • Starch liquefaction

Recommendation

  • Application at pH 3.5–6.0 and temperature up to 60°C.
  • Optimum conditions: pH 4.5-5.5 and temp.: 47-53 °C

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® ALF 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® ALF is available in 25 kg polyethylene drums and 1000 kg IBC.

Storage & Handling

Storage Information

Ailazyme® ALF is best stored in the original packaging in the original unopened packaging under refrigerated conditions (at 4–8°C) in order to retain maximum activity during storage.