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Ailazyme® AS-lux

Ailazyme® AS-lux is a maltogenic amylase preparation for the treatment of flour. The maltogenic amylase from Bacillus stearothermophilus is expressed by submerged fermentation of a Bacillus subtilis host strain. Ailazyme® AS-lux is used for the treatment of flour and for the production of bread improvers. Ailazyme® AS-lux significantly retards the retro gradation of starch. The product is specifically used to increase the shelf life and crumb softness while maintaining a high crumb resiliency of yeast raised baked goods e. g. white pan bread.

Brand: Ailazyme (40 products)

Ingredient Name: Maltogenic Amylase

Functions: Enzyme

Labeling Claims: Allergen-free, Halal, Kosher, Non-GMO

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

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

Features & Benefits

Labeling Claims
Allergen-free,
Halal,
Kosher,
Non-GMO

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Bakery
Use Level
1 - 10 g per ton of wheat flour (Bakery)
Application pH Range
4.5 - 6.5
Utilization

Ailazyme® AS-lux-lux with an activity not less than 10000 AS unit per g has shown to best perform when used under the following conditions given below. The enzyme activity increases with increasing temperature, however, at temperatures above 118°C, the enzyme stability may rapidly decrease.

Application

  • Bakery

Recommendation

  • Application at pH 4.5-6.5 and temperature 40–62°C.
  • Optimum conditions: pH 5–5.5 and temp: 51 °C

Regulatory & Compliance

Certifications & Compliance
FCC Compliant,
FDA Compliant,
GMP,
Generally Recognized As Safe (GRAS),
Halal,
ISO 22000,
JECFA (FAO/WHO),
Kosher
Purity and Regulatory Aspects

The enzyme in Ailazyme® AS-lux is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® AS-lux is GRAS in the USA.

Packaging & Availability

Packaging Type
Bags,
Boxes
Packaging Information

Ailazyme® AS-lux is available in 5 kg bags in 25kg boxes.

Storage & Handling

Storage Information

Ailazyme® AS-lux is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.