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Ailazyme® BA-Neo

Ailazyme® BA-Neo is a highly thermostable and pH tolerant alpha-amylase (3.2.1.1) derived from a genetically modified microorganism strain. This enzyme is an endo-amylase that randomly hydrolyzes the 1,4-glucosidic linkages in starch during liquefaction. It is temperature and pH stable and can be used at a wide range of temperatures and pH values. At elevated temperatures, it rapidly reduces the viscosity of the slurry, releasing soluble dextrin as well as trace amounts of maltose and glucose.

Brand: Ailazyme (40 products)

Ingredient Name: Alpha-Amylase

Functions: Enzyme

Physical Form: Liquid

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Ethanol Production, Fruit Juice, 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
Enzyme

Extreme heat stable & pH tolerant alpha-amylase

Features & Benefits

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

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Beverage
Juice & Juice Drinks
Food & Nutrition — Processing & Packaging
Food & Beverage Manufacturing
Food & Nutrition Applications
Ethanol Production,
Fruit Juice,
Starch Processing
Use Level
100 – 150 gram per ton of cereal (Starch sugars Bio ethanol and potable ethanol production from wheat or other cereals)
Application pH Range
4.5 – 7
Utilization

Ailazyme® BA-Neo with an activity of not less than 23.000 TA Units per gram has shown to best perform when used under the following conditions:

Application

Starch sugars Bio-ethanol and potable ethanol production from wheat or other cereals

Recommendation

  • Application at pH 4.5–7 and temperature up to 100°C
  • Optimum conditions of use: pH 4.8–6.5 and 80-100°C

If necessary, adding calcium ions in the form of CaCl2 (50-100 ppm) to the substrate mixture may be recommended to enhance enzyme efficacy. However, this is not required.

Properties

Physical Form
Liquid
Appearance
Light brown liquid
Specifications
ValueUnitsTest Method / Conditions
Activitymin. 23TAU/g-

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

Ailazyme® BA-Neo 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® BA-Neo is available in 25 kg polyethylene drums, and 1125 kg IBC.

Storage & Handling

Storage Information

Ailazyme® BA-Neo 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.