Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Protease
- Food Additive Number
- E 1101, INS 1101
- Technologies
Features & Benefits
- Food Ingredients Features
- Purposes
- To increase the free amino-nitrogen content when brewing with high levels of raw wheat.
Applications & Uses
- Markets
- Applications
- Application
- Endoinase is added in the beginning of the mash.
- The use of Endoinase increases remarkably the wort extract yield and the free amino-nitrogen content.
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Temperature | 45 - 55 | °C | - |
| Optimum pH Value | 4.5 - 6.5 | - | - |
Technical Details & Test Data
- Technical Data
- 100% raw wheat brewing using exogenes amylases, hemi-cellulases and Endoinase (rates: % w/w enzyme/wheat grains).
0.1% (w/w) 0.1% (w/w) 0.1% (w/w) Maltosylase 0.2% (w/w) 0.2% (w/w) 0.2% (w/w) Liquamyl T 0.0% (w/w) 0.2% (w/w) 0.2% (w/w) Guminase P 0.0% (w/w) 0.0% (w/w) 0.2% (w/w) EndoinaseExtract Yield (%) 82.4 87.3 89.7 Total sugars (g/100 ml)* / 9.1 9.3 Maltose (%) / 77.4 77.5 Maltotriose (%) / 16.4 16.3 Glucose (%) / 3.4 3.6 Free Amino Nitrogen (ppm)* 35 86 225 Filtration rate Slow Normal Normal * Given for a 12°P wort
Safety & Health
- Safety
This is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for molds.
Packaging & Availability
- Packaging Type
- Availability
- Powder form in plastic or cardboard drums of 25-50 kg.