Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
company tower banner
CBS Customized Brewing Solutions Company Logo

Maxiferm

1 of 1 products in this brand
CBS Customized Brewing Solutions Maxiferm is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units.

Ingredient Name: Amylase

Functions: Enzyme

End Uses: Beer

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type

    Amylase

    Ingredient Name

    Amylase

    Food Ingredients Functions

    Enzyme

    Ingredients
    Amylase
    Food Additive Number
    E 1100, INS 1100
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Enzymes & Starter Cultures,

    Processing Aids

    Features & Benefits

    Food Ingredients Features

    Improved Yield

    Purposes
    • To increase the fermentability of wort (apparent attenuation limit) by hydrolysing the alpha-limit-dextrines into maltose units by the combined action of a limit dextrinase and a maltogenic amylase.
    • Decrease of malt quantity used to produce a 4.5% v/v alcool beer by addition of Maxiferm in the fermentor.
      All Malt Mash  
    Alcool per cent 4.5% v/v All Malt Mash with Maxiferm 0.1% w/w malt 4.5% v/v
    Original gravity °Plato 11 8
    Malt involved in kg/Hl 14.5 10.5

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Beer Brewing,

    Liquor & Spirits

    Food & Nutrition Applications

    Beer

    Rates
    • 1 to 5 liters of Maxiferm for 1 ton of raw material.
    Application
    • Maxiferm may be added in the beginning of the mash.
    • Maxiferm may also be added in the fermenter.
    Activity
    • 2000 PU/g
    • 2000 MU/g

    Properties

    Typical Properties
    ValueUnitsTest Method / Conditions
    Optimum pH Value5 - 6——
    Temperature
    • Optimum 55-60°C. Both enzymatic components are deactivated in beer during fermentation and pasteurization process.
    • Residual enzyme activity in beer after pasteurization.
    Residual enzyme activity %
    Enzyme Type
    Amyloglucosidase
    Maxiferm    		 After 7 days
    (end of fermentation)100
    40    		 After 30 days
    (end of maturation)100
    Nil    		 Pasteurization
    Half-life of enzyme at 60°C60 min
    1 min

    Safety & Health

    Safety

    Maxiferm 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

    Drums

    Availability

    Liquid form in polypropylene drums of 30 kg.

    Storage & Handling

    Storage
    • The declared activity of Maxiferm is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C.