Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Commodity Code
- 35079090.0
- Ingredients
- Glucosidase
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
- Increases attenuation and alcohol yield.
- Improved wort fermentability (RDF >83% depending on processing).
- An alternative to priming sugar
- Increases filterability
- Improves beer shelf life
- Ideal for use in packaged beers
- Reduces process time
Applications & Uses
- Markets
- Food & Nutrition Applications
- Guidelines For Use
- Check that the product is within its shelf life before use
- Experiment with additions to determine the minimum effective rates
- Read the Safety Data sheet prior to use
- Care should be taken to avoid skin contact when handling
- Principle
This enzyme is used to produce glucose, starting from the non-reducing ends of starch chains and dextrins. In brewing the result of enzymic action is the increase of the fermentability of wort. The enzyme is active at normal wort and beer/ wash pH values, although it is rapidly inactivated at temperatures above 80°C. Amyloglucosidase 300 can be added to create low carbohydrate super-attenuated beers and in distilling applications, optimize alcohol yield from malt and adjuncts. Another use for this enzyme is the replacement of priming sugar additions to bottled beers. Glucose is produced from dextrins which is then available for fermentation by the yeast.
- Application And Rates Of Use
- Where to add the product This product is can be added to one or more of the following: mash conversion vessel, kettle, fermenter, or post-fermentation, depending on application. The pH range for the activity of the product is between 3.5 and 5.5, with optimum performance at pH 4.5. The optimum pH will depend upon process variables, including time, temperature, substrate nature and concentration. This product is effective at fermentation temperatures but it’s optimum range lies between 40°C and 65°C, with optimum performance at 60°C. Achieving optimum activity will depend upon process variables including time, pH, substrate nature and concentration. Where the pH is between 4 and 5 the product can be deactivated by heating to 95oC for 10 seconds or in 30 to 60 seconds at 80oC.
- How much of the product to add When added to the mash typical addition rates are 0.3 to 0.6 kg per ton of dry grist dependent on required outcome and application. For the production of low carbohydrate beers for addition in the fermenting vessel, typical rates of addition are between 3 and 8 g per hectolitre of wort; dependent upon temperature, time, desired attenuation and sugar spectrum. The activity of Amyloglucosidase 300 is expressed as GAU/ml. One GAU produces 1 gram of reducing sugars per hour from 4% soluble starch, under assay conditions of pH 4.2, and a temperature of 60°C for 60 minutes.
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging
1 and 5 KG
Storage & Handling
- Storage And Shelf Life
- Store in cool conditions, away from direct sunlight
- Keep containers sealed when not in use
- Recommended storage temperature: 1 to 5°C
- Minimum storage temperature is 1°C, the maximum is 10°C
- Do not allow the product to freeze
- The shelf life at the recommended storage temperature is 3 months from date of manufacture
- Under ideal conditions, 95% of enzyme activity will be retained for a period of at least six months, after which time a loss may be expected of ca. 1 - 2% per month