Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Amylase, Maize Starch, Wheat Flour
- Food Additive Number
- E 1100, INS 1100
- Technologies
- Product Families
- Origin
Non-pathogenic Aspergillus oryzae (GRAS Status)
Features & Benefits
- Food Ingredients Features
- Features
- Rapid and reliable starch decomposition
- Enhances fermentation of dough and mash
- Improves the break-down of food and food remains
- Baking:
- Increases volume
- Imparts fine and soft crumb structure at low dosages, coarse crumb structure at high dosage
- Improves browning
- Prolongs shelf life
Applications & Uses
- Markets
- Applications
- Applications
- Starch degradation in
- bread and other bakery products
- drinks such as beer and apple juice to improve storage stability
- food production remains - Standardization of wheat flours
- Yeast raised bread, cakes and pastries
- Starch degradation in
- Dosage
- General recommendation: Depending on viscosity, pH, temperature and substrate approx. 0.4 – 2 g/100 kg dry matter.
- Flour treatment and bread applications: A flour with a Falling Number (FN) between 300 and 350 s usually requires a dosage of 4 – 6 ppm (0.4 – 0.6 g per 100 kg), a flour with FN = 350 – 400 about 6 – 12 ppm, and a flour with FN > 400 about 12 – 20 ppm.
Properties
- Appearance
- Powder
- Odor
- Neutral to fermented
- Chemical Properties
- Typical Properties
- Microbiological Values
- Nutritional Information
- Nutritional Data
Description Value Unit/100g Energy 1.575 KJ Energy 371 kcal Fat 0.3 g of which: saturated fatty acids (FA) 0.1 g Carbohydrates 33.5 g of which: Sugar 1.1 g Fiber 1.2 g Protein (N x 6,25) 57.9 g Salt (Sodium x 2.5) < 0.002 g Sodium < 0.001 g - The nutritional information is calculated according to EC regulation 1169/2011.
- The nutritional data presented are typical values.
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 3 | mg/kg | AAS |
| Cadmium Content | max. 0.5 | mg/kg | AAS |
| Lead Content | max. 5 | mg/kg | AAS |
| Loss on Drying | max. 14 | mg/kg | §64 LFGB-2h 130°C |
| Mercury Content | max. 0.5 | Dimension | AAS |
| Value | Units | Test Method / Conditions | |
| alpha-Amylase | 261700 - 319800 | u/g | DNS pH 5 |
| alpha-Amylase (SKB/g) | 100000 | SKB/g | — |
| Value | Units | Test Method / Conditions | |
| Escherichia coli | Negative | cfug/g | M. Colif.-Agar 36°C/48h |
| Salmonella | Negative | cfu/25g | DIN EN ISO 6579 |
| Total Plate Count | max. 50000 | cfu/g | DIN EN ISO 4833 |
| Value | Units | Test Method / Conditions | |
| Energy | 1.575 | kJ/100 g | — |
| Fat Content | 0.3 | g/100g | — |
| Saturated Fatty Acids | 0.1 | g/100g | — |
| Carbohydrates | 33.5 | g/100g | — |
| Sugar | 1.1 | g/100g | — |
| Fibre | 1.2 | g/100g | — |
| Protein (N x 6.25) | 57.9 | g/100g | — |
| Salt (Sodium x 2.5) | max. 0.002 | g/100g | — |
| Sodium Content | max. 0.001 | g/100g | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Information
Allergen Information: contains the allergen gluten according to VO 1169/2011/EG, Annex II Health Information: The products are suitable for human consumption if used accordingly to recommendations and officially allowed to be sold within Germany and the EU. The product is food grade and conforms with the current european food law.
GMO: This product is not a genetically modified organism (GMO), nor does it contain any GMO or any recombinant DNA. All the non-enzymatic constituents of the product (e.g. carriers, stabilizing agents, free-flowing agents etc.) originate from non-genetically modified sources. Due to the ubiquitous presence of GMO organisms, absence of minor traces of GMO material cannot be guaranteed, but in any case, the content of unintentionally present GMO material will be below 0.9%, in accordance to EU guidelines 1830/2003 and 1829/2003. The product is used as processing aid in food manufacturing processes, and therefore labeling is not required in the EU. National regulations must be observed.
Product suitability:
Yes No Vegetarian X Vegan X Halal X Kosher BSE/TSE Information: The mentioned product does not represent a BSE (Bovine Spongiform Encephalopathy) and/or TSE (Transmissible Spongiform Encephalopathy) risk.
Irradiation/Ionization/Nanoparticles: The product has not been treated with ionizing radiation or contain nanoparticles.
Contamination Information: The product complies with: Regulation (EC) No 396/2005 and its amendments regarding maximum levels for pesticide residues in foodstuffs. Regulation (EC) No 1881/2006 and its amendments regarding maximum levels for heavy metals, mycotoxins, dioxins and PCB in foodstuffs.
Conformity of the Packaging: The materials used are food safe according to the requirements of the EU regulations 1935/2004/EG and10/2011/EC and their amendments.
Technical Details & Test Data
- Activity
Fungal-Alpha-Amylase 100,000 u/g (SKB) Temperature optimum 50°C (Fig. 1) pH optimum 3.8 – 6.7 (Fig. 2) Temperature stability at 50°C 90 % activity after 2 h (Fig. 3) pH stability 4.0 – 10.0 (Fig. 4) Fig. 1: Temperature-activity curve for STERNZYM A 7010 (pH 5.0)
Fig. 2: pH-activity curve for STERNZYM A 7010 (40 °C)
Fig. 3: Temperature-stability curve for STERNZYM A 7010 (pH 5.0, 2 h)
Fig. 4: pH-stability curve for STERNZYM A 7010 (40 °C, 2 h)
Packaging & Availability
- Packaging
Cardboard box or multiply paper bag with PE liner, 25 kg net
Storage & Handling
- Storage & Shelf Life
Min. 18 months if stored cool (< 25°C) and dry in closed original packing; loss on activity less than 10 % p.a.