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Winovazyme Biological Science & Technology Glucoamylase

Winovazyme Biological Science & Technology Glucoamylase is obtained by controlled fermentation from Aspergillus niger. It is widely used in brewery and manufacture of starch sugar, alcohol, gourmet powder, antibiotics, etc.

Ingredient Name: Glucoamylase

Functions: Enzyme

Physical Form: Liquid

End Uses: Beer

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Glucoamylase
    Technologies
    Temperature curve

    Winovazyme Biological Science & Technology Glucoamylase - Temperature Curve

    PH curve

    Winovazyme Biological Science & Technology Glucoamylase - Ph Curve

    Applications & Uses

    Food & Nutrition Applications
    Usage Level
    Application Guide

    Recommend Dosage

    Alcohol

    1.0-1.6L/t raw material at 60-65℃

    Starch sugar

    1.0-3.0L/t raw material at 60-65℃

    Dry beer

    1.0-1.5L/t raw material

    In brewing of liquor and manufacture of vinegar 1.0-1.5L/t raw material
    Gourmet powder, antibiotics, citric acid, etc.

    1.0-3.0L/t raw material at 60-65℃

       

     

    Properties

    Physical Form

    Packaging & Availability

    Packaging Type
    Packaging

    25Kg/drum and 20Kg/bag.

    Storage & Handling

    Storage

    25℃, 12 months, enzyme activity remain≥90%.

    Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.