Maxiferm

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
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

	Value	Units	Test Method / Conditions
Optimum pH Value	5 - 6	-	-

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

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.

Enhanced TDS

	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

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