Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Amylase
- Food Additive Number
- E 1100, INS 1100
- Technologies
Applications & Uses
- Markets
- Applications
- Applications
1.In brewing of beer and alcohol, add the enzyme in the rate of 6.0L/t raw material (base on 2,000U/ml), keep at 80-90℃ for 30 minutes.
2.In the starch sugar, monosodium glutamate and the liquefaction of fermentation industry: Starch slurry is 16-18Be’,adjust pH to 6.2-6.4, add 0.2% calcium chloride (calculate on weight of raw material), dosage of α- amylase as 6.0-8.0L/t raw material (base on 2,000U/ml), blend well and heat to 85-90℃ for 30 minutes.
3.In textile desizing, add the enzyme in the rate of 0.2%(owf) base on 2,000U/ml, keep at 50-80℃ for 20-40 minutes.
4.In feed industry, the recommended dosage is 0.02-0.04kg/t raw material. For the best performance, can blended with pectinase, β-glucanase and xylanase etc.
5.In juice processing, the recommended dosage is 0.02-0.1L/t original juice alurry (base on 2,000U/ml) about temperature 45℃ for 60-120 minutes.
6.In steamed bread and bread fermentation serious products, can blended with pectinase, cellulase and protease etc.
7.Others: Rate of use is generally 2-4 L/t dry basis, Ca2+ concentration 150ppm.
Properties
Packaging & Availability
- Packaging Type
Storage & Handling
- Storage
25℃, 12 months, enzyme activity remain≥90%. For liquid, 6 months, enzyme activity remain≥90%
Powder:25 kg/bag, Liquid: in plastic drum or as request.
Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.