Amylase Enzyme E1100

Product Overview

Alpha-Amylase (E1100) is a food-grade enzyme that hydrolyses starch molecules into smaller dextrins and sugars. Naturally produced through microbial fermentation, this enzyme plays a crucial role in improving texture, volume, and shelf life in baked goods, as well as aiding in starch liquefaction for brewing, distilling, and syrup manufacturing. Our Alpha-Amylase is formulated for consistent performance and is suitable for clean-label food production.

Key Properties

• Enzyme Name: Alpha-Amylase
• E-Number: E1100
• Form: Powder or liquid (specify your supply form)
• Source: Microbial fermentation (non-GMO)
• Activity: Measured in KNU/g or FAU/g (specify if available)
• pH Range: Optimal activity typically pH 5.5 – 7.0
• Temperature Range: Active in 40–90°C depending on formulation

Shelf Life: 12–24 months under recommended storage

Applications in Food & Beverage Production

Alpha-Amylase is widely used in bakery, beverage, brewing, and starch-processing industries:

Bakery Applications:

• Improves dough handling and extensibility.
• Enhances gas retention for better oven spring and loaf volume.
• Softens crumb texture and delays staling, extending shelf life.

Brewing & Distilling:

• Liquefies starch in cereals to prepare fermentable sugars for yeast.
• Improves efficiency in beer and spirit production.

Starch Processing & Syrup Production:

• Converts starch into maltose, glucose, or dextrin for sweeteners.
• Used in corn syrup and maltodextrin manufacturing.

Snack & Breakfast Cereal Production:

• Modifies texture and enhances crispiness in extruded products.