Glucoamylase Enzyme- GA 400

Product Overview

GA 400 is a food-grade glucoamylase enzyme designed for fruit juice clarification and starch haze removal. It helps break down native fruit starch into glucose, preventing haze formation during storage and improving filtration performance during processing.

Fruits such as early-season apples and pears can contain high levels of native starch. When heated during juice processing, this starch can gelatinise and later form visible haze in bottled juice. GA 400 hydrolyses this starch, helping produce a clearer juice with improved flavour, colour, filtration, and storage stability.

GA 400 works effectively in the natural pH range of fruit juices and can be used together with pectinase enzymes during depectinisation.

Product Identity & Classification

• Product Name: GA 400
• Enzyme Type: Glucoamylase
• EC Number: E.C. 3.2.1.3
• Activity: 400–440 DU/mL
• Form: Liquid
• Colour: Light brown
• Solubility: Completely miscible with water
• Density: 1.10–1.15 g/mL
• Effective pH Range: 3.5–5.0
• Optimum pH: 4.0–4.4
• Optimum Temperature: 58–65°C
• Inactivation: 80°C for 30–60 seconds
• Source: Aspergillus niger var.
• Packaging: 15 kg or 20 kg HDPE drums

Application Area

• Apple juice clarification
• Pear juice clarification
• Cider production
• Fruit juice concentrate processing
• Starch haze prevention in bottled juices
• Fermented fruit beverages
• High-starch fruit juice processing

Key Features

• Helps remove starch haze in fruit juices
• Improves filtration throughput and processing efficiency
• Suitable for apple, pear, cider, and high-starch fruit juices
• Can be used with pectinase during depectinisation
• No activators or cofactors required
• Food-grade enzyme for commercial beverage processing

Dosage Guide

• Fruit juice starch haze removal: 50 mL per 1,000 L of juice.
• Lower temperature processing: Increase the dose as required.
• Higher temperature / longer holding time: The dose may be reduced.

Typical processing conditions:

• Temperature: 49–60°C
• Starch reduction is usually achieved within 1–2 hours.