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Maltase

Maltase is obtained from submerged fermentation by Bacillus subtilis.
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Product Description

Maltase is obtained from submerged fermentation by Bacillus subtilis. It is an endo-enzyme that can break

Maltase is obtained from submerged fermentation by Bacillus subtilis. It is an endo-enzyme that can break down Amylose, amylopectin and cyclodextrin, converting glucose and maltose into oligosaccharides, cut difference kinds of short chain dextrin and a bit Low Molecular Sugar, and then reduce the aging rate of starch and extend the product shelf life.


maltase


CHARACTERISTICS

ITEM

MALTASE

Appearance

Gray to light brown powder

ACTIVITY

7,000DP/g

EC NUMBER

3.2.1.133

pH stability

4.5-7.0

optimal temperature

70℃


APPLICATIONS

Keep the bread core moist;

Keep the bread core softness and elasticity;

Extending the product shelf life.


USAGE

SEP

Flour improve

bread improve

7,000DP/g

\

12-128ppm (1.2-12.8g/100kg Flour)

(The optimal amount of addition needs to be determined based on specific experiments)


PACKAGING

Inner packaging: 1kg/bag, 5kg/bag

Outer packaging: 20kg/paper box, 25kg/drum.


STOREGE AND SHELF LIFE

● Normal room temperature in a cool, dry environment away from light, avoid high temperature, moisture, and direct sunlight, the shelf life is 12 months.

● Too long storage time or adverse storage conditions will occur different degrees reduction for the enzyme activity, proper addition for dosage will be required when using.


SAFETY

If in-taking an overdose of enzyme powder or droplet, it may cause allergic. Long-term touch has stimulation to the skin, eyes and mucous membrane tissue.






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Shanghai Rindazhi Biochemical Technology Co., Ltd. supplies qualified chemical products including industrial enzymes, food grade enzymes, food additives, health supplement products, vitamins, flavors, etc. Rindazhi is sold based on its brother and sister company Co-Suppliers Limited which has producing bases, research labs, and technical teams in different part of China.
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