Manual

Product Number: FE58

Shipping and Storage

1. This product is an active biological agent. During transportation and storage, it should be kept away from light, at low temperatures, dry, and ventilated.
2. This product is originally packaged in a cool and dry environment, with a shelf life of 12 months.

Component

Description

Food grade β-amylase is a refined and highly efficient enzyme preparation that uses starch as a substrate to sequentially hydrolyze α -1,4-glucoside bonds from the non reducing end of starch under certain conditions, producing maltose.

Application

This product can be applied in the starch sugar industry, such as:

1. Applied in the production of 50-55% maltose syrup, starch is liquefied with α-amylase, and the liquefied mash is adjusted to a temperature of 62℃ -65℃ and a pH of 4.5-5.5, followed by the addition of beta amylase 0.1-0.3kg/tds. Maltose syrup with a content of 50-55% maltose can be obtained by saccharification at the same temperature for 8-24 hours.
2. Applied in the production of ultra-high maltose syrup, starch is liquefied with α-amylase, and the liquefied mash is adjusted to a temperature of 62℃ -65℃ and pH 4.5-5.5. Then, beta amylase 1-1.5 kg/tds is added, along with pullulanase. Maltotriose is subsequently added. Within 50 hours of saccharification at the same temperature, ultra-high maltose syrup containing over 88% maltose can be obtained.

Appearance

White powder Due to factors such as fermentation materials and cycles, there may be slight differences in color, but it will not affect the effectiveness of use.

Standard

This product complies with the relevant provisions of GB 1886.174 "National Food Safety Standard - Food Additives - Enzyme Preparations for Food Industry". The specific product quality standards are as follows:

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