Color may vary from batch to batch. Color intensity is not an indication of enzyme activity.
Normal microbial fermentation odour
Produced by submerged fermentation, separation and extraction technology.
Definition of Unit
1 unit of High-Temperature α-Amylase equals to the amount of enzyme which liquefies 1mg of soluble starch to dextrin at 70℃ and pH6.0 in 1 min.
Total viable count
Thermostable α-amylase has high activity and stability at typical liquefaction temperature and pH values.
• Faster and more consistent liquefaction
• No danger of resistant or retrograded starch formation
• Reduced processing costs through more efficient liquefaction
• Improved flexibility in using various cereal grain adjuncts
The recommended dosage is 0.2-0.5L of the enzyme preparation per ton of starch, added at liquefaction. However, the optimal dosage depends on the specific process parameters and should be determined by testing different dosages at the brewery.
When stored as recommended, the product is best used within 12 months from date of delivery.
Storage at customer’s warehouse
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.
Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.