GAL is a food grade glucoamylase preparation produced from controlled fermentation of selected strains of Aspergillus niger. GAL is Kosher-certified, Halal-certified, non-synthetic and bio-degradable.
Product Properties:
- Form: brown coloured liquid
- Active Ingredient: enzyme protein, glucoamylase
- Declared Activity: 950 AGU/g
- Specific Gravity: 1.15 ± 0.05
- Miscibility: readily miscible in water
The recommended dosage: 0.35 kg to 0.45 kg per ton of starch (dry weight basis). The actual dosage needs to be optimized depending upon factors such as – type of raw material, particle size of the raw material, DS % (dry solids), pH, temperature & time.
GAL can work at temperature from 30℃to 60℃ ,PH from 4.0-4.5 ,for ground-grain processing plants using simultaneous saccharification ferementation(SSF),GAL may be added directly to the fermenter.for ground-grain dry mill plants and for wet mill plants using a seperate pre-saccharification step prior to fermentation,GAL Temperture above 62℃can result in loss of activity.
GAL is food grade enzyme and complies with the recommended purity specifications for food-grade enzymes given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Food Chemical Codex (FCC). GAL is manufactured under a quality management system consistent with International Quality System Standard ISO 9001:2008.
Packaging: GAL is typically available in 30 Kg jerry cans or 1125 Kg totes.
Storage: GAL should be stored in a cool, dry place. Storage in unopened containers, at or below 5°C, helps to maintain maximum activity if stored over long periods. Under these conditions, activity loss after one year should not be more than 10%.
GAL is used for quick and efficient hydrolysis of dextrins to produce glucose for manufacturing of alcohol. The rapid glucose generation by GAL ensures faster fermentation and maximizes fermentation efficiency. Use of GAL provides high alcohol yields and low residuals starch levels.
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