MAA-1500 is a maltogenic amylase enzyme created from the submerged fermentation process of the Bacillus subtilis strain, helping to hydrolyze amylopectin to produce maltose, oligosaccharides, and small molecular dextrins, helping to hinder the recrystallization process of starch, due to That slows down the aging rate of bread and prolongs its shelf life.
Product Characteristics
- Enzyme Ingredients: Maltogenic Amylase
- Systematic name: EC 3.2.1.133, 1,4-α-D-glucan α-maltohydrolase
- Potency: 1,500,000 U/g (minimum)
- Sensory description: powder, light gray color
- Humidity: 8% (maximum)
Impact of pH: MAA-1500 can operate at pH 4.0 ∼ 7.0, with optimal pH being 4.5-6.0.
Impact of temperature: MAA-1500 can operate at a temperature of 30-85 ℃, with an optimal operating temperature range of 55-70 ℃.
Recommended usage content: 1.0-10.0g/ 100kg of flour. The exact and optimal dosage will be determined after small tests depending on the actual situation of the factory such as raw materials, formula, equipment type, and process,…
Packaging: 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.
Shelf life: Normal shelf life is 24 months at 0 ∼ 25 ° C in original packaging, tightly closed and unopened, away from direct sunlight. Its shelf life will be extended if stored properly at 0-10 ° C.
Storage: Store in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.
- Improves softness of baked products
- Increases elasticity and moisture of bread, improves its flavor
- Limits the rancidity of starch, helping to prolong product preservation time
- Easy to use, can be added directly, easily combined in each factory’s production formula
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