Fungal Amylase (10,000-150,000 SKB U/g)
Fungal amylase is one of the most potent amylases commercially applied in food and beverage production to hydrolyze starch into constituent sugars.
Sourced from fungal strains such as Aspergillus oryzae, such strains split complex starch molecules into simple maltose and glucose sugars In baking, it accelerates dough fermentation thereby leading to better texture, volume, and crust color on the baked products. In brewing, it accelerates malt starch break-downs thereby optimizing fermentation and raising yields. Moreover, the enzyme is used in the production of syrups. It breaks down starch into high-value sweeteners.
Fungal Amylase is stable over a wide pH range and has outstanding activity, making it possible for food manufacturers to obtain cost-effective results of high quality for enhanced efficiency and product consistency.
