Fungal Amylase
Breaks down starch into sugars in baking, brewing, and syrup production.
Overview
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.
Key benefits & applications
- Breaks down starch into sugars in baking, brewing, and syrup production.
Used across
Breaks down starch into sugars in baking, brewing, and syrup production. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Fungal Amylase is supplied at 10,000-150,000 SKB U/g. Tell us the activity you need within this range and we will confirm it on the technical data sheet and the certificate of analysis.
Yes. You can download the Fungal Amylase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Fungal Amylase is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
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