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Food Grade Glucoamylase 300000 U / g Baking Enzyme

Basic Information
Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Glucoamylase PUREMEI GDS
Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg kraft paper bags or cardboard drums
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Detail Information
Application: Glucoamylase For Baking Activity: 300,000U/g
Place Of Origin: Jiangsu, China (Mainland) Certified: Both Halal And Kosher Certified
Appearance: Light To Dark Brown Powder Grade: Food Grade
High Light:

bacterial alpha amylase

,

glucose oxidase


Product Description

 

 Glucoamylase PUREMEI GDS

 

NON-GMO Enzyme for Baking

 

Food Grade Enzyme with Halal and Kosher Certified

 

 

An ideal Glucoamylase for bakery, increases glucose content in flours, offers sufficient nutrients for yeast fermentation, increase loaf volume, conducive to Maillard reaction.

 

DESCRIPTION

Glucoamylase PUREMEI GDS is made from Non-GMO strains of Aspergillus niger using submerged fermentation, extraction and refining techniques. PUREMEI GDS has a high conversion rate from starchy substrates into fermentable sugars. PUREMEI GDS can hydrolyze α-D-1, 4 glucosidic bonds from the non-reducing end of starch one after. It can also hydrolyze the α-D-1, 6 glucoside branch bonds of starch and cleaves the α-1, 3 bonds to release glucose.

 

  Declared Enzyme:   Glucoamylase
  Systematic Name:   EC 3.2.1.3, 1,4-alpha-D-glucan glucohydrolase
  Activity:   300,000 U/g (minimum)
  Physical Form:   Powder
  Colour:   Pale brown
  Odor:

  Slight fermentation odor

  Moisture:   8% (Maximum)

 

APPLICATION BENEFITS:

 

Use of PUREMEI GDS gives the following benefits for baking :

  • Non-genetic modified strains to ensure safety
  • Increases glucose content in flours, offers sufficient nutrients for yeast fermentation
  • Enhances dough fermentation and its ability of biogas production, hence enlarges loaf volume
  • Conducive to Maillard reaction, thus improves the skin color and flavors of bread
  • Can be used in frozen dough and enable yeasts to work fast in frozen dough

 

EFFECT OF PH

The optimal pH for PUREMEI GDS is 4.0 t o 4.5. See Figure 1.

Figure 1: EFFECT OF PH ON ACTIVITY

Food Grade Glucoamylase 300000 U / g Baking Enzyme 0

 

EFFECT OF TEMPERATURE

The effective temperature range for PUREMEI GDS is 30 to 65°C. The optimal temperature range is 55 to 60°C. See Figure 2.

 

Figure 2: EFFECT OF TEMP ON ACTIVITY

Food Grade Glucoamylase 300000 U / g Baking Enzyme 1

 

 

PACKAGING

PUREMEI GDS is packaged in 25kg cardboard drums with food grade plastic bags inside or 25kg water-proof kraft paper bags. Customized packaging is available upon request.

 

SHELF-LIFE AND STORAGE 

PUREMEI GDS has been formulated for optimal stability. Its typical shelf-life is six months if it is stored below 25°Cin its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life is eighteen months if it is stored properly at 0∼10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, thus should be avoided.

 

SAFE HANDLING

Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.

Contact Details
Edna