Food Grade Liquid Glucoamylase Enzyme 130000U / Ml For Soy Sauce Vinegar

Food Grade Liquid Glucoamylase Enzyme 130000U / Ml For Soy Sauce Vinegar

Product Details:

Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Glucoamylase FERZYME PG

Payment & Shipping Terms:

Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg, 30kg plastic drums or 1125kg IBC totes
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
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Detail Information

RProduct Name: FERZYME PG Grade: Food Grade
NON-GMO: Produced From NON-GMO Strain Aspergillus Niger Enzyme: Glucoamylase
Systematic Name: EC, 1,4-alpha-D-Glucan Glucanohydrolase Glucoamylase Activity: 130,000U/ Ml (minimum)
Apperarance: Light To Dark Brown Liquid
High Light:

Liquid Glucoamylase Food Grade


Glucoamylase Enzyme 130000U / ml


Soy Sauce Vinegar Glucoamylase

Product Description

Food Grade Liquid Glucoamylase Enzyme For Soy Sauce Vinegar Saccharification

Glucoamylase FERZYME PG is a food-grade glucoamylase produced from non-genetically modified strains of Aspergillus niger through submerged fermentation, extraction and refining processes. It can the release of glucose from the non-reducing ends of soluble dextrins by hydrolyzing α-1,4 glucoside linkages and slowly hydrolyzing α-1,6 glucoside linkages.
With its robust glucoamylase activity, FERZYME PG is specially designed for the saccharification in brewing industry such as production of potable alcohol and highly attenuated low carbohydrate beers and improved attenuation.



Declared Enzyme Glucoamylase
Systematic Name EC, 1,4-alpha-D-Glucan glucanohydrolase
Activity 130,000U/ ml (minimum)
Appearance Light to dark brown liquid
Product pH 3.0 to 5.0
Specific Gravity 1.10 to 1.15 g/ml


FERZYME PG can work at pH from 3.5 to 4.5, with its optimal pH from 4.0 to 4.2

FERZYME PG can work at temperatures from 30 to 65°C (86 to 149°F). For maximum activity, its
optimum temperature is 58 to 60°C (137 to 140°F).

Use of FERZYME PG greatly benefits the brewing processing in the following aspects:

Industry Temperature pH Dosage (%) Time
Rice Wine 28∼32 °C (82∼90 °F) 4.0∼4.5 0.06∼0.08 3 days
Soy Sauce 58∼62 °C (136∼143 °F) 4.0∼4.5 0.04∼0.06 0.5∼1 hour
Vinegar 58∼62 °C (136∼143 °F) 4.0∼4.5 0.06∼0.08 0.5∼1 hour

1. Great conversion rate from liquefied starch to glucose
2. Considerably improves raw material utilization
3. Faster fermentation efficacy
4. Lower processing cost



The exact dosage rate depends on the actual processing conditions such as raw materials, temperature, reaction time, pH and the desired results of the individual plant.

To optimize the dosage, it is recommended to conduct a number of trials prior to routine use of this product.

Sample for testing is available.


This enzyme has been formulated for optimal stability. Typical shelf-life is six months if it is stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months if this product is stored properly at 0∼10°C (32 to 50°F). Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, therefore should be avoided.


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


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