• Food Grade Brewing Enzymes Thermostable Alpha Amylase  20000 U / ml For Beer
Food Grade Brewing Enzymes Thermostable Alpha Amylase  20000 U / ml For Beer

Food Grade Brewing Enzymes Thermostable Alpha Amylase 20000 U / ml For Beer

Product Details:

Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Thermostable Alpha-Amylase HT-200

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

Grade: Food Grade Strain: Bacillus Licheniformis
Application: Alcohol, Beer, Brewing, Enzyme: Alpha-Amylase
Activity: 20,000 U/ml (minimum) Appearance: Light To Dark Brown Liquid
High Light:

beta glucanase brewing


alpha and beta amylase brewing

Product Description


Food Grade Enzyme Manufacturer


Thermostable Alpha-Amylase HT-200 for Brewing


Declared Enzyme Alpha-Amylase
Systematic Name EC, 1,4-α-D-glucan glucanohydrolase
Activity 20,000U/ml (minimum)
Appearance Light to dark brown liquid
Product pH 5.0 to 7.0
Specific gravity 1.10~1.25 g/ml


Thermostable Alpha-Amylase HT-200 is derived from strain of Bacillus licheniformis utilizing a deep fermentation and refining extraction process. It is an endoamylase that can rapidly decrease the viscosity of gelatinous starch solutions by randomly hydrolyzing starch, glycogen and its degradation products within the α-1, 4 glucosidic bonds to produce soluble dextrins and oligosaccharides.


As a very robust alpha-amylase with a broad pH range, HT-200 is applicable to the production of alcohol, beer, brewing industry.




HT-200 has been designed with the following advantages:

  • Superior stability with low pH
  • Effective liquefaction of various starch materials including tapioca, corn, wheat, rice, etc.
  • No need to add calcium ion under majority processing conditions



HT-200 is active with pH range 5.0~7.0, the optimal pH is 5.5~6.2 (See Figure 1)

.Food Grade Brewing Enzymes Thermostable Alpha Amylase  20000 U / ml For Beer 0



For interval liquefaction, the optimum temperature for HT-200 is above 90°C ( 194℉). It liquefies starch substrates promptly at 95 to 97°C (203 to207℉) and maintains highly active at 100°C(212℉). For consecutive liquefaction, HT-200 demonstrates exceptional thermal stability at a temperature range from 105 to 110°C(221 to230℉), maintains its stability for 5 to 7 minutes and keeps on liquefying efficiently (See Figure 2).


Food Grade Brewing Enzymes Thermostable Alpha Amylase  20000 U / ml For Beer 1



For industrial application of one-time spray liquefaction, first prepare 30~35% w/w starch slurry, adjust pH 5.5 to 6.5, then add this product at a dosage rate of 0.4 to 1.2 kg/TDS. Liquefy at 105 to 110°C (221 to230℉) for 5 to 7 minutes, flash cooling down to around 97°C(207℉), keep on liquefying at a temperature above 95°C for 90 to 120 minutes so as to reach required DE value.


Exact dosage of HT-200 depends on the starch substrate, liquefaction equipment, processing condition and other factors. To optimize the dosage, it is recommended to conduct a number of liquefaction trials prior to routine use of this product.



HT-200 is packaged in 25kg, 30kg food-grade HDPE plastic drums or 1125 kg IBC totes. Customized packaging is available upon request.



This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C(77℉) in 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(32~50℉).

Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, thus should be avoided.



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

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