Yzym-FAA BEER

-- Series of Fungal alpha-Amylase Food Grade for Beer

Yzym-FAA BEER is a series of concentrated fungal alpha-amylase made from the strain of Aspergillus oryzal var through cultivation, submerged liquid fermentation and extraction. It can rapidly hydrolyze the α-1,4 glycosidic bonds of starch chain and generate high-level maltose, maltotriose, glucose and other oligosaccharide. It is widely used in production of high maltose syrup, baking, beer, fuel ethanol, distillery, and many other food industries.
Systematic name: EC. 3.2.1.1, 1, 4-alpha -D-Glucan glucanohydrolase;
EINECS No.: 232-565-6;
CAS No.: 9000-90-2.
Grade: Food grade for beer.
HS: 35079090.

Customized Enzyme Activity:

FUNCTION CONDITION:
Effective pH range 4.0-6.6, optimum 4.8-5.3;
Temperature range 45-65°C, optimum 45-55 °C;

UNIT DEFINITION:
1 unit of fungal alpha-amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg glucose at 40°C and pH5.0 in 30 minutes.

APPLICATION FIELD & EFFICACY:
In the beer industry, it can increase the fermentation degree, improve the residual sugar level and avoid cold muddy (chill haze) in saccharification and fermentation stage.

PACKAGING & DELIVERY:
1. For powder: 20/25kg/bag or drum;
2. For liquid: 25/30/drum; 1,000kg/drum; or 1,125kg/drum.
Customized packing is available upon request.

STORAGE:
Store in the dry, ventilation and shaded place, avoid high temperature and humidity.

EXPIRATION:
Stable for 12 months, in original unopened package, under ordinary temperature.

SAFETY:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.