Starch degradation in fruit and cereal products
For degradation of starch and dextrins in a temperature range of 12 °C to 65 °C.
At a glance:
||Liquid highly concentrated amylase enzyme preparation
|Range of use
||All products of fruit or cereal origin
||Degradation of starch and dextrins
- Combines rapid release of sugars and reliable dextrination even in highly acidic fruit juices
- Supports the physical solubilization of crystalline starch as a prerequisite for its degradation
- Removed reliably by classical fining or appropriate filtration
||Enzyme dosages depend on raw material, ripeness, temperature and exposure time. The necessary dosage should be determined by dosage variations with the aid of the iodine test.
Check data sheet for detailed information.
Enerzym® Alpha Technical Data Sheet
Enerzym® Alpha Specification
Enerzym® Alpha Safety Data Sheet