Products in Functional Additives: Alpha-Amylase

Pharm-Rx Fungal Alpha-Amylase is an enzyme derived from fungi that functions as an alpha-amylase.

Pure fungal Alpha-amylase for starch decomposition, with excellent activity also at low pH. The Alpha-amylase splits unbranched sections of the starch molecule into smaller components. It only acts on dissolved substrate, i. e. Swollen, damaged starch in the dough or slurry, or on starch that has been thermally modified (pre-gelatinized).

Phospholipid activated bacterial protease. The enzyme reduces the protein strength, thus decreasing dough viscosity and resistance to stretching. Relaxation times can be shortened or omitted without risking deformation by shrinkage.

Flour treatment agent based on baking enzymes

Sternzym Fresh 110 is a Baking enzyme

Ailazyme® AL-neo is obtained from Aspergillus Oryzae and is an endo amylase. It can hydrolyze gelatinized starch, amylose and 1,4-α-D-glucanohydrolase in the branched chain starch, producing many maltose and little Maltotriose, Glucose and other oligosaccharides. The enzyme is a 1,4-α-D-glucanohydrolase.

Ailazyme® BA-Neo is a highly thermostable and pH tolerant alpha-amylase (3.2.1.1) derived from a genetically modified microorganism strain. This enzyme is an endo-amylase that randomly hydrolyzes the 1,4-glucosidic linkages in starch during liquefaction. It is temperature and pH stable and can be used at a wide range of temperatures and pH values. At elevated temperatures, it rapidly reduces the viscosity of the slurry, releasing soluble dextrin as well as trace amounts of maltose and glucose.

Ailazyme® ALF is fermentation-produced enzyme obtained from Aspergillus oryzae for starch processing such as in beer making. The product can both dextrin and saccharify starch. Ailazyme® ALF contains a fungal-α-amylase and the systematic name is 1,4-α-D-glucano-hydrolase. The enzyme in Ailazyme® ALF hydrolyzes the 1,4-α-glyosidic linkages in starch and the product has been specially developed to improve fermentation yields in alcohol or beer production.

CTE Global AMYL-XT solubilize more starch and optimize yield with our latest line of alpha amylases with enhanced thermo-stability. The key enzyme activity in AMYL-XT is provided by a thermostable endo-amylase that hydrolyzes (1, 4)-alpha-D-glucosidic linkages in starch polysaccharides. Highly effective at operating temperatures even up to 200°F, AMYL XT expands the possibilities of process optimization to reach your production goals.

CTE Global AMYL-XTP+ is Alpha Amylase with enhanced thermo-stability and Thermostable Protease for breaking down starch in slurry and liquefaction. AMYL-XTP+ solubilize more starch and optimize yield with our latest line of alpha amylases with enhanced thermo-stability. The key enzyme activity in AMYL-XTP+ is provided by a thermostable endo-amylase that hydrolyzes (1, 4)-alpha D-glucosidic linkages in starch polysaccharides. Highly effective at operating temperatures even up to 200°F, AMYL-XTP+ expands the possibilities of process optimization to reach your production goals. This activity is supplemented with a thermostable protease to deliver potentially increased corn oil, reduced nitrogen inputs, and robust fermentations. Additional benefits are possible when used in combination with FP Elite protease.

Enzymology Research Center Amylase Fungal (Aspergillus oryzae) is a highly active fungal alpha amylase preparation derived from a selected Non-GMO strain of Aspergillus oryzae.

Amflex® is a tablet containing a fungal alpha-amylase in a convenient to use tablet form.

Alphamalt V is an enzyme with mono-specifity which contains fungal alpha-amylases as the active component.

CTE Global AMYL-LTP+ is the thermostable protease for breaking down starch during slurry and liquefaction. In the AMYL-LTP+ the key enzyme activity is provided by endo-amylase that hydrolyzes (1, 4)-alpha-D-glucosidic linkages in starch polysaccharides. This activity is supplemented with a thermostable protease to deliver potentially increased corn oil, reduced nitrogen inputs, and robust fermentations when used with AP-1+ protease.

Advanced Enzyme Technologies Bacterial Alpha Amylase offers bespoke blends for better lactose tolerance, gluten tolerance, and digestion. It also contains a variety of nutritious blends and combinations.

CTE Global AMYL-LP Strong is a concentrated formulation of alpha-amylase to effectively break down starch in slurry and liquefaction. The key enzyme activity is provided by endo-amylase that hydrolyzes (1, 4)-alpha-D-glucosidic linkages in starch polysaccharides. Effective activity at lower pH ranges allows for more flexible front-end operations while maintaining excellent starch conversion.

CBS Customized Brewing Solutions Liquamyl B is a liquefying a-amylase working at 65-75°C. This liquefying a-amylase is ideal to liquefy the granules of starch (from rice, maïs, barley, wheat) during mashing giving higher wort filtration yields, higher extract yields and brighter worts. The starch liquefied by Liquamyl-B is ideally prepared to produce high levels of maltose when saccharified with malt, Maltosylase or Sorgamyl for sorghum starch.

CBS Customized Brewing Solutions Liquamyl T is a thermostable liquefying a-amylase working at high temperatures (90-100°C). The thermostable liquefying a-amylase is ideal to liquefy the small granules of starch (from rice, maïs, barley, wheat) during the boiling of maisches as well as during the boiling of the whole mash giving higher wort filtration yields, higher extract yields and brighter worts The starch liquefied by Liquamyl T is ideally prepared to produce high levels of maltose when saccharified with malt, Maltosylase or Sorgamyl for sorghum starch.

Amylase Bacterial (Bacillus amyloliquefaciens) Is a highly active bacterial alpha amylase preparation derived from a selected Non-GMO strain of Bacillus amyloliquefaciens. The enzyme randomly hydrolyzes the alpha-D-1,4 glycosidic linkages of starch.

CTE Global XT-SR is an endo-amylase that hydrolyzes (1,4)- alpha-D-glucosidic linkages in starch polysaccharides. This alpha amylase converts undigested starch into dextrins that can be hydrolyzed by the GA to produce glucose for improved fermentation.

Trizyme® FA1000 is an alpha amylase enzyme.

Alphamalt A is an enzyme with mono-specifity, which contains fungal alpha-amylases as the active component.

CTE Global SZM XT-20+ is a purified native fungal α-amylase that breaks down amylose and amylopectin of starch to shorter chain dextrins and maltose. Its application decreases mash viscosity thereby increasing the efficiency of hydrolysis by glucoamylase.

Multazyme moelleux is extremely useful for sandwich bread and brioches. Improves the crumbs' quality and extends their shelf life.

ENZECO® Fungal Alpha Amylase is a food grade fungal alpha-amylase enzyme produced from Aspergillus oryzae that breaks down gelatinized starch to dextrins and maltose. Prolonged action results in the formation of large amounts of maltose. Fungal Amylase is not as heat stable as Bacterial Amylase, but can still be used for shelf life extension at higher dosages.