+86 188 6629 8185
+86 188 6629 8185
603739.SH
Vland Fungal Alpha Amylase is produced through advanced submerged fermentation technology and designed specifically for industrial wholesale demand. It supports efficient starch hydrolysis, improves process stability, and reduces production costs in large-scale food manufacturing systems.
Usage & Dosage
1. For maltose syrup processing, fungal alpha-amylase, a type of food enzymes, is mainly used in the production of syrup of maltose content＜54%. The dosage is 0.02-0.07 kg/t dry basis at pH 4.8-6.0 and 58-60℃ for 6-30 hours.
2. In the beer industry, fungal alpha-amylase can increase the fermentation degree and the level of residual sugar and avoid cold muddy (chill haze) in saccharification and fermentation stages. 0.1-0.3 kg/t dry basis in saccharification stage can increase fermentation degree, 0.002-0.004 kg/t dry basis can avoid cold muddy (chill haze), and 0.02-0.1 g/t dry basis can improve the level of residual sugar.
3. For bread and steamed bun making, the action of fungal alpha-amylase can release fermentable sugars for baker's yeasts, increase the gas holding capacity of the dough and finally help secure higher volumes and better crumb structure of the bread. 0.002-0.01 kg/t flour (based on 100,000 U/g) is recommended. Best effects can be achieved when amylase is used in combination with xylanase.
Packaging
Packaging
Packaged in woven bags, 25 kg/bag; or packaged according to customer requests.
Storage
Store in cool, dry and shady conditions with the bag sealed when the product is not in use.
Shelf Life
Minimum 12 months from the production date in original packages at 25℃.
Precaution
Although KDN Fungal Amylase is non-toxic and biodegradable, unnecessary contact with the product shall be avoided. Long-term exposure to this product shall be forbidden for those who are particularly sensitive to it. Wash hands thoroughly with soap and warm water after handling. Keep out of reach of children.
Bulk buyers and industrial processors often face:
Unstable starch liquefaction efficiency affecting downstream processes
Inconsistent enzyme activity between batches
High production cost due to inefficient hydrolysis
Limited flexibility in different pH and temperature conditions
Supply instability for large-volume production lines
These issues directly impact productivity, cost control, and final product consistency.
Rapidly breaks down starch into dextrins, improving liquefaction efficiency in syrup, brewing, and baking processes.
Maintains consistent activity across a wide range of pH and temperature conditions suitable for food processing environments.
Enhances fermentable sugar availability, supporting better fermentation performance in brewing and bio-processing industries.
Optimized enzyme activity helps reduce overall enzyme dosage while maintaining high processing efficiency.
Produced via controlled submerged fermentation technology
Stable enzyme activity suitable for continuous industrial production
Effective under broad processing conditions
Compatible with other industrial enzymes for optimized formulations
Suitable for high-volume bulk applications
Starch liquefaction and syrup production
Brewing industry (beer fermentation improvement)
Baking industry (dough processing support)
High maltose syrup and glucose production
Industrial food processing systems
Produced under strict fermentation control to ensure batch-to-batch consistency suitable for industrial buyers.
Designed to support long-term wholesale contracts and large-volume enzyme procurement.
Technical support available for dosage optimization and process integration across different industries.
Enzyme activity and formulation can be adjusted based on specific industrial requirements.
If you are sourcing a stable and efficient enzyme solution for large-scale starch processing or food manufacturing, Vland Fungal Alpha Amylase provides a reliable wholesale supply option.
Contact us for bulk pricing, technical consultation, or customized enzyme solutions tailored to your production line.
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