Amylase FA 2300L is a fungal alpha-amylase from a selected strain of Aspergillus oryzae. The enzyme hydrolyses 1,4 α-linkages in amylose and amylopectin to produce dextrins. The product does not contain any proteolytic activity which can result in undesirable gluten modification in baking.
Appearance – brown liquid, standardized with glycerol and potassium sorbate. Enzyme activity 2300 FAU u/g
Amylase FA 2300L is supplied in 25Kg jerry cans
When stored at temperature below 20 °C and in a dry place, Amylase FA 2300L shows no significant loss in activity over a period of two years
Amylase FA 2300L confirms to all relevant International standards including FAO, WHO, JECFA and FCC specifications
Open in a well-ventilated environment. In case of contact with skin/eyes, promptly rinse with water for at least 15 minutes. Clean any spillages with low-pressure water hoses, avoiding the formation of aerosols. For more detailed information, please refer to the Material Safety Data Sheet for this product.
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