Amylax™ MA

Maltogenic amylase

Model NO.: 1101
  • Introduction
  • Features
  • Applications
  • Regulations

Breads, rolls, buns and similar products have a typical short shelf life. The first signs of freshness loss are crumb firming and a reduction in springiness. How to hold on to breads fresh for a few days longer is becoming the most challenges to many industrial bread manufacturers. Amylax™ MA will enable bread improver companies to provide their customers with an unsurpassed quality in terms of softness, freshness and tenderness.

Amylax™ MA is the next generation maltogenic amylase preparation. It works by breaking down flour starch in a highly effective enzymatic reaction, providing crumb softness over a longer period of time, improved elasticity and freshness, and an extra tender crumb texture compared to previously available maltogenic amylase products in the market.

Description

AmylaxTM MA is Maltogenic alpha-amylase enzyme preparation derived from Bacillus subtilis, effectively prepared for improving taste and providing longer-lasting freshness in baking products.

Key benefits

 Long-lasting crumb softness and freshness

Shelf life extension

No impact in flavour and taste

Clean label

Composition

Maltogenase unit MANU                   

     ≥10,000

Heavy metals

Heavy metal (Pb) (mg/kg)

<10

Microbiological specification

Total viable count (/g)                    

≤50,000

Coliforms bacteria (/g)                                 

<30

Enteropathogenic e.coli (/25g) 

Not detected

Salmonella in (/25g)   

           Not detected

Physical/Chemical specifications

Appearance

     Yellowish brown powder

Packaging

AmylaxTM MA is available in 500g/bottle or 20kg/bag

Storage conditions

24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products.

GMO-status

According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.

Allergens

Components

Y/N

 Peanut or its derivatives

N

 Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

 Sesame or its derivatives

N

 Eggs or its derivatives

N

 Fish or its derivatives

N

 Crustaceans and shellfish or their derivative

N

 Soy or its derivatives

N

 Wheat, triticale or their derivatives

N

 Mustard or its derivatives

N

 Milk or its derivatives (e.g. Lactose)

N

 Sulphites

 N

Applications

Food categories

Diagnosis

Dosage

Amylax™ MA

Bakery

Bread

Anti-Staling

15mg/kg

APPLICATION AREAS

Select typical case studies

In EU, Malthogenic amylase was approved for use in production of bakery products and other cereal based products (e.g. pasta, noodles, snacks) ; and in USA, Maltogenic amylase was approved as an enzyme in bread and other baked goods to delay the staling process.

PRODUCT RANGE
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Koatilm™ Fresh-keeping coating
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