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Non - GMO Liquid Brewing Enzymes Glucoamylase High Conversion Food Grade

Categories Brewing Enzymes
Brand Name: Boli
Model Number: Glucoamylase FERZYME PG
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Place of Origin: Jiangsu, China
MOQ: 400kg
Price: Negotiable
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Delivery Time: 15-20 Days
Packaging Details: 25kg, 30kg plastic drums or 1125kg IBC totes
Grade: Food Grade
Form: Liquid Form
Application: Enzyme for Alcohol and Brewing
Enzyme: Glucoamylase
Advantages: Higher starch to glucose conversion rate
Sample: Free Sample Available
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Non - GMO Liquid Brewing Enzymes Glucoamylase High Conversion Food Grade

Glucoamylase FERZYME PG


Non-GMO Saccharification Enzyme for Alcohol & Brewing


Halal & Kosher Certified


■ Higher conversion rate from liquefied starch to glucose

■ Considerably improves raw material utilization

■ Faster fermentation efficacy

■Lower processing cost


DESCRIPTION:

  • FERZYME PG is liquid Glucoamylase produced from non-genetic modified strains of Aspergillus niger using submerged fermentation, extraction and refining techniques.
  • FERZYME PG can catalyze the release of glucose units from the non-reducing ends of soluble dextrins by hydrolyzing both linear (1,4-alpha-D) and branch (1,6-alpha-D) glucosidic linkages.
  • FERZYME PG is a food grade enzyme designed for saccharification in brewing industry such as potable alcohol production and production of highly attenuated low carbohydrate beers and improved attenuation.

PRODUCT SPECIFICATIONS:


Declared EnzymeGlucoamylase
Systematic NameEC 3.2.1.3, 1,4-alpha-D-Glucan glucanohydrolase
Glucoamylase Activity130,000U/ ml (minimum)
AppearanceLight to dark brown liquid
Product pH3.0 ~ 5.0
Specific gravity1.10 ~ 1.15 g/ml

EFFECT OF pH:

  • For maximum activity, the optimal pH for FERZYME PG is in the range of 4.0 to 4.5.

EFFECT OF TEMPERATURE:

  • The effective temperature for FERZYME PG ranges from 30 to 65°C. Its optimal temperature range for FERZYME PG is 30 to 60°C.

DOSAGE GUIDELINES:


IndustryTemperaturePHDosage (%)Time (minute)
Alcohol30~62°C4.0~4.50.065~0.085One-step fermentation
Beer58~62°C4.0~4.50.02~0.0660
Rice Wine28~32°C4.0~4.50.04~0.083 days
Soy Sauce58~62°C4.0~4.50.04~0.0630~60
Vinegar58~62°C4.0~4.50.06~0.0830~60

Note:

1. The above dosage is on dry solid base (DSB).
2. The exact dosage depends on the actual processing conditions

such as raw materials, temperature, reaction time, pH and the desired results of the individual plant.

To optimize the dosage, it is recommended to conduct a number of trials prior to routine use of this product.



Package:25kg, 30kg plastic drums or 1125kg IBC totes
Shelf-life and Storage:

Typical shelf-life is six months if it is stored below 25°C in its

original packaging, sealed and unopened, protected from the sunlight.


Its shelf-life will be eighteen-months if this product is being store properly at 0∼10°C.


Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement, thus should be avoided.

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