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Why choose fungal amylase?

2025-10-30

Safe microbial fermentation (short cycle/low cost);
No animal origin/sensitization risk, compliant with Halal/Jewish certification

Functionally specific hydrolysis of alpha-1,4 bonds, synergistic enhancement with other enzymes; Adapt to acidic/medium/weak alkaline environments

Core advantages of Baixinwei fungal amylase:

Mild and precise action, avoiding food stickiness caused by excessive hydrolysis (compared to bacterial amylase, it has lower heat resistance, rapidly inactivates at 70 ℃, and precisely controls the degree of gelatinization)

Natural, safe, residue free, and free of allergenic proteins (such as potential allergens from bacteria), meeting the requirements for vegetarian, halal, kosher, and clean labeling

Outstanding acid resistance (pH 4.0-7.0 adjustable), synergistic enhancement (in combination with glucose amylase/protease, covering multiple fields such as baking, brewing, starch sugar, etc.)

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Why choose fungal amylase?

Enzyme für Lebensmittel

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