Product Name
Glucoamylase
Origin
Aspergillus niger, not pathogenic, not genetically modified (approved
for food according to AMFEP)
Description
Standardized fungal Glucoamylase for cleaving starch into glucose units. Glucoamylase AN can be used as a sugar substitute. For example, about 50% of sucrose can be substituted by 250 mL of Glucoamylase AN per 100 kg of flour.
Applications
Complete saccharification of all kinds of starches in the food industry.
Standardization of wheat flour to improve the quality of taste and even browning.
Storage
Stored below 20°C, do not freeze.
Stabilizer
KCl, CaCl2, preservative (Sodium benzoate and sorbic acid)
Purity
Glucoamylase AN matches the requirements of the AMFEP
(Association of Microbial Food Enzyme Producers)
Parameters of Reaction
pH: optimum 3.8-4.2, active within pH 2.0-7.0.
Temperature: optimum: 65°C, active within 20-80°C.
Literature
12 months under said conditions
Activity
Fungal-Glucoamylase: 1 200 Units/mL
Fungal-α-Amylase: 500 SKB/mL
Form of Delivery
Brown liquid with typical odour
Datasheet 
