GA-6000FG – GLUCOAMYLASE FOR BAKERY, ALCOHOL & BEER FERMENTATION

Glucoamylase GA-6000FG is a powdered enzyme product for food use made from the microorganism strain Aspergillus niger using submerged fermentation, extraction and purification techniques.

GA-6000FG has a high conversion rate from starch substrate to fermentable sugar. It can hydrolyze the α-D-1,4 glucosidic bond from the non-reducing end of starch. It can also slowly hydrolyze the α-D-1,6 glucoside branched bond of starch and cleave the α-1,3 bond to release glucose.

PRODUCT FEATURES

• Enzyme Ingredients: Glucoamylase
• System name: EC3.2.1.3, 1,4-alpha-D-glucan glucohydrolase
• Active potency: ≥ 600,000 U/gr
• Sensory description: powder, light yellow color
• Humidity: < 8%

Color may vary from batch to batch. Color intensity does not affect enzyme activity.

EFFECTS OF PH AND TEMPERATURE

• GA-6000FG operates at a pH of 3.0-5.0, with an optimal pH of 3.5 - 4.5
• GA-6000FG can operate at temperatures of 30-65°C, with an optimal temperature range of 58-62°C.

INSTRUCTIONS FOR USE

GA-6000FG is used to saccharify starch from various raw materials such as corn, milo, barley, wheat, rice, potatoes and tapioca.

GA-6000FG offers the following benefits for baking production:

• Increase glucose content, thereby providing enough nutrients for yeast fermentation;
• Beneficial for the Maillard reaction, improving the color of the crust and the taste of the bread
• Enhance fermentation ability, increase loaf volume after baking.
• Can be used in frozen dough and promotes yeast fermentation.

GA-6000FG is designed to ensure the following benefits in wine production and beer fermentation:

• Increase fermentation speed
• Increase wine production
• Effectively decomposes starch/dextrin
• Little starch remains after distillation
• Improved performance in the pre-saccharification process

RECOMMENDED USE DOSAGE

In baking production: The recommended dosage is 2∼4.5g/100kg of flour.

In wine distillation and beer production: Dosage is from 0.25 to 0.3kg/Ton of raw materials. The actual enzyme dosage depends on the nature of the raw material, temperature, reaction time and pH of the saccharification/fermentation process.

PACKAGING & STORAGE

Standard packaging is 20kg carton or 20kg paper bag with PE layer inside. Customized packaging is available upon request.

The normal shelf life is 24 months at 0∼25°C in the original packaging, sealed and unopened, away from direct sunlight. Its shelf life will be extended if properly stored at 0∼10°C.

Store in a cool, dry place. Storage under adverse conditions such as humidity and high temperatures may result in higher dosage requirements.