Amylase for food enzyme Sunson SBE-03FA

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Sunson Industry Group Co., Ltd. is a recognized leader, engaged in exploring, researching, manufacturing and marketing the enzyme industry in China and in the world.
In 1996, Sunson started enzyme business in China. After a decade with our full efforts, Sunson has grown to be a group enterprise with 2 R&D centers, 4 manufacturing bases, over 30 branches and subsidiary companies, and more than 5...

Product description

SBE - 03fa is a fungal amylase used in flour and baking industry. It is fermented by Aspergillus Oryzae which can damage starch particles for short chain molecules in order to have starch dextrinization and saccharification. It contains no other enzymes activities.
The product is produced according to the food grade enzyme standard issued by FDA, FAO, WHO and UECFA, which is in accordance with the FCC. It can be used to produce flour improvement and tailored flour. It also can be directly used in powder of termination for improving processing quality of steamed bun and bread.

Technical Details

Appearance: Powder with good fluidity
Colour: Off-white color
Odour: Normal microbian fermentation odour
pH: 4.0-6.0
Activity Temperature: 40-60℃,
Enzymatic Activity: ≥100,000 u/g (or 120.000 SKB)

1 unit of amylase equals to the amount of enzyme which hydrolyzes soluble starch to get 10mg reducing sugar (in glucose) at 40℃ and pH5.0 in 30min.


1.Speed up fermentation and shorten the time;
2.Improve organizational structure of steamed bun and bread, increasing the internal organization of softness and volume;
3.Improve crust color, improving comprehensive quality of bread;

Should be stored in a cool, dry place, aeration, avoiding high temperature.

12 months at 25℃, 24 months at 5℃-15℃ activity remain ≥90%; Increase dosage after shelf life.

1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;
2. Keep the package hermetic if the product is not completely used.

0.2-0.4g/100kgs of flour (2-4ppm). The optimum dosage depends on the quality of flour and finally determined by baking or steaming test. It is better to begin test from the smallest quantity.

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.


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