Funga Amyl is a purified fungal alpha amylase preparation produced from a selected strain of Asperigillus Oryzae.  The enzyme hydrolyzes 1,4 alpha glucosidic linkages inm amylose & amylopectin.  Gelatinized starch is broken down to dextrins and olgisacharides and prolonged reaction results in the formation of maltotriose & large amounts of maltose.

Specification :-

Appearance        : White to light brown fan powder
Form                   : Fine dry powder
Odour                 : Free of Offensive odour
Solubility             : Soluble in Water
Optimum PH      : 5.0 (pH varies with temp. time, moisture livel & substrate concentration.)
PH stability         : 4.5to 7.0
Inactivation        : up to 80deg. C for 30 mints & 85deg.  C for 5mints.
Dosage              : 0.01% to 0.03%
Activity               : 40,000/u/gm

Application

(A) Starch Industries

High Maltose Syrup  : Hard Candy, frozen deserts, baking industries.
High Conversion Syrup : S oft candy, soft drink, Canning Industries.
                            
(B) Backing Industries :

Premixing for increasing fermentable sugar, supplementation of Alpha Amylase in flour.
     
(C) Brewing Industries :

During fermentation fermentability will be increased to 80-85%.
                
(D) Alcohol Industries  :

For the dissilling industries added with Gluco amylase for increase the initial fermentation rate.