beta-Amylase: High activity beta-amylase for digesting starch.

Applications: include: Agriculture, Starch Processing, Food Processing, Brewing, Baking, Biofuels.

Properties: beta-Amylase offers significant benefits and versatile applications across the food and beverage industry due to its ability to efficiently hydrolyse starch into high-purity maltose. Its key advantages include improved sweetness, enhanced flavour development, and clean-label formulation since maltose provides a natural alternative to added sugars. In baking, beta-amylase supports better dough handling, improved crumb softness, and desirable browning through increased fermentable sugars. In brewing and distilling, it boosts fermentability, enhances attenuation, and contributes to a consistent, malt-forward flavour profile. The enzyme also plays a central role in producing maltose syrups and carbohydrate ingredients for confectionery and processed foods, where controlled starch conversion is essential. Additionally, beta-amylase improves extraction efficiency in cereal processing and supports smoother texture and flavor release in plant-based beverages. Overall, its stability, natural action, and high maltose yield make beta-amylase a valuable tool for creating high-quality, efficient, and consumer-friendly food products.

Reaction:

Starch + H₂O → Maltose, Maltotriose and Dextrins

• Activity: 700,000 U/mL* 
• Appearance: Brown liquid
• Bulk density: 1.2 g / mL
• Certification: Food grade, ISO 22000
• Temperature range: 15–65°C
• pH range: 3.5–6.0
• Storage & Shelf Life: 12 months, store dark between 5–25°C

* where 1 U/mL is defined as the amount of enzyme in 1 mL enzyme solution to liquefy 1.1 % soluble starch / hour at pH 5.5 & 60°C.