Description

High-activity glucoamylase food enzyme (≥100,000 U/g) that converts starch into glucose. Perfect for bread, beer, and fermentation. Boosts yield & quality.

FAQ Section

Q1: Why should food manufacturers choose glucoamylase as a food enzyme?
Glucoamylase is a versatile food enzyme that unlocks glucose from starch, improving fermentation, sweetness, and efficiency. It helps bakeries, breweries, and food processors enhance product quality while reducing production costs.

Q2: How does glucoamylase improve bread and bakery products?
In baking, glucoamylase provides yeast with an extra source of glucose, boosting fermentation. This results in softer bread with better rise, improved texture, and longer-lasting freshness—qualities that customers immediately notice.

Q3: What are the benefits of glucoamylase in brewing and alcohol production?
For brewers, glucoamylase ensures maximum starch-to-sugar conversion, delivering higher extract yield and faster fermentation. The outcome is clearer, more stable beer and alcohol products with consistent flavor and premium appearance.

Q4: Is glucoamylase easy and cost-effective to use?
Yes. With a dosage of 0.4–1 kg per ton, this enzyme delivers powerful results with minimal input. Its liquid form ensures easy handling and smooth integration into any production process.

Q5: What sets your glucoamylase apart from other food enzymes?
Our glucoamylase combines ≥100,000 U/g enzyme activity with reliable stability across pH 3.0–5.0 and 30–65℃. Backed by expert technical support, it gives food manufacturers confidence in performance, efficiency, and quality.

Q6: How should glucoamylase be stored for best results?
This brown liquid enzyme maintains maximum activity when stored in a cool, dry, well-ventilated place away from light. With proper storage, shelf life extends to 12 months.