Safe microbial fermentation (short cycle/low cost);
No animal origin/sensitization risk, compliant with Halal/Jewish certification
Functionally specific hydrolysis of alpha-1,4 bonds, synergistic enhancement with other enzymes; Adapt to acidic/medium/weak alkaline environments
Core advantages of Baixinwei fungal amylase:
Mild and precise action, avoiding food stickiness caused by excessive hydrolysis (compared to bacterial amylase, it has lower heat resistance, rapidly inactivates at 70 ℃, and precisely controls the degree of gelatinization)
Natural, safe, residue free, and free of allergenic proteins (such as potential allergens from bacteria), meeting the requirements for vegetarian, halal, kosher, and clean labeling
Outstanding acid resistance (pH 4.0-7.0 adjustable), synergistic enhancement (in combination with glucose amylase/protease, covering multiple fields such as baking, brewing, starch sugar, etc.)
