A heat-stable, liquid alpha-amylase enzyme used in the starch industry to continuously dextrinize gelatinized, wet-milled corn and wheat starch for the production of low-dextrose (DE 7-15) starch syrups.

Liquid & Powder. A bacterial alpha-amylase enzyme used in the starch industry to continuously dextrinize gelatinized starch for the production of low-dextrose (DE 7-15) starch syrups under medium to high-temperature conditions.

Liquid & Powder. Amylase use for low-temperature conditions for conversion of starch to dextrins and maltose.