Amylase

Amylase (CAS 9000-92-4) is an enzyme that catalyzes the breakdown of starch into fermentable sugars and dextrins. Known commercially as Diastase or Maltin, it is sourced from fungal, bacterial, and malt-derived origins to suit different processing conditions.

Termozym designates thermostable variants engineered for high-temperature industrial processes. In food and beverage production, amylase is used in baking to improve dough extensibility and extend shelf life by converting starch into sugars.

These sugars support fermentation and browning during the baking process. Brewing and distilling operations rely on it to saccharify mash, converting grain starches into fermentable substrates ahead of yeast addition.

Textile desizing processes use amylase to remove starch-based sizing agents from woven fabrics without damaging fibers. This is a critical step before dyeing or finishing to ensure high-quality textile production.

In paper manufacturing, it controls starch viscosity for surface sizing, directly affecting coating consistency and paper strength. Amylase is supplied as a liquid concentrate or dry powder for various industrial needs.

Activity is expressed in units such as SKB, DU, or FAU depending on the grade and application. Food-grade and FCC-compliant specifications are standard for food and beverage use across the global market.

Technical-grade enzyme preparations are available for textile and paper applications. Thermostable variants with defined temperature and pH activity ranges are offered for high-temperature processing environments.