Purity ≥98%: Food Grade Beta-Amylase (Solid) with purity ≥98% is used in maltose syrup production, where high purity ensures maximal starch conversion efficiency.

Optimum pH 5.4–5.8: Food Grade Beta-Amylase (Solid) with optimum pH 5.4–5.8 is used in bread making, where optimal pH range improves dough fermentation and crumb texture.

Activity ≥1,500 U/g: Food Grade Beta-Amylase (Solid) with activity ≥1,500 U/g is used in brewing, where high enzymatic activity accelerates saccharification and increases fermentable sugar yield.

Moisture ≤8%: Food Grade Beta-Amylase (Solid) with moisture ≤8% is used in confectionery processing, where low moisture content enhances storage stability and shelf life.

Particle Size <80 mesh: Food Grade Beta-Amylase (Solid) with particle size <80 mesh is used in instant dry mix formulations, where uniform particle size ensures homogeneous blending and quick dissolution.

Thermal Stability up to 60°C: Food Grade Beta-Amylase (Solid) with thermal stability up to 60°C is used in breakfast cereal manufacturing, where stability at elevated temperatures maintains enzyme activity during processing.

Lead Content ≤0.5 mg/kg: Food Grade Beta-Amylase (Solid) with lead content ≤0.5 mg/kg is used in baby food production, where low heavy metal content guarantees product safety and regulatory compliance.

Ash Content ≤5%: Food Grade Beta-Amylase (Solid) with ash content ≤5% is used in noodle production, where minimal inorganic residue prevents off-flavors and preserves product quality.