Purity 99%: Food-Grade Fungi Alpha-Amylase (Liquid) with 99% purity is used in bread manufacturing, where it enhances starch hydrolysis and improves loaf volume.

Optimal pH 5.5: Food-Grade Fungi Alpha-Amylase (Liquid) at optimal pH 5.5 is used in brewing processes, where it increases mash liquefaction and raises fermentable sugar yield.

Activity 15,000 U/mL: Food-Grade Fungi Alpha-Amylase (Liquid) with an activity of 15,000 U/mL is used in starch syrup production, where it accelerates dextrin breakdown and boosts syrup clarity.

Thermal Stability 65°C: Food-Grade Fungi Alpha-Amylase (Liquid) with thermal stability up to 65°C is used in ready-to-eat cereal manufacturing, where it maintains enzymatic activity during pasteurization for consistent viscosity control.

Low Viscosity Grade: Food-Grade Fungi Alpha-Amylase (Liquid) of low viscosity grade is used in instant noodle processing, where it enables uniform mixing and efficient starch gelatinization.

Salt Tolerance 2% NaCl: Food-Grade Fungi Alpha-Amylase (Liquid) with salt tolerance to 2% NaCl is used in soy sauce fermentation, where it sustains starch conversion in high-salt conditions, yielding higher amino acid content.

Residual Sugar <0.5%: Food-Grade Fungi Alpha-Amylase (Liquid) ensuring residual sugar levels below 0.5% is used in fruit juice clarification, where it prevents haze formation and increases final product transparency.

Heavy Metal Content <1 ppm: Food-Grade Fungi Alpha-Amylase (Liquid) with heavy metal content below 1 ppm is used in baby food processing, where it ensures food safety and regulatory compliance.

Shelf Life 12 Months: Food-Grade Fungi Alpha-Amylase (Liquid) with a shelf life of 12 months is used in bakery premix formulations, where it ensures stable enzymatic performance over extended storage.

Protein Content ≤0.2%: Food-Grade Fungi Alpha-Amylase (Liquid) with protein content not exceeding 0.2% is used in maltose production, where it minimizes allergen risk and supports clean-label requirements.