Purity 98%: Maltose Amylase with purity 98% is used in high-glucose syrup production, where it ensures efficient starch hydrolysis and high yield conversion rates.

Optimal pH 5.5: Maltose Amylase at optimal pH 5.5 is used in brewery mash processes, where it maximizes fermentable sugar release for improved alcohol production.

Thermostable up to 65°C: Maltose Amylase thermostable up to 65°C is used in continuous baking operations, where it maintains enzymatic activity and consistent dough fermentation.

Activity 50,000 U/g: Maltose Amylase with activity 50,000 U/g is used in confectionery manufacturing, where it facilitates rapid starch breakdown for smoother product texture.

Particle Size <100 µm: Maltose Amylase with particle size less than 100 µm is used in instant beverage powder formulations, where it delivers fast and uniform dissolution.

Heavy Metals <10 ppm: Maltose Amylase containing less than 10 ppm heavy metals is used in infant cereal processing, where it ensures product safety and compliance with food-grade standards.

Moisture Content <8%: Maltose Amylase with moisture content under 8% is used in dry bakery premixes, where it enhances shelf stability and prevents premature enzyme activity.

Storage Stability 12 months at 25°C: Maltose Amylase with storage stability of 12 months at 25°C is used in large-scale food ingredient warehousing, where it guarantees long-term functional performance.