Enzymes and enzyme active malt extracts
Diastatic malt extracts
Maltazyme products – diastatic malt extracts – are liquid enzyme preparations derived exclusively from malted barley. Due to our own manufacturing method the diastatic malt extracts have retained active almost all natural enzyme activities to be found in malt.
There are several applications for diastatic malt extracts. A major one is in baking among others to improve the leavening through saccharification of starch and improvement of dough properties when baking hard wheat. In addition the bread benefits also from the other features of malt extracts, as taste, colour and aroma.
The highly active diastatic extracts are applied where a more complete hydrolysis of starch is required.
Typical properties of diastatic malt extracts
|Maltazyme 60||58 - 65||25000 - 60000||80 - 82||5.0 - 6.0|
|Maltazyme 100||100 - 120||15000 - 25000||78 - 80||5.0 - 6.0|
|Maltazyme 400||380 - 430||5000 - 15000||75 - 80||5.0 - 6.0|
|Maltazyme 1200||1200 - 1280||< 5000||70 - 74||5.0 - 6.0|
In addition to the diastatic malt extracts mentioned above, Senson also produces a malt enzyme preparation, Betalase 1500 EL, which contains the same amylolytic activities as the Maltazyme extracts, only with a much higher activity.
Betalase 1500 EL is especially suitable for the hydrolysis of starch, in the production of glucose syrups. It can be used also as a processing aid in the brew house, in mashing to increase the saccharification power if the amount of malt used is not sufficient, especially in brews with a high amount of adjuncts.
Typical properties of malt enzyme
|Betalase 1500 EL||> 1200||> 300||< 200||5.2 - 6.2|