BL-Calcium Propionate is a food additive that is extensively used as a preservative in the baking industry. It is a propionic acid calcium salt.
This food-grade component helps baked goods last longer by suppressing the growth of moulds and some types of bacteria, notably those that cause spoiling. BL-Calcium Propionate helps to extend the freshness and quality of baked goods by preventing microbial growth.
BL-Calcium Propionate is commonly used as a moulid inhibitor in dough or batter during the baking process. It is very efficient at preventing moulid growth in bread and other baked foods containing a high moisture content.
This preservative is safe to consume and is permitted in many countries. It has no odour or taste, thus it has no effect on the sensory aspects of baked goods.
Bakers can improve the shelf life of their products, decrease waste, and give consumers with baked items that keep fresh for a longer period of time by integrating BL-Calcium Propionate into baking formulas.
alpha-amylase for the brewing of beer at high temperatures.
AA-01L BIO
The Bacillus licheniformis strain is used to produce high-temperature alpha-amylase. produced using technologies for submerged fermentation, separation, and extraction.
The starch sugar industry (glucose, maltose, dextrin, fructose, oligosaccharide), alcohol, beer, monosodium glutamate, brewing, organic acid, textile, print, dyeing, papermaking, and other fermentation industries, among others, all require high-state amylase, which has exceptional heat resistance.
A unit of high-temperature amylase is defined as the quantity of enzyme required to liquefy 1 mg of soluble starch to dextrin at 70 °C and pH 6.0 in 1 minute.
BENEFITS
• Increased flexibility in using different cereal grain adjuncts; • Faster and more reliable liquefaction; • Less risk of resistant or retrograded starch production; • Lower processing costs due to more effective liquefaction;
DOSAGE
For each tonne of total raw materials, 0.2–0.5L of the enzyme preparation should be added at liquefaction. However, the ideal dosage should be found by testing various dosages at the brewery and depends on the makeup of the raw materials and the particular process factors.
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