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Product Specification: Enzyme Activities

This document provides a product specification for Alphamalt BX, a flour additive powder containing enzymes and oxidizing agents. It lists the ingredients, storage requirements, packaging, enzyme activities, sensory characteristics, chemical properties, residues, microbiological characteristics, physical properties, and notes on functional quality and compliance with food additive purity standards. The user is responsible for ensuring the product is suitable for its intended use and that all legal requirements are met.

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rolando
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281 views2 pages

Product Specification: Enzyme Activities

This document provides a product specification for Alphamalt BX, a flour additive powder containing enzymes and oxidizing agents. It lists the ingredients, storage requirements, packaging, enzyme activities, sensory characteristics, chemical properties, residues, microbiological characteristics, physical properties, and notes on functional quality and compliance with food additive purity standards. The user is responsible for ensuring the product is suitable for its intended use and that all legal requirements are met.

Uploaded by

rolando
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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PRODUCT SPECIFICATION Customer: 113741

Product name: Alphamalt BX Version 113741-0110044-V0002


Article No.: 0110044 Printed 20.1.2021
Page 1

Description: Flour additive


Powdered enzyme preparation based on baking enzymes and oxidizing agents

Ingredients: Enzyme, wheat starch and calcium sulphate (E 516) for standardization, flour
maturing agent azodicarbonamide (INS 927a), flour treatment agent ascorbic acid
(E 300)

Storage and shelf-life: Min. 18 months if stored cool (< 25°C) and dry in c losed original packing
Packaging: Cardboard box with PE-inliner, 25 kg net weight

Enzyme Activities
Property Method Dimension Target

alpha-Amylase DNS pH 5 u/g 4800 - 5900


corresponds to approx. SKB/g 1800

Sensory Characteristics
Property Method Dimension Target

Appearance organoleptic powder


Colour organoleptic yellowish
Odour organoleptic almost neutral

Chemical Characteristics
Property Method Dimension Target

pH-value 1 g in 10 ml water 5,5 - 7,5


Ascorbic acid iodometric g/100g 4,75 - 5,25
Loss on drying IR, 130°C g/100g <=14

RESIDUES
Arsenic [As] AAS mg/kg <=3
Lead [Pb] AAS mg/kg <=5
Mycotoxins §64 LFGB µg/kg <=0.05
PRODUCT SPECIFICATION Customer: 113741

Product name: Alphamalt BX Version 113741-0110044-V0002


Article No.: 0110044 Printed 20.1.2021
Page 2

Microbiological Characteristics
Property Method Dimension Target

Total plate count §64 LFGB cfu/g <=10000


Yeasts and moulds §64 LFGB cfu/g <=1000
Salmonella §64 LFGB /25g Negative
E. coli §64 LFGB /25g Negative

Physical Characteristics
Property Method Dimension Target

Granulation < 250 µm (60 mesh) sieve analysis g/100g >=95

Colour intensity may vary from batch to batch and is not an indication of
functional quality.

The enzyme concentrate complies with the recommended purity specifications for
food-grade enzymes given by the Joint FAO/WHO Expert Committee on Food Additives
(JECFA) and the Food Chemical Codex (FCC).

It is the responsibility of the user to check before use that the products are suitable for the intended purposes.
The users are also obliged to ensure that all legal requirements for the use of the products are being
complied with, - this also includes the legality of the use of the product itself.
This version of the specification replaces all previous versions.
This specification has been produced electronically and is valid without signature.

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