Lazym Amyl
Lazym Amyl is a concentrated liquid enzymatic preparation specifically formulated for the degradation of starch in fruits, juices, fruit juice concentrates and vegetables.
It is used for clarifying fruit juices and hydrolysing vegetable starch. Lazym Amyl meets the enzyme quality standards required by the WHO, FAO, JECFA and FCC for food-use enzymes.
Technical Specifications
PHYSICAL
- Appearance and colour: Brown to light brown liquid
- Insoluble matter: None
- Density: Approximately 1.15–1.20 g/mL
CHEMICAL
- Lead: < 5 ppm
- Arsenic: < 3 ppm
- Heavy metals: Maximum 30 ppm, expressed as Pb
MICROBIOLOGICAL
- Toxins and mycotoxins: Not detected
- Total viable germs: < 5 × 10⁴ UFC/mL
- Coliforms: < 30 UFC/mL
- E. coli / 25 g: Not detected
- Salmonella / 25 g: Not detected
- Antibacterial activity: Not detected
Features and Benefits
- Formulation: Concentrated liquid enzyme preparation specifically formulated for the degradation of starch in fruits, juices, fruit juice concentrates and vegetables.
- Optimises clarification.
- Improves filtration yield.
- Improves colloidal and organoleptic stability.
- Vegan friendly.
- Suitable for organic production.
Product Applications
For clarifying fruit juices and hydrolysing vegetable starch.
Dilute the required quantity using one volume of enzyme preparation to 10 volumes of water.
Add drop by drop or continuously using a dosing pump.
Recommended dosage:
- Juice clarification: 2–5 mL/hL or per 100 kg of fruit, depending on maturity, variety and processing temperature.
- Vegetable production: 5–20 mL per 100 kg of vegetables to be processed.
