Amylase, Liquid

BAN®

BAN® is a high-quality endo alpha-amylase that liquefies oat starch. It produces low viscosity oat-based drinks.

 
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Applications Details

BAN®  is effective in oat drink applications. 

Available strengths (range)
480 KNU-B/g

Oat starch liquefaction
Yes

Viscosity of oat-based beverages
Low

Sweetness generation
Low

Working pH range*
4.5-7.5

Working temperature range (°C)*
30-90

Quality grade
Food grade

Which solution is right for you?

Find the right food-grade solution for your oat-based dairy alternatives in our global oat toolbox.

To find out more about products available in your region, get in touch with your local Novozymes representative.

 

BAN®
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Available strengths (range) 480 KNU-B/g
Starch Liquefaction Yes
Viscosity of oat based beverages Low
Sweetness generation Low
Protein enhancement N/A
Working pH range 4.5-7.5
Working temperature range (°C) 30-90
Fungamyl®
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Available strengths (range) 800 FAU/g
Starch Liquefaction No
Viscosity of oat based beverages N/A
Sweetness generation Mild
Protein enhancement N/A
Working pH range 3.5-7
Working temperature range (°C) 25-65
Amylase™ AG 300
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Available strengths (range) 300 AGU/ml
Starch Liquefaction No
Viscosity of oat based beverages N/A
Sweetness generation Mild-high
Protein enhancement N/A
Working pH range 3 - 6.5
Working temperature range (°C) 55-60°C
Maltogenase®
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Available strengths (range) 3200 MANU/g
Starch Liquefaction No
Viscosity of oat based beverages N/A
Sweetness generation Mild
Protein enhancement N/A
Working pH range 3.5-7
Working temperature range (°C) 40-80
Neutrase® for Oats
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Available strengths (range) 0,8 AU-N/g
Starch Liquefaction N/A
Viscosity of oat based beverages N/A
Sweetness generation N/A
Protein enhancement High
Working pH range 6-9
Working temperature range (°C) 30-65
Formea® Sol for oats
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Available strengths (range) 75000 PROT/g
Starch Liquefaction N/A
Viscosity of oat based beverages N/A
Sweetness generation N/A
Protein enhancement Best in class
Working pH range 6-7
Working temperature range (°C) 50-75
Available strengths (range)
Starch Liquefaction
Viscosity of oat based beverages
Sweetness generation
Protein enhancement
Working pH range
Working temperature range (°C)
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