Diastase Malt

Name:
Diastase Malt
Detailed information:
A commercial mixture containing amylolytic enzymes.

Properties:

Yellowish-white, amorphous powder or syrupy liquid. Soluble in water; almost insoluble in alcohol.

Derivation:

The filtrate from the mash of malted grain is concentrated at low temperature in vacuum. The sugar acts as preservative. The diastase hydrolyzes starch to malt sugar.

Use:

Desizing of textiles, bread making, malted foods, converting starch to sugar.

See Amylase.