Fungal Diastase 1:2000 (Alpha Amylase)
Fungal Diastase 1:2000 (Alpha Amylase) - Premium Food & Cosmetic Grade Enzyme
CAS Number: 9000-90-2 | INCI Name: Amylase | Source: Aspergillus oryzae (Fungal Fermentation) | Activity: 2000 Units/g
Product Overview
Fungal Diastase 1:2000 (Alpha Amylase) is a highly purified, dual-purpose enzyme derived through controlled fermentation of Aspergillus oryzae. This versatile enzyme breaks down starch and polysaccharides, making it ideal for both food processing applications and cosmetic formulations. With excellent activity at moderate temperatures and pH levels compatible with food and skin, it serves as a critical ingredient across baking, brewing, starch processing, and skincare industries.
Dual Industry Applications
Food & Beverage Applications:
- Baking Industry: Flour improvement, enhanced yeast activity, improved crumb structure, anti-staling agent, extended shelf life in bread and baked goods
- Brewing & Distilling: Starch liquefaction in barley, rice, and cereal mashes, improved filtration rates, enhanced extract efficiency, alcohol production
- Starch Processing: Production of glucose syrups, maltose, maltodextrin, high-fructose corn syrup, and dextrins
- Food Processing: Soy sauce production, vinegar brewing, digestive supplements, grain processing, nutritional enhancement
- Sweetener Production: Conversion of starch to fermentable sugars and specialty sweeteners
Cosmetic & Personal Care Applications:
- Enzymatic Exfoliation: Gentle skin resurfacing by breaking down intercellular polysaccharide bonds
- Enzyme Peels & Masks: Professional and at-home treatments for brightening and texture improvement
- Anti-Aging Formulations: Promotes cellular renewal and improves skin smoothness
- Acne Treatment Products: Pore cleansing when combined with proteases and lipases
- Brightening Treatments: Enhances radiance through gentle exfoliation
- Facial Cleansers: Enzymatic cleansing for daily skincare routines
Mechanism of Action
In Food Processing: Alpha Amylase catalyzes the hydrolysis of α-1,4 glucosidic linkages in starch, breaking down complex carbohydrates into dextrins, maltose, and fermentable sugars. This reduces viscosity, improves processability, and generates sugars for yeast fermentation.
In Skincare: The enzyme breaks down polysaccharide-based intercellular bonds that hold dead skin cells (corneocytes) to the stratum corneum, facilitating natural desquamation and gentle exfoliation without mechanical abrasion or chemical irritation.
Technical Specifications
| Property | Specification |
| Enzyme Activity | 2000 Units/gram (1:2000 potency) |
| Optimum pH Range | 4.5-7.0 (Food & Cosmetic compatible) |
| Optimal Activity pH | pH 5.0 (Ideal for most applications) |
| Working Temperature | 35-50°C (Optimal: 40°C) |
| Solubility | Water soluble (1mg/ml clear solution) |
| pH Stability | Stable between pH 4.0-7.0 |
| Appearance | Off-white to light beige fine powder |
| Grade | Food Grade / Cosmetic Grade |
Recommended Usage Rates
Food Applications:
| Application | Dosage |
| Baking (Flour Improvement) | 5-20 ppm on flour weight |
| Brewing (Mash Treatment) | 0.2-0.5 kg per ton of raw materials |
| Starch Liquefaction | 0.5-0.8 kg per ton dry solids |
| Syrup Production | 0.01-0.1% of starch weight |
| Digestive Supplements | 50-150 mg per dose |
Cosmetic Applications:
| Product Type | Concentration |
| Professional Enzyme Peel/Mask | 0.5-2.0% |
| At-Home Enzyme Mask | 0.1-0.5% |
| Exfoliating Cleanser | 0.05-0.3% |
| Anti-Aging Serum/Cream | 0.1-0.5% |
| Acne Treatment Products | 0.2-1.0% |
Key Benefits
For Food Manufacturers:
- Improves dough handling and baking quality
- Extends shelf life and prevents staling in baked goods
- Enhances yeast fermentation and gas production
- Reduces viscosity in starch processing
- Improves extract efficiency in brewing
- Enables controlled starch-to-sugar conversion
- Heat-sensitive (inactivates during baking process)
- Food-grade quality, safe for consumption
For Cosmetic Formulators:
- Gentle alternative to harsh chemical exfoliants (AHAs/BHAs)
- Works at skin-compatible pH (4.5-6.5)
- Selective action on dead cells only
- Minimal irritation - suitable for sensitive skin
- Natural origin - clean beauty compatible
- Vegan and cruelty-free
- Synergistic with other enzymes (papain, bromelain, lipase)
- INCI compliant: listed as "Amylase"
Formulation Guidelines
Food Processing:
- Add during dough mixing for baking applications
- Introduce at liquefaction stage for brewing/starch processing
- Maintain pH 5.5-7.0 for optimal activity
- Temperature control: 40-70°C depending on process
- Enzyme inactivates at baking temperatures (prevents over-softening)
Cosmetic Formulation:
- Add during cool-down phase (below 40°C) to preserve activity
- Formulate at pH 4.5-6.5 for optimal performance
- Combine with proteases for comprehensive exfoliation
- Use acetate or phosphate buffers for pH stability
- Compatible with standard cosmetic preservative systems
Quality Assurance & Compliance
- Food Grade & Cosmetic Grade certified
- Manufactured under strict GMP conditions
- Non-GMO Aspergillus oryzae source
- Batch tested for enzyme activity and microbial purity
- Certificate of Analysis (CoA) provided with each batch
- HALAL and KOSHER certification available upon request
- INCI compliant for cosmetic applications
- Vegan and cruelty-free
- Suitable for clean label formulations
Storage & Handling
Store in cool (2-8°C recommended), dry, dark conditions in tightly sealed containers. Protect from moisture, heat, and direct sunlight. Shelf life: 24 months when stored properly in original unopened packaging. For food applications, store away from strong odors. For cosmetic applications, add to formulations during cool-down phase to preserve enzyme activity.
Safety Profile
Fungal Diastase from Aspergillus oryzae has a long history of safe use in both food and cosmetic applications. GRAS (Generally Recognized As Safe) status for food use. Recognized as safe for topical cosmetic applications with minimal sensitization potential. The enzyme is selective in its action and does not affect living tissue due to its high molecular weight preventing dermal penetration.
Keywords: Fungal Diastase, Alpha Amylase, food grade enzyme, cosmetic enzyme, baking enzyme, brewing enzyme, starch processing, enzyme exfoliant, enzymatic peel, flour improver, maltose production, skincare enzyme, INCI Amylase, Aspergillus oryzae, anti-staling agent, dough conditioner