Maltase Enzyme for Maltodextrin Conversion
Turn residual maltose and maltodextrin into glucose — for beverage, brewing and sweetener manufacturers, and the resellers who supply them.
Residual maltose and short-chain dextrins left in a starch hydrolysate hold down glucose output, strain downstream steps and make batches harder to keep consistent. Maltase enzyme, a glucoamylase from Aspergillus niger, hydrolyzes maltose and maltodextrin into free glucose as the final step of starch-to-glucose processing. It works at pH 4.0–5.5 and 55–65 °C, so it fits the saccharification step of beverage, brewing and sweetener lines. It is supplied as brown liquid or light brown powder at 100,000–300,000 U/g, in 25 kg drums, 200 L drums and 1000 L IBC, from a 25 kg minimum order. The right dose depends on your substrate, solids, holding time and glucose target, so it is set in your own plant trial rather than taken from a table. To get a quote, send the product, quantity and destination.
Maltodextrin Conversion
Use maltase enzyme to hydrolyse maltose and short dextrins into glucose in starch hydrolysate lines. This step completes maltodextrin conversion and reduces residual carbohydrates before filtration, blending, or crystallisation. Operates at pH 4.0–5.5 and 55–65 °C; the dose is set in your own trial.
Corn Sweetener Production
For glucose syrup and dextrose plants, maltase enzyme supports higher glucose yield from corn starch hydrolysate. It feeds HFCS isomerisation or crystalline dextrose production by converting remaining maltose fractions into fermentable glucose. Available in scalable bulk packaging for consistent industrial performance.
Brewing Attenuation
In brewing, maltase enzyme increases wort fermentability by converting residual maltose and low-molecular-weight dextrins. This supports drier beer styles, faster fermentation, and more consistent attenuation control. Brewers match dosage to extract profile, target gravity, and process conditions.
Baking and Beverage Sugar Generation
In doughs and beverage syrups, maltase enzyme produces in-situ glucose that supports yeast activity, browning, and sweetness balance. It integrates where controlled sugar release is needed without adding extra saccharides upfront. Offered with ISO 9001, Food Grade, HALAL, or KOSHER certifications.
| Parameter | Value |
| Activity range | 100,000 – 300,000 U/g |
| Optimal pH | 4.0 – 5.5 |
| Optimal temperature | 55°C – 65°C |
| Appearance | Brown liquid or light brown powder |
| Shelf life | 12 months |
| Packaging | 25 kg drums / 200 L drums / 1000 L IBC |
Frequently Asked Questions
What does the enzyme maltase do in industrial processing?
Maltase hydrolyzes maltose and small dextrins into glucose, completing the saccharification of starch hydrolysates. This increases glucose yields, improves sweetness profiles, and enhances fermentability in brewing. Its catalytic efficiency makes it an important step between starch hydrolysis and final product formulation in glucose syrup, brewing, baking, and other carbohydrate-based industrial processes.
What type of enzyme is maltase?
Maltase is a carbohydrase classified as EC 3.2.1.20, functioning as a glucosidase. It cleaves α-1,4 glycosidic bonds in maltose and maltodextrin, releasing glucose units. Industrially, it is often sourced from Aspergillus niger for reliability, food-grade compliance, and strong performance under acidic process conditions.
Is maltase suitable for acidic process streams?
Yes. Maltase from Aspergillus niger works best in acidic conditions, with an optimal pH range of 4.0 to 5.5. This allows it to fit processes like brewing, sweetener production, and certain food formulations where acidic conditions are common.
How should maltase enzyme be dosed?
There is no universal dose. Activity units, substrate composition, dry solids, temperature, holding time and the glucose target all change the answer. Start low in a pilot trial, step the dose up while you track the sugar profile, and keep the lowest dose that meets your specification batch after batch.
What is the packaging and shelf life?
Maltase enzyme is available in brown liquid or light brown powder form with a 12-month shelf life. Standard packaging includes 25 kg drums, 200 L drums, and 1000 L IBC, with a minimum order quantity of 25 kg. Store in a cool, dry place away from direct sunlight to maintain activity. Quality certifications include ISO 9001, Food Grade, HALAL, and KOSHER.
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