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NutriBuddy™ 
Description
Alpha amylase is an enzyme responsible for hydrolyzing the linear chain of amylose, breaking the α-1,4 glycosidic bonds, resulting in glucose molecules. The α-amylases have been widely used in the baking industry. These enzymes can be added to the dough of bread to degrade the starch in the flour into smaller dextrins, which are subsequently fermented by the yeast. It is also intended to be used in starch processing for the production of glucose syrups and distilled alcohol production. In distilled alcohol production, the food enzyme is added before the slurry mixing step and in the liquefaction step.