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| Product | Description | |
|---|---|---|
| Alkaline Amylase for detergent | Alkaline amylase is a kind of alpha-amylase, incision glucosidase. It can hydrolyze starch into short chain dextrine and a small quantity of low molecular saccharide and rapidly reduce viscosity of starch. The function of alkaline amylase as follows: It can effectively decompose starch polysaccharide remains and remove dirt on fabric. Alkaline amylase can improve washing effect at 30°C. For better effect, alkaline amylase can be used with other detergents. Applications: It can effectively decompose starch polysaccharide remains and remove dirt on fabric. Group: Enzymes. Synonyms: Alkaline Amylase; for detergent; Alkaline amylase; reduce viscosity of starch; decompose starch polysaccharide remains; remove dirt; fabric; Detergent Enzymes; Detergents; Alkaline Amylase for detergent; DETE-2622. Alkaline Amylase. Appearance: powder or liquid. Alkaline Amylase; for detergent; Alkaline amylase; reduce viscosity of starch; decompose starch polysaccharide remains; remove dirt; fabric; Detergent Enzymes; Detergents; Alkaline Amylase for detergent; DETE-2622. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DETE-2622. |  |
| alpha-Amylase | alpha-Amylase. Synonyms: ALPHA-AMYLASE, TYPE X1-A;ALPHA-AMYLASE TYPE XII-A;ALPHA-AMYLASE TYPE XIII-A;3.2.1.1;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE TYPE XII-A;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE TYPE XIII-A;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE TYPE I-A. CAS No. 9000-90-2. Product ID: CDF4-0032. Category: Enzyme Preparations. Product Keywords: Food Ingredients; Enzyme Preparations; alpha-Amylase; CDF4-0032; 9000-90-2; 232-565-6; 9000-90-2. Purity: 0.99. Color: Yellow-Brown. EC Number: 232-565-6. Physical State: Suspension. Solubility: H2O: soluble0.1mg/mL, clear, colorless. Quality Level: 200. Storage: -20°C. Melting Point: 66-73 °C. |  |
| α-amylase enzyme for liquefaction | A purified bacterial alpha-amylase enzyme used for moderately high temperature liquefaction of grain mash starch. Applications: Liquefaction adjunct processing and cereal cooking. Group: Enzymes. Synonyms: Alpha-amylase enzyme; for liquefaction; Liquefaction Adjunct Processing enzyme; Cereal Cooking enzyme; alpha-amylase; liquefaction enzyme; liquefaction; Alpha-amylase enzyme for liquefaction; BRE-1611. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase?Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form) or subject to client requirement. Cat No: BRE-1611. | |
| α-amylase for baking | An alpha-amylase enzyme used to produce maltose and dextrins that improve fermentation, baking volume, crumb structure and softness. Applications: Extend shelf life. Group: Enzymes. Synonyms: alpha-amylase for baking; alpha-amylase; Extend Shelf Life enzme; BAK-1715. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase?Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1715. | |
| α amylase for bread | An alpha amylase used as an ingredient in bread-improvers and bakery mixes and for supplementing and standardizing the natural alpha-amylase activity of flour in the flourmill. When added to bread flours, the maltose and dextrins improve fermentation, baking volume, crumb structure and softness. Applications: Grain processing. Group: Enzymes. Synonyms: alpha amylase; alpha amylase for bread; Grain Processing; alpha amylase; bread; Alpha amylase for bread; GRAIN-2513. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. Alpha amylase enzyme; for flour; fungal alpha amylase enzyme; enhance quality of flour enzyme; enhance quality; alpha amylase enzyme; flour; alpha amylase; Alpha amylase enzyme for flour; FLO-1301. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2513. | |
| Bacterial α-amylase for Alcohol & Starch | A purified bacterial alpha-amylase enzyme that reduces the viscosity of gelatinized starch and produces large amounts of low molecular weight oligosaccharides. Applications: Liquefaction. Group: Enzymes. Synonyms: alpha-amylase; Bacterial alpha-amylase; for Alcohol and Starch; alpha-amylase enzyme; Alcohol and Starch Enzymes; Fuel Alcohol; Liquefaction; Starch Enzymes. CAS No. 9000-90-2. α-Amylase. Appearance: inquire. alpha-amylase; Bacterial alpha-amylase; for Alcohol and Starch; alpha-amylase enzyme; Alcohol and Starch Enzymes; Fuel Alcohol; Liquefaction; Starch Enzymes. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: ASE-3107. | |
| Concentrated α-amylase for detergent | Concentrated, alpha-amylase enzyme used in laundry detergents and cleaning products, to remove starch containing stains, such as baby food, spaghetti, potato, gravy, chocolate and pasta. Applications: Starches. Group: Enzymes. Synonyms: alpha-amylase; Concentrated alpha-amylase for detergent; alpha-amylase enzyme; laundry detergents; remove starch containing stains; Detergents; Concentrated alpha-amylase for detergent; DETE-2628. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. alpha-amylase; Concentrated alpha-amylase for detergent; alpha-amylase enzyme; laundry detergents; remove starch containing stains; Detergents; Concentrated alpha-amylase for detergent; DETE-2628. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DETE-2628. | |
| Enzyme blend for flour | Hemicellulase and alpha-amylase activity acts on flour pentosans and starch to improve dough elasticity and volume of yeast-raised baked goods. Applications: Extend shelf life. Group: Enzymes. Synonyms: flour; for flour; Enzyme blend for flour; Hemicellulase and alpha-amylase; Extend Shelf Life; improve dough elasticity; dough; dough elasticity; BAK-1716. Enzyme for flour. Appearance: powder or liquid. flour; for flour; Enzyme blend for flour; Hemicellulase and alpha-amylase; Extend Shelf Life; improve dough elasticity; dough; dough elasticity; BAK-1716. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1716. | |
| Enzyme blend for Fuel Alcohol | For use in fuel-alcohol production, this lis used to continuously liquefy and dextrinize grain-based mashes. Applications: Liquefaction. Group: Enzymes. Synonyms: Fuel Alcohol; Enzyme blend for Fuel Alcohol; alpha-amylase; heat-stable alpha-amylase; Alcohol and Starch Enzymes; Fuel Alcohol; Liquefaction; Starch Enzymes. Enzyme for Fuel Alcohol. Appearance: inquire. Fuel Alcohol; Enzyme blend for Fuel Alcohol; alpha-amylase; heat-stable alpha-amylase; Alcohol and Starch Enzymes; Fuel Alcohol; Liquefaction; Starch Enzymes. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: ASE-3106. | |
| Heat-stable α-amylase enzyme for liquefaction | A heat-stable , liquid, alpha-amylase enzyme used to rapidly liquefy starch from malt and grain adjuncts. Applications: Liquefaction adjunct processing and cereal cooking. Group: Enzymes. Synonyms: alpha-amylase; Heat-stable alpha-amylase enzyme; for liquefaction; Liquefaction Adjunct Processing; Cereal Cooking enzyme; heat-stable liquid alpha-amylase enzyme; liquefy starch enzyme; liquefy starch; Heat-stable alpha-amylase enzyme for liquefaction; BRE-1612. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. alpha-amylase; Heat-stable alpha-amylase enzyme; for liquefaction; Liquefaction Adjunct Processing; Cereal Cooking enzyme; heat-stable liquid alpha-amylase enzyme; liquefy starch enzyme; liquefy starch; Heat-stable alpha-amylase enzyme for liquefaction; BRE-1612. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form) or subject to client requirement. Cat No: BRE-1612. | |
| High-temperature α-amylase for Alcohol Industry | It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the viscosity of paste starch rapidly reduced, and hydrolyzed it into dextrin and a small amount of dextrose and maltose. Applications: Monosodium glutamate.alcohol industry: the suitable diameter is 1.5mm, evenly mix up raw material and water in ratio 1:3.5-4.0 and keep water temperature at 45-55°c. add 0.6l amylase(20000u/ml) for per ton, stir and pump into boiling heater, keep the tempe. Group: Enzymes. Synonyms: Alpha-amylase; High-temperature Alpha-amylase for Alcohol Industry; High-temperature Alpha-amylase; Alcohol Enzyme; High-temperature Alpha-amylase for Alcohol Industry; ALC-1517. CAS No. 9000-90-2. α-Amylase. Appearance: liquid. Source: Bacillus licheniformis. High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase?Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511. Pack: 25kg/barrel or subject to client requirement. Cat No: ALC-1517. | |
| High-temperature α-amylase for beer | It is a kind of incision enzyme, that can hydrolyze starch, soluable dextrin and a-1, 4 dextrose glycosidic linkage of oligose. After the enzyme treatment, the viscosity of paste starch rapidly reduced, and hydrolyzed it into dextrin and a small amount of dextrose and maltose. Applications: Beer industry: after raw material and water evenly mixed, add 0.3l amylase(20000u/ml) for per ton and raise temperature rapidly, the optimum effect will be reached at 95-97°c. when the temperature reaches 100°c and keep for 30 minutes, the finishing of liquefaction can be tested by lodine test. Group: Enzymes. Synonyms: High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase?Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511. CAS No. 9000-90-2. α-Amylase. Appearance: liquid. Source: Bacillus licheniformis. High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase?Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511. Pack: 25kg/barrel or subject to client requirement. Cat No: BER-1511. | |
| High-temperature α-amylas for desizing | High-temperature alpha-amylase is a new enzyme preparation concentrated and with high thermal stability. It is used for desize starch, starch derivative, the mixed slurry of starch and PVA. Applications: Desizing. Group: Enzymes. CAS No. 9000-90-2. High-temperature alpha-amylas. Appearance: liquid. desizing;alpha-amylas; High-temperature alpha-amylas for desizing; Desizing Textile; High-temperature alpha-amylase; desize starch Textile; High-temperature alpha-amylas for desizing; TEXT-1927. Pack: 25kg/barrel or subject to client requirement. Cat No: TEXT-1927. | |
| Maltogenic α-amylase 13A from Lactobacillus gasseri, Recombinant | Glucan 1,4-alpha-maltohydrolase (EC 3.2.1.133, maltogenic alpha-amylase, 1,4-alpha-D-glucan alpha-maltohydrolase) is an enzyme with system name 4-alpha-D-glucan alpha-maltohydrolase. This enzyme catalyses the following chemical reaction:hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive alpha-maltose residues from the non-reducing ends of the chains. This enzyme acts on starch and related polysaccharides and oligosaccharides. Group: Enzymes. Synonyms: Glucan 1,4-alpha-maltohydrolase; EC 3.2.1.133; maltogenic alpha-amylase; 1,4-alpha-D-glucan alpha-maltohydrolase; Glucan 1,4-α-maltohydrolase, Maltogenic Amylase, Novamyl 1000BG. Enzyme Commission Number: EC 3.2.1.133. CAS No. 160611-47-2. Purity: >90% by SDS-PAGE. α-Amylase. Mole weight: 55.0 kDa. Storage: This enzyme is shipped at room temperature but should be stored at -20 °C. Form: 35 mM NaHepes buffer, pH 7.5, 750 mM NaCl, 200 mM imidazol, 3.5 mM CaCl2, 0.02% sodium azide and 25% (v/v) glycerol. Source: E. coli. Species: Lactobacillus gasseri. Glucan 1,4-alpha-maltohydrolase; EC 3.2.1.133; maltogenic alpha-amylase; 1,4-alpha-D-glucan alpha-maltohydrolase; Glucan 1,4-α-maltohydrolase, Maltogenic Amylase, Novamyl 1000BG. Cat No: NATE-1298. | |
| Maltogenic α-amylase 13A from Thermotoga neapolitana, Recombinant | Glucan 1,4-alpha-maltohydrolase (EC 3.2.1.133, maltogenic alpha-amylase, 1,4-alpha-D-glucan alpha-maltohydrolase) is an enzyme with system name 4-alpha-D-glucan alpha-maltohydrolase. This enzyme catalyses the following chemical reaction:hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive alpha-maltose residues from the non-reducing ends of the chains. This enzyme acts on starch and related polysaccharides and oligosaccharides. Group: Enzymes. Synonyms: Glucan 1,4-alpha-maltohydrolase; EC 3.2.1.133; maltogenic alpha-amylase; 1,4-alpha-D-glucan alpha-maltohydrolase; Glucan 1,4-α-maltohydrolase, Maltogenic Amylase, Novamyl 1000BG. Enzyme Commission Number: EC 3.2.1.133. CAS No. 160611-47-2. Purity: >90% by SDS-PAGE. α-Amylase. Mole weight: 52.1 kD. Storage: This enzyme is shipped at room temperature but should be stored at -20 °C. Form: 35 mM NaHepes buffer, pH 7.5, 750 mM NaCl, 200 mM imidazol, 3.5 mM CaCl2, 0.02% sodium azide and 25% (v/v) glycerol. Source: E. coli. Species: Thermotoga neapolitana. Glucan 1,4-alpha-maltohydrolase; EC 3.2.1.133; maltogenic alpha-amylase; 1,4-alpha-D-glucan alpha-maltohydrolase; Glucan 1,4-α-maltohydrolase, Maltogenic Amylase, Novamyl 1000BG. Cat No: NATE-1297. | |
| Maltotriose | Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch. The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds.It is the shortest chain oligosaccharide that can be classified as maltodextrin. Group: Heterocyclic organic compound. Alternative Names: 4-O-[4-O-(α-D-Glucopyranosyl)-α-D-glucopyranosyl]-D-glucose. CAS No. 1109-28-0. Molecular formula: C18H32O16. Mole weight: 504.44. Appearance: White to off-white powder. Purity: 0.98. IUPACName: (2R,3R,4S,5S,6R)-2-[(2R,3S,4R,5R,6R)-4,5-Dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol. Canonical SMILES: C (C1C (C (C (C (O1)OC2C (OC (C (C2O)O)OC3C (OC (C (C3O)O)O)CO)CO)O)O)O)O. Density: 1.4403 g/cm³. ECNumber: 214-174-2;232-945-1. Catalog: ACM1109280. |  |
| Maltotriose | Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch. The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds.It is the shortest chain oligosaccharide that can be classified as maltodextrin. Group: Polysaccharide. Alternative Names: 4-O-[4-O-(α-D-Glucopyranosyl)-α-D-glucopyranosyl]-D-glucose. CAS No. 1109-28-0. Product ID: (2R,3R,4S,5S,6R)-2-[(2R,3S,4R,5R,6R)-4,5-Dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol. Molecular formula: 504.44. Mole weight: C18H32O16. C (C1C (C (C (C (O1)OC2C (OC (C (C2O)O)OC3C (OC (C (C3O)O)O)CO)CO)O)O)O)O. InChI=1S/C18H32O16/c19-1-4-7 (22)8 (23)12 (27)17 (31-4)34-15-6 (3-21)32-18 (13 (28)10 (15)25)33-14-5 (2-20)30-16 (29)11 (26)9 (14)24/h4-29H, 1-3H2/t4-, 5-, 6-, 7-, 8+, 9-, 10-, 11-, 12-, 13-, 14-, 15-, 16?, 17-, 18-/m1/s1. FYGDTMLNYKFZSV-DZOUCCHMSA-N. 98%. |  |
| Mid-temperature Refining α-Amylase for beer | Mid-temperature a-amylase is extracted from Bacillus subtilis submerged fermentation. Be suitable for biological pharmacy, starch sugar, alcohol, beer, monosodium glutamate, fermentation industry, fruit juice, textile, paper-making and so on. Applications: Alcohol, beer. Group: Enzymes. Synonyms: Mid-temperature Refining Alpha-Amylase; for beer; beer; Alpha-Amylase; Mid-temperature Alpha-Amylase; Beer Industry Enzyme; Alpha-Amylase; Mid-temperature Refining Alpha-Amylase for beer; BER-1513. CAS No. 9000-90-2. α-Amylase. Appearance: liqud. Source: Bacillus subtilis. High-temperature Alpha-amylase; beer;High-temperature a-amylase ;a-amylase; EC 3.2.1.1; FOOD HTAA 3211; Alpha-amylase?Glycogenase; bacillus licheniformis; Beer enzyme; liquefaction; incision enzyme; paste starch; High-temperature Alpha-amylase for beer; BER-1511. Pack: 25kg/barrel or subject to client requirement. Cat No: BER-1513. | |
| Native Bacillus sp. Amylase, Maltogenic | Glucan 1,4-alpha-maltohydrolase (EC 3.2.1.133, maltogenic alpha-amylase, 1,4-alpha-D-glucan alpha-maltohydrolase) is an enzyme with system name 4-alpha-D-glucan alpha-maltohydrolase. This enzyme catalyses the following chemical reaction:hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides so as to remove successive alpha-maltose residues from the non-reducing ends of the chains. This enzyme acts on starch and related polysaccharides and oligosaccharides. Applications: Maltogenic amylases (mase) are commonly used in the starch industry. they are used to hydrolyze starch, pullulan and cyclodextrin and to make novel carbohydrates. Group: Enzymes. Synonyms: Glucan 1,4-alpha-maltohydrolase; EC 3.2.1.133; maltogenic alpha-amylase; 1,4-alpha-D-glucan alpha-maltohydrolase; Glucan 1,4-α-maltohydrolase, Maltogenic Amylase, Novamyl 1000BG. Enzyme Commission Number: EC 3.2.1.133. CAS No. 160611-47-2. α-Amylase. Storage: 2-8°C. Source: Bacillus sp. Glucan 1,4-alpha-maltohydrolase; EC 3.2.1.133; maltogenic alpha-amylase; 1,4-alpha-D-glucan alpha-maltohydrolase; Glucan 1,4-α-maltohydrolase, Maltogenic Amylase, Novamyl 1000BG. Cat No: NATE-0074. | |
| Native Sweet almonds β-Glucosidase | β-glucosidase is a glucosidase enzyme located in on the brush border of the small intestine that acts upon β1->4 bonds linking two glucose or glucose-substituted molecules (i.e., the disaccharide cellobiose). It is one of the cellulases, enzymes involved in the decomposition of cellulose and related polysaccharides; more specifically, an exocellulase with specificity for a variety of beta-D-glycoside substRates. It catalyzes the hydrolysis of terminal non-reducing residues in beta-D-glucosides with release of glucose. Beta-glucosidase isolated from sweet almonds is used in the determination of alpha-amylase and in carbohydrate structure research. creative enzyme...9001-22-3. β-Glucosidase. Activity: > 1000 U/mg. Storage: Store desiccated at-15°C or below. Allow to come to room temperature before opening. Before returning to storage, redesiccate under vacuum over silica gel for a minimum of four hours. Re-seal before returning to-15°C or below. Form: A freeze-dried material. Source: Sweet almonds. β-glucosidase; glycoside hydrolase; β-D-glucoside glucohydrolase; EC 3.2.1.6; gentiobiase; cellobiase; emulsin; elaterase; aryl-β-glucosidase; β-D-glucosidase; arbutinase; amygdalinase; p-nitrophenyl β-glucosidase; primeverosidase; amygdalase; linamarase; salicilinase; β-1,6-glucosidase. Cat No: NATE-0770. | |
| Thermostable α-Amylase for Liquefaction in Starch Industry | It is a starch-hydrolyzing alpha-amylase with high heat and pH stability derived from a selected strain of Bacillus licheniformis. The enzyme is an endo-amylase that randomly hydrolyses alpha-1, 4-glucosidic bonds to reduce the viscosity of gelatinized starch, producing soluble dextrins and oligosaccharides. Applications: Liquefaction in starch industry. Group: Enzymes. Synonyms: Alpha-Amylase; Thermostable Alpha-Amylase; Liquefaction; for Liquefaction in Starch Industry; Liquefaction in Starch enzyme; starch-hydrolyzing; alpha-amylase; Starch Industry. CAS No. 9000-90-2. α-Amylase. Appearance: inquire. Alpha-Amylase; Thermostable Alpha-Amylase; Liquefaction; for Liquefaction in Starch Industry; Liquefaction in Starch enzyme; starch-hydrolyzing; alpha-amylase; Starch Industry. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: ASE-3101. | |
| White Kidney Bean Extract | White kidney beans extract is prepared from phaseolus vulgaris L., is a kidney shaped beans that are white in color. White kidney bean extract acts as a starch blocker to block alpha-amylase enzyme, the benefits are numerous, with the most notable being its ability to block starches. Now the white kidney bean extract phaseolamin is an important ingredient for weight loss. Group: Others. Mole weight: 322.3545. White Kidney Bean Extract; Phaseolus Vulgaris L. Cat No: EXTC-043. | |
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