Mesotherm α-Amylase is a thermostable enzyme widely used in the food and beverage industry for its ability to break down starch into simpler sugars such as maltose and dextrin. It is particularly effective in processes like baking, where it improves dough handling, enhances bread volume, and extends shelf life. In brewing, it aids in the conversion of starch to fermentable sugars, ensuring efficient fermentation and better beer quality. Additionally, it is employed in the production of syrups and sweeteners, where it helps achieve desired sugar profiles, and in animal feed production to enhance nutritional value. In the textile industry, it is used to remove starch coatings from fibers, improving production efficiency. Its thermostable nature makes it suitable for high-temperature applications, ensuring consistent performance in various industrial processes.