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Brewing
It is well recognized in the fermentation industries that the presence of non-starch polysaccharides (NSP) in cereal substrates can cause processing problems. ß-glucans and pentosans, common polysaccharides, are known to contain varying proportions of different hemicelluloses. The presence of water soluble NSP in cereal substrates increases the viscosity of the solution and thus decreases process efficiency.
The introduction of fungal carbohydrase enzymes, like BrewZyme BG PLUS, will improve wort filterability and lautering, improve filtration and encourage conversion of poor quality barley to acceptable malts.
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Baking
Enzymes are used in the production of bread altering the structure of the starch component resulting in an increase in the shelf life of the loaf. The term anti-staling is often used. This offers the manufacturer and the consumer the added value of time. The starch is transformed by using specialized amylases during production.
During the formation of dough a combination of proteins called Gluten are formed. It is the gluten structure that allows the bread to rise uniformly when yeast is used as a component of the bread. Xylanases have shown a positive affect on the strength of the gluten improving the overall quality of the loaf.
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Fruit Juice
One of the most sought after solutions in any industry is how to get the most out your process. The same holds true in the fruit juice industry. Enzymes such as the FoodCel Series aid in the liquefaction and maceration of many fruits for the juice industry. FoodCel is especially effective on hemi-cellulose and ß-glucans. The enzyme degrades the cell walls providing an increased percentage of juice yields versus conventional methods.
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Starch
The starch industry turned to enzymes for use as a processing aid at a very early point in the proliferation of enzyme applications. Glucoamylase, GlucoStar L300, was first used in starch processing in the early 1960s. Since then the entire process is dependent on high quality enzymes for the production of many grades of starch. This move away from harsh chemicals has increased the production yields allowing manufacturers to apply syrups in new profitable applications.
In more recent years, xylanase, CeluStar XL, or hemicelulase, CeluStar CONC usage in wheat starch processing has decreased processing time by lowering viscosity during the initial stages of the process. Dyadic’s xylanase has shown unique capabilities to lower viscosity at very low dosage amounts providing manufacturers with cost advantages and higher quality yield.
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Alcohol
Starch again is a main ingredient in the production of potable alcohol. As in other processes the conversion of starch into fermentable sugars requires liquefaction and saccharification processes. The use of enzymes to speed the process through the break down of long chain glucose molecules is a common practice in most parts of the world. Enzymes, like FoodCel BGP and GlucoStar L300, provide the producer with standardized yields from variable substrates thereby lowering costs and maintaining quality.
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Order Samples |
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Order Products
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BrewZyme BG PLUS -
PIB (.pdf file 28 KB)
MSDS (.pdf file 14 KB)
BrewZyme BGP -
PIB (.pdf file 28 KB)
MSDS (.pdf file 14 KB)
BrewZyme BG CONC -
BrewZyme XP -
BrewZyme BGX CONC -
FoodCel SL -
PIB (.pdf file 22 KB)
MSDS (.pdf file 14 KB)
FoodCel CP -
PIB (.pdf file 22 KB)
MSDS (.pdf file 14 KB)
FoodCel PLUS -
PIB (.pdf file 22 KB)
MSDS (.pdf file 14 KB)
FoodCel CONC -
PIB (.pdf file 22 KB)
MSDS (.pdf file 14 KB)
FoodCel X -
FoodCel DX -
CeluStar PLUS -
PIB
MSDS (.pdf file 15 KB)
CeluStar CONC -
PIB
MSDS (.pdf file 15 KB)
CeluStar XL -
PIB
MSDS (.pdf file 15 KB)
GlucoStar 400L -
PIB (.pdf file 27 KB)
MSDS (.pdf file 29 KB)
AlphaStar 1100 -
ViscoStar 150L -
PIB
MSDS (.pdf file 13 KB)
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