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(For Consideration in Food & Juice Processing, Brewing and Animal Feed Applications)

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Dyadic® Xylanase XPG - is a concentrated Granular form of acid-neutral endo-1,4-β-D-xylanase (E.C. 3.2.1.8) produced by the fermentation of non-GMO Trichoderma longibrachiatum.

PIB (.pdf file 88 KB) MSDS (.pdf file 63 KB)

Protease PLUS - is a concentrated liquid bacterial alkaline protease produced by the controlled fermentation of Bacillus licheniformis.

PIB (.pdf file 36 KB) MSDS (.pdf file 78 KB)

AlphaStar PLUS - is a concentrated liquid alpha amylase enzyme produced by the controlled fermentation of Bacillus subtilis var.

PIB (.pdf file 77 KB) MSDS (.pdf file 76 KB)

GlucoStar PLUS - is concentrated liquid acid Glucoamylase (Amyloglucosidase) liquid product from a nongenetically modified strain of Aspergillus niger.

PIB (.pdf file 96 KB) MSDS (.pdf file 59 KB)

CeluStar CL - is an enriched cellulase preparation that will selectively hydrolyze cellulose and beta glucans to lower molecular weight polymers under the proper processing conditions. CeluStar CL is a liquid stable form of cellulase/beta glucanase enzyme operating between a broad range of pH (4.5 to 9.5) and temperature 25^oC to 80^oC (77^oF–175^oF).

PIB (.pdf file 38 KB) MSDS (.pdf file 61 KB)
GRAS Status

Dyadic® Cellulase PLUS is a concentrated liquid acid cellulase (E.C. 3.2.1.4) enzyme produced by the fermentation of non-GMO Trichoderma longibrachiatum.

PIB (.pdf file 84 KB) MSDS (.pdf file 33 KB)

Dyadic® Cellulase CP CONC is a concentrated powder acid cellulase (E.C. 3.2.1.4) enzyme produced by the fermentation of non-GMO Trichoderma longibrachiatum.

PIB (.pdf file 84 KB) MSDS (.pdf file 33 KB)

Dyadic® BrewZyme LP - is a concentrated liquid acid beta-1,3-1,4-glucanase/cellulase (E.C. 3.2.1.6) produced by the fermentation of non-GMO Trichoderma longibrachiatum.

PIB (.pdf file 69 KB) MSDS (.pdf file 32 KB)

Dyadic® Beta Glucanase BP CONC - is a concentrated powder acid beta-1,3-1,4-glucanase/cellulase (E.C. 3.2.1.6) product by the fermentation of non-GMO Trichoderma longibrachiatum.

Dyadic® Xylanase PLUS - is a concentrated liquid acid-neutral endo-1,4-β-D-xylanase (E.C. 3.2.1.8) produced by the fermentation of non-GMO Trichoderma longibrachiatum.

Dyadic® Xylanase 2XP CONC - is a concentrated powder acid-neutral endo-1,4-β-D-xylanase (E.C. 3.2.1.8) produced by the fermentation of non-GMO Trichoderma longibrachiatum.

AlphaStar CONC - is a concentrated powder alpha amylase enzyme produced by the controlled fermentation of Bacillus subtilis var.

Protease AP CONC - is a concentrated powder bacterial alkaline protease produced by the controlled fermentation of Bacillus licheniformis.

Dyadic continues to build on its legacy of developing novel products for the food, beverage and animal feed industries. Enzymes innovated by Dyadic play a fundamental role in the manufacturing process of many popular foods, beverages and animal feed products.

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 LP, will improve wort filterability and lautering, improve filtration and encourage conversion of poor quality barley to acceptable malts.

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.

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 Cellulases aid in the liquefaction and maceration of many fruits for the juice industry. The enzymes degrades the cell walls providing an increased percentage of juice yields versus conventional methods.

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, 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, or hemicellulase 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.

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, from Dyadic, provide the producer with standardized yields from variable substrates thereby lowering costs and maintaining quality.

Animal Feed
Substantial amounts of barley, wheat, rye and sunflower can only be used in broiler diets if they are supplemented with enzymes. Enzymes are necessary to ensure the maximum utilization of nutrients trapped inside the plant cells, while also reducing the viscosity created by non-starch polysaccharides (NSP) in the bird's digestive tract.

Enzymes benefit broilers by increasing the available energy and protein in their feed by up to 6%. This results in a substantial improvement in FCE and weight gains. Data indicates that broiler diets supplemented with key enzymes allows farmers to comprise up to 80% of animal feed with barley or wheat, providing substantial savings when these ingredients are a less expensive alternative.

Similarly, layers also benefit from NSP-enzyme supplementation. Enzymes make it possible to use sunflower, small grains and grain byproducts (wheat midds & wheat bran) as sources of protein and energy. Thus, enzymes upgrade the nutritional value of small grains by 5-9% and remove the upper limit on their inclusion in animal feed, currently imposed at 5-10%.

Enzyme supplementation can reduce total diet costs by as much as $5-$10 per ton, depending on cost of small grain and sunflower byproducts, versus maize and soy. Data also indicates that in spite of reduced-cost diets, the number of eggs produced remains the same, while improving both bird health and egg size.

Alteration in milk fat content and improvement in the productivity of beef cattle has been demonstrated by adding the enzymes beta-glucanase and xylanase to animal feed. Additionally, by including these enzymes to the total mixed feed ration or to silage – such as corn or alfalfa – improved animal health has been demonstrated, especially in young animals.