Liquefaction Enzymes

IFF-Distilling-Enzymes

Liquefaction Enzymes

Liquefaction - Heat stable enzymes break down starch and reduce mash viscosity for better mixing and processing. Add to cereal cooking for faster, consistent liquefaction and thinning of starch in mash.
Product Details

AMYLEX® 6T – thermostable bacterial α-amylase

  • Rapid viscosity reduction at low & broad pH
  • Functions in sour mash
  • Shorter liquefaction time with lower doses compared to similar enzyme activities
  • Application: Add before cooking and/or at liquefaction

 


 

AMYLEX® LT – thermostable bacterial α-amylase

  • Efficient liquefaction for low temperature gelatinization starches
  • Quick viscosity reduction
  • Non-GMM
  • Application: Add before cooking and/or at liquefaction

 


 

AMYLEX® BT2 – Thermostable bacterial α-amylase

  • Rapidly reduces viscosity for efficient starch liquefaction
  • Can be used for medium or high gelatinization temperatures
  • Great for distillers that want organic approval
  • Application: Add to cereal cooker before cooking and/or at liquefaction.

 


 

AMYLEX® 5T – Thermostable bacterial α-amylase

  • Excellent adjunct liquefaction at low pH
  • Allows for use of low water to grist ratio
  • Efficient starch liquefaction for reduced processing costs
  • Achieve faster viscosity break
  • Application: Add to cereal cooker before cooking and/or at liquefaction.

 


 

AMYLEX® 4T – Thermostable bacterial α-amylase Excellent adjunct liquefaction at low pH

  • Rapid viscosity reduction at high solid concentrations
  • Allows for the use of high temperature gelatinization starches
  • Can be used with high adjunct levels
  • Application: Add to cereal cooker before cooking and/or at liquefaction.

Please contact your Gusmer Technical Sales Rep for application guide or additional questions.

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