A more refined process
Using enzymes in the starch liquefaction process lets you lower pH, reduce the use of chemicals and cut costs.
Fewer chemicals, lower pH
The key to converting starch to liquid sugar is a good liquefaction system. Enzymes help break down starch into simpler carbohydrates and maltodextrins to enable further processing.
And they let you lower liquefaction pH to reduce chemical use, increase dextrose levels and deliver fast viscosity reduction.
Cut your costs by more than 50%
Our range of alpha-amylase enzymes optimise the liquefaction process – in terms of cost, quality and efficiency under a wide variety of conditions.
With the LpHera® solution for example, you can cut your chemical costs by more than 50%.
Highlighted products
- Low liquefaction pH
- High dextrose (DX) levels
- High dry substance (DS)
- Ease of inactivation
- Low-pH tolerance
- Viscosity Reduction
- Thermostability
- Suited to no-jet cooking processes
- Less residual starch
- Higher yield
- Regional availability
- Low liquefaction pH
- High dextrose (DX) levels
- Ease of inactivation
What could this mean for your business?
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