Enzymes for Starch & Sweeteners
Grains such as wheat, barley, maize, rye etc. are processed to produce starch, gluten and other related products. Enzymes can play a significant role in starch separation, viscosity reduction and hydrolysis of gluten, during the process.
- High viscosity with wheat, rye, triticale and barley processing
- High raw material / process cost
- Poor yield of desired product
- Inconsistent sugar profile
- Low purity of maltose syrup