Starch, Syrup & Sweetener Enzymes

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.

Process Challenges

  • 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
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Glucose Syrup Production
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High Temperature Liquefaction & Dextrinization
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Maltose Syrup Production
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Medium to Low Temperature Lique & Dextrinization
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Starch Separation & Viscosity Reduction

Updates coming soon.