During saccharification of liquefied starch, dextrins are broken down to glucose. It is extremely difficult at this stage in the process to determine the right amount of enzymes to add to a final syrup product and achieve optimum results. Our range of saccharification products are especially designed to meet your needs.
When maltodextrins are saccharified by further hydrolysis using glucoamylase or fungal alpha-amylase, a variety of sweeteners can be produced. These have dextrose equivalents in the ranges 40-45 (maltose), 50-55 (high maltose), 55-70 (high conversion syrup).
By applying a series of enzymes including beta-amylase, maltogenase and pullulanase as debranching enzymes, intermediate-level conversion syrups with maltose contents of nearly 80% can be produced.
A high yield of 95-97% glucose can be produced from most starch raw materials (maize/corn, wheat, potatoes, tapioca, barley and rice) using Dextrozyme. It contains an improved glucoamylase for faster hydrolysis and a new pullulanase that gives extremely high performance.