A whole new era of low-pH liquefaction

Dropping liquefaction pH levels to 4.5-4.8 and boosting dextrose levels an extra 0.2% points - That’s how Novozymes LpHera® offers starch processors the lowest possible total cost of conversion. It’s the start of a new era of low-pH liquefaction.

Find your plant's sweet spot

Producers of crystalline dextrose, high fructose syrup and fermentation products enjoy a range of downstream savings and improvements with LpHera®, a powerful alpha-amylase.  

The unique development of dextrose equivalent with LpHera® in the pH range of 4.5-5.5 has many advantages compared to conventional alpha-amylases.  

LpHera® is designed to hydrolyze starch in a way that allows for more dextrose in saccharification compared to conventional alpha-amylases. It does this by producing fewer panose precursors, which end up as DP3 and negatively impact dextrose levels. 

With LpHera®

• Cut pH chemicals by more than 50% 
Doing liquefaction at pH 4.5-4.8 instead of pH 5.5 lets you reduce pH chemicals for liquefaction and saccharification by over 50%.  
 Cut energy and water by 7% 
For production of high fructose syrup, boosting dextrose by an extra 0.2% points leads to a more cost-efficient evaporation process. You end up with 7% water and energy savings. 
• Higher fermentation yields 
Boosting dextrose increases fermentation yield. Less pH chemicals means less yeast stress and improved quality of by-products. 
• Higher crystallization yields by up to 0.6% 
LpHera® prepares for 0.2% points more dextrose and less DP3, which leads to a significantly higher crystallization yield.  
• Reduce ion exchange load 
LpHera® lets you extend the life of your ion exchange column because of lower conductivity. This reduces regenerant chemicals, water and wastewater, and extends resin lifetimes.

Energy savings

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