What is maltose production?
How can enzymes help?
Making maltose syrups is a process that can be challenged by infections, chemical costs to adjust pH and calcium, and polishing steps of the finished syrup (IX or carbon, etc).
Novozymes’ range of enzymes lets you tailor-make your maltose syrup production in a consistent manner – from low- to very-high-maltose concentrations.
Novozymes supplies a unique, low-pH beta amylase, Secura®, that tolerates higher temperatures as well as lower pH, enabling you to optimize production parameters, reducing both the risk of bacterial infection and processing costs.
Depending on your requirements, Novozymes’ range of products gives you full control of the sugar spectrum and reduced viscosity.
Our solutions for maltose production
Novozymes Secura® tolerates higher temperatures as well as lower pH, reducing both the risk of bacterial infection and processing costs. It is also more stable during storage.
Benefits
- Simpler operations and lower costs
- Keep a lower pH all the way from liquefaction to saccharification
- Allows higher saccharification temperature, reducing risk of infections and increasing maltose yields
- Simpler, more consistent dosing
Using the right Novozymes enzyme system lets you:
- Tailor-make syrups for specific applications
- Control the sugar spectrum
- Reduce viscosity
- Eliminate microbial growth in saccharification step
Used in combination with other Novozymes enzymes, Promozyme® increases yields of dextrose or maltose during saccharification by reducing the amount of branched oligosaccharides.
Novozymes BAN® reduces the viscosity of gelatinized starch. It is used in several processes in the starch industry often as a processing aid when filtration problems appear after a saccharification (in either maltose or dextrose syrup production), or when making maltodextrins.
