Cereals such as rye, barley, wheat and others contain high amounts of non-starch polysaccharides, leading to high mash viscosities and processing difficulties. The extraction and solubilisation of highly viscous polysaccharides such as starch, dextrins, celluloses, pentosans, xylans and beta-glucans during the process is highly dependent on the type of raw material used.
“In order to save energy and reduce water consumption and effluent by running the process at a high DS level the use of viscosity reducing enzymes are needed for several raw materials,” says Elmar Janser, Marketing Manager at Novozymes. “Enzymes such as Viscoferm — a balanced blend of xylanase, beta-glucanase and cellulase — break down cellulosic material and allow improved processing with low viscosities and higher solids.”
Flexibility in raw material usage
Viscoferm can be used with any combination of raw materials as it offers great performance due to its activities and strength, adding up to savings in logistics and storage. This robust enzyme is ideal for beverage alcohol production when processing raw materials like rye, wheat, triticale and barley.
“Distillers can now change cereal and raw material composition, and optimise it according to price and availability,” says Elmar Janser. “They don’t have to worry about problems with difficult to process raw materials when they use Viscoferm.”
Increase output, reduce costs with HGF
With Viscoferm, beverage alcohol producers can lower energy, water and operations costs. Since less water has to be heated, cooled and evaporated, the energy consumption is significantly lowered.
“You get a more flexible backset management with Viscoferm, which saves operations costs,” says Erik Andersen, Customer Solutions Manager at Novozymes. “Since viscosity is reduced, there is less fouling, cleaning and wear of equipment.”
This unique enzyme solution also allows for better mash flow and heat exchange operations, as well as improved centrifuge and evaporator efficiency.
“Viscoferm is a second-generation viscosity reducing enzyme solution that allows manufacturers to take advantage of the benefits of HGF to very High Gravity Fermentation (VHG). HGF and VHG utilize highly concentrated mashes with a higher percentage of solids. The end result is increased output and energy savings for the manufacturer,” says Erik Andersen.