Enzymes for maltose production
Full control of the sugar spectrum in maltose production
What is maltose production?
Maltose syrups can be tailored for use in a wide variety of applications, including as a stabilizer or texturizer in confectionery, as a fermentation feedstock in alcoholic beverages, or as a building block for blends of high maltose and high dextrose or fructose syrups.
During wet milling, converting liquefied starch into high-DP2 syrups requires using a combination of maltogenic amylase, beta-amylase and pullulanases. With Novozymes, you can reduce the risk of infections and chemical costs.
Tailor-made maltose syrups for specific applications
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.
Which product is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.