Sugar Process Enzyme

Product Details:

"Hydrolyses starch and its dextrins. Reduces viscosity in syrup and massecuites. Increase in clarity and filterability. Reduces final molasses purity and reduces steam consumption. Improvement in boiling rate. Improvement in purging ability during centrifugation. Improvement in the quality of sugar. Reduction in boiling house losses and total loss. Reduction in foaming in molasses storage tanks. "

Product Details:

Reduces Dextran levels in final sugar Reduces crystal elongation Reduces viscosity in the process crease in clarity and filterability Reduces water consumption in centrifugation Reduces final molasses purity and steam consumption"

Product Details:

"used in the production of non-crystallizable sugar syrup from sucrose. Invert syrup has hygroscopic properties which makes it useful in the manufacturing of soft- centred candies and fondants as a humectant. Fermentation products such as Alcoholic beverages, lactic acid, etc. utilising sucrose containing medium, requires the use of enzyme for release of invert sugars. used in the manufacturing of artificial honey and plasticizing agents which are used in cosmetics. "

"in controlling the growth of algae, bacteria and fungi. This multi enzyme mixture penetrates cell wall, lysis occurs, and metabolites leak out causing death of cells, thereby stunting their growth. It inhibits growth of filamentous bacteria by opening a sheath that surrounds the filamentous bacteria. sanitizes the mill section & restricts the inversion of sugar in the sugar juice. vastly superior to conventional chemicals like compounds of fluorides, bleaching powder and other halogen compounds. "

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