Starch Sweetness Enzymes

Environmental sustainability remains a key focus within the food industry.

The utilization of starch enzyme in the production of sugar and sweeteners has become a key strategy in promoting a more sustainable manufacturing process.

Our starch sweetness enzymes are biodegradable and biocompatible, this means that residues left in the final product are less likely to pose environmental hazards, contributing to more eco-friendly food production processes. By optimizing the enzyme conversion of starch, manufacturers can achieve higher sweetener yields from the same amount of raw material, leading to increased overall efficiency and cost-effectiveness. This not only benefits the economic aspects of production but also aligns with the principles of sustainable resource utilization.

• Reduced energy consumption and processing time.
• Decreased need for high-temperature processing and lower operational costs.

Enzyme hydrolysis of starch results in the production of sugars, reducing the need for expensive refined sweeteners and intricate chemical processes. Enzyme conversion allows for precise control over the sweetness levels in products, facilitating the use of lower-cost raw materials while maintaining the desired taste profile.

Our starch sweetness enzymes also help process optimization by reducing the time and energy required for sweetener production. The use of starch sweetness enzymes presents a valuable opportunity for manufacturers to lower production costs through improved raw material utilization, process efficiency, and reduced resource consumption, ultimately enhancing the economic viability of sweetener production.

Amylase

Amylose is a linear polymer of glucose molecules, constituting one of the two types of starch molecules alongside amylopectin. The enzymatic modification of amylose involves the action of specific enzymes that target its molecular structure, influencing its properties and subsequently impacting the sweetness of starch-containing products.

Our amylase enzymes are key players in this process, catalyzing the hydrolysis of starch molecules. They break down the long chains of glucose in both amylose and amylopectin into simpler sugars. In the case of amylose, the enzymatic action results in the formation of maltose and other oligosaccharides, contributing to the overall sweetness of the end product. The extent of enzymatic modification can be controlled to achieve the desired level of sweetness, providing food manufacturers with a versatile tool to tailor the sensory attributes of their products.

- HFCS

Amylase is essential in the production of HFCS, a widely used sweetener in the food and beverage industry. The enzyme breaks down corn starch into glucose, and subsequent enzymatic processes, including the use of glucose isomerase, convert a portion of the glucose into fructose, creating HFCS.

Glucoamylase

Neozyme® GA is glucoamylase specifically acts on the end of starch molecules, breaking them down into individual glucose units. This is vital for the production of glucose syrup, a common sweetener. Neozyme® GA provides a high yield of glucose during wheat starch hydrolysis, making it an efficient enzyme for sweetener production. The use of glucoamylase allows for control over the dextrose equivalent of the final product. DE is a measure of the degree of starch hydrolysis, and it influences the sweetness, viscosity, and other properties of the sweetener.

Pullulanase

Our pullulanase act on amylopectin to improve the decomposition rate and utilization rate of starch. Our pullulanase, when combined with fungal α-amylase, β-amylase, or maltotriose hydrolase, can significantly enhance the breakdown of starch, leading to higher maltose content in the final syrup. This is crucial for achieving the desired sweetness and functional properties in maltose-based sweeteners.

Multi-Enzyme Blends

We have a range of multi-enzyme blends that work synergistically to break down starch into sugars more efficiently than using a single enzyme. Different enzymes in the blend target various components of starch molecules, optimizing the hydrolysis process.

Our multi-enzyme blends provide flexibility in customizing the sugar composition of the final product. By adjusting the enzyme ratios, manufacturers can tailor the blend to produce specific sugars, meeting diverse formulation needs.