Starch Sweetness Enzymes

Enzymes for Starch, Syrup & Sweetener

Our Food Enzymes Provide Various Sugar Alteration Advantages for Starch-Derived Foods, Including Enhanced Sweetness, Improved Flavor Profiles, Prolonged Shelf Life, and More.

As health concerns surrounding excessive sugar consumption grow, the food industry has been actively seeking methods to reduce sugar content while maintaining the desired sweetness in products. Starch sweetness enzymes offer a natural and effective solution to achieve this goal, allowing for the reduction of added sugars without compromising taste and aligning with the industry’s commitment to offering healthier alternatives.

Application of enzymes in the food industry have emerged as a groundbreaking alternative to the traditional use of strong acids in the production of sugar syrups, making a significant shift in the food manufacturing industry. The utilization of enzymes in starch sweetness production has also streamlined manufacturing processes, leading to increased efficiency and cost-effectiveness, and fostering sustainability and efficiency.

Starch sweetness enzymes target specific starch molecules, ensuring a controlled and consistent breakdown. This precision allows processing equipment to handle diverse raw materials and varying processing conditions more efficiently. Our starch sweetness enzymes are gentler on processing equipment. They help reduce corrosion and wear on machinery, extending their lifespan and reducing maintenance costs.

Sustainable Starch Enzyme Products for Sweeteners

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.

Role of Enzymes in Starch Processing

Enzymes play a vital role in the production of high-quality starch-based products. They are used to facilitate the conversion of complex starch molecules into simpler sugars, improve the quality of dietary starch, and enhance the efficiency of the overall grain processing.

Hydrolysis of Starch into Sugars

Alpha Amylase: breaks down starch granule into maltose, glucose, and dextrins by cleaving the α-1,4-glycosidic bonds in the starch structure. This enzyme is particularly crucial in the liquefaction step of starch processing.
β-Amylase: Acts on the non-reducing ends of the starch molecule, releasing maltose. This enzyme is often used in combination with other amylases to achieve complete hydrolysis.

Liquefaction

During the liquefaction stage, alpha amylase is used to convert starch molecule into a liquid form by breaking down long chains into smaller fragments. This enzymatic process facilitates subsequent enzyme activity.


Saccharification

Glucoamylase acts on the remaining starch fragments produced during liquefaction, further breaking down the maltose units into individual glucose molecules by hydrolyzing the α-1,4-glycosidic bonds at the non-reducing ends of the maltose molecules. Glucoamylase is crucial for complete conversion of starch into glucose.

Control and Optimization

Enzyme activity is essential for controlling the processing parameters, such as temperature, pH, and reaction time, to achieve optimal efficiency and yield.



Enhance Sweetener Quality and Performance

Enzymes are employed to effectively hydrolyze starch to produce fructose and glucose syrup, which can then be further processed into sweeteners like high fructose corn syrup. Our enzymes help optimize various stages in sweetener production processes and are utilized to control the sweetness intensity of the final product. They can enhance the efficiency of reactions and reduce processing times, leading to cost savings and improved overall performance.

The use of starch enzymes aligns with the growing demand for clean label formulations, providing a natural and transparent solution for modifying starch sweetness.

Increased Yield and Efficiency

• Accelerated breakdown of complex carbohydrates into simpler sugars.
• Enhanced efficiency in starch liquefaction and saccharification processes.

Enzyme hydrolysis of starch with amylase typically results in a higher yield of sugars. Amylase can break down starch molecules more efficiently than other chemical or physical methods, leading to increased sugar production. Enzyme processes are highly specific and can operate under milder conditions with lower temperature and pressure compared to chemical processes. This specificity and mild operating conditions contribute to the efficiency of the process by reducing the energy requirements and minimizing unwanted byproducts.

Improved Products Quality

• Improved texture, taste, and consistency in food products.
• Increased yield and purity in starch-based products.

Enzyme conversion significantly boosts the sweetness profile of food products, providing a natural and versatile sweetening solution.The controlled action of starch sweetness enzymes allows for precise adjustments in sweetness levels, catering to diverse consumer preferences. This customization enhances the overall taste experience and offers formulators the flexibility to create unique and appealing products. The enzyme process improves flavor profiles, and impact on stability and reduced crystallization in syrups and confections further ensures a consistent and high-quality end product.

Precise Control Over Sweetness Levels

• Fine-tune enzymatic conditions to tailor sweetness profiles.
• Control sweetness by orchestrating a gradual release of sugars from starch.

Our starch enzymes, particularly amylase, contribute to precise control over sweetness levels through their ability to target the alpha-1,4-glycosidic linkages in starch molecules. This specificity ensures that the enzyme hydrolyzes starch into well-defined sugar components, primarily glucose and maltose syrup.

The starch modification results in the formation of shorter-chain carbohydrates, including maltose and other oligosaccharides. These compounds contribute to an intensified sweetness in the final product. Factors such as temperature, pH, enzyme concentration, and reaction time can be fine-tuned to control the extent of starch concentration and the sweetness of the final product.

Lower Production Costs

• 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.

Our Types of Starch Enzymes

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.

Products Overview
Discover Our Customized Solutions for Your Unique Needs

Starch sweetness enzymes have a broad range of applications, and we recognize that one size does not fit all.

Our team excels in designing enzymes that are tailored to the unique characteristics of your product or process. Whether you are dealing with starch-based sweeteners, syrups, or other related products, our customized solutions ensure optimal performance and efficiency.

With years of expertise in enzymatic solutions, our team of specialists has developed a deep understanding of starch enzymes and their applications. Our enzyme technology offers specificity in target reactions, enabling the customization of starch processing based on desired end-products. This flexibility is especially advantageous in the production of specific types of starch derivatives, such as modified starches with tailored functionalities for diverse industrial applications.

In addition to custom formulations, we offer expertise in process optimization. Our team can analyze your existing production processes and recommend adjustments that maximize the effectiveness of starch sweetness enzymes. This not only enhances the overall quality of your products but also contributes to cost savings and efficiency gains.

Partnering for a Greener Future

Your innovative partner leading the way in sustainable food production to support a growing world.

In addressing the imperative challenge of sustainably feeding a burgeoning global population projected to reach 9.8 billion by 2050, approximately one-third of all food produced for human consumption is wasted annually, amounting to 1.3 billion metric tons. Enzymes solutions play a vital role in reducing this waste by optimizing processes and extending the shelf life of perishable goods.

At VTR Biotech, we support food manufacturers around the world to achieve better yield and productivity. We are committed to innovations that address the challenges of increased demand, resource constraints, and environmental sustainability in the food industry. Our technical support team ensures that our food enzymes deliver superior performance across a spectrum of challenging conditions, including varying pH, temperature, and substrate environments. Our ongoing research and development efforts are dedicated to advancing food enzyme technology, aiming to align with the growing demand for eco-friendly practices in food manufacturing.

Quality Assurance

At VTR Biotech, quality is paramount. Our enzymes products undergo rigorous testing to ensure they meet the industry standards. We are committed to delivering enzymes that not only meet your specifications but also adhere to strict quality control measures, giving you confidence in the reliability and consistency of our products.

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