(A UNIQUE HIGH-TEMPERATURE ENDO-ALPHA AMYLASE FORMULATION FOR THE Sugar Enzyme)
It has been proved that starch slows down the filtration of sugar liquor in the refining of sugar. It is claimed that it exerts a considerable influence on the viscosity that it might double the viscosity. Further, it is well known that starch retards the rate of crystallization of sucrose. HTAA-PR (sweetness booster for sugar cane juice processing) is an endo-amylase, that catalyzes the release of successive glucose units from non-reducing ends of dextrin and oligosaccharide chains by hydrolyzing both linear and branched glucosidic linkages. It contains extracellular enzymes produced by controlled fermentation of a selected strain of Aspergillus niger.
HTAA-PR is an endo-amylase that hydrolysis the alpha-1, 4-glucosidic bonds in amylose and amylopectin. It is used for glucose production from Saccharified starch. It is important to understand that starch is actually a complex sugar. Each starch molecule is a long chain of up to a thousand glucose molecules bonded either in a straight line or branching like the leafless arm of the tree.
50 Ltr carbo packing.
- Prolonged use is seen to improve in ICUMSA.
- Competent degradation of starch into dextran and glucose.
- Elevated sugar yields.
- Reduced risk of infection due to high temperature and low operating Ph.
- Reduced color formation leads to lowering refining needs reducing overall process costs.
- Improved crystallization and evaporation efficiency.
- Reduced starch losses with sugar enzymes.
- Low treatment costs and dosages.
- Increased sugar quality with sugar enzymes.
- A guarantee that the production process will always run smoothly and efficiently