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Sugar Enzyme - HTAA-PR


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