Liquefaction Enzymes
Liquefaction – Heat stable enzymes break down starch and reduce mash viscosity for better mixing and processing. Add to cereal cooking for faster, consistent liquefaction and thinning of starch in mash.
AMYLEX® BT2 – Thermostable bacterial α-amylase
- Rapidly reduces viscosity for efficient starch liquefaction
- Can be used for medium or high gelatinization temperatures
- Great for distillers that want organic approval
- Application: Add to cereal cooker before cooking and/or at liquefaction.
AMYLEX® 5T – Thermostable bacterial α-amylase
- Excellent adjunct liquefaction at low pH
- Allows for use of low water to grist ratio
- Efficient starch liquefaction for reduced processing costs
- Achieve faster viscosity break
- Application: Add to cereal cooker before cooking and/or at liquefaction.
AMYLEX® 4T – Thermostable bacterial α-amylase Excellent adjunct liquefaction at low pH
- Rapid viscosity reduction at high solid concentrations
- Allows for the use of high temperature gelatinization starches
- Can be used with high adjunct levels
- Application: Add to cereal cooker before cooking and/or at liquefaction.
Please contact your Gusmer Technical Sales Rep for application guide or additional questions.