Liquefaction Enzymes

Gusmer Enterprises is proud to be the authorized distributor for DuPont™ Danisco®

Supplemental enzymes break down starch and reduce mash viscosity without adding additional water. Add to cereal cooking for faster, consistent liquefaction and thinning of starch in mash.

AMYLEX® 4T
Thermostable bacterial alpha-amylase for effective starch liquefaction.

  • Rapid viscosity reduction at high solid concentrations
  • Allows for the use of high temperature gelatinization starches
  • Can be used with high adjunct levels

AMYLEX® 5T
The newest thermostable bacterial alpha-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

AMYLEX® BT2
Non-GM derived thermostable bacterial alpha-amylase.

  • Rapidly reduces viscosity for efficient starch liquefaction
  • Can be used for medium or high gelatinization temperatures
  • Great for distillers that want organic approval

AMYLEX® PA
Optimized blend of enzymes, including phytase and alpha-amylase for liquefaction.

  • Lower total liquefaction costs (enzyme, ammonia, and sulfuric acid)
  • Lower sulfur in distiller’s grain
  • Best performance when full dose is added to mix or slurry
    Application: Add to cereal cooker before cooking and/or at liquefaction.

Please contact your Gusmer Technical Sales Rep for application guide or additional questions.

The DuPont Oval Logo is a trademark of DuPont or its affiliates.
Contact Us

Do you have further questions about these products?

Please complete this form and a technical specialist will contact you within one business day.