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.

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