Enzymes sweeten up

- Last updated on GMT

Related tags: Enzyme, Starch

Enzyme company Novozymes has announced the development of a new
enzyme for syrup production. According to the company Liquezyme X
allows manufacturers to improve syrup production with fewer
chemicals at lower cost.

Enzyme company Novozymes has announced the development of a new enzyme for syrup production. According to the company Liquezyme X allows manufacturers to improve syrup production with fewer chemicals at lower cost.

Liquezyme X is used in the initial liquefaction process of syrup production, where starch is liquefied into maltodextrins. After liquefaction, the maltodextrins are almost completely broken down into glucose. Fructose syrup, which is often used to sweeten soft drinks, is produced by isomerisation of glucose.

Like other alpha-amylases, Liquezyme X is used in the initial liquefaction process of syrup production. In this process, starch, e.g. from corn, is liquefied into maltodextrins. After proper liquefaction, a saccharification process takes place, where the maltodextrins are almost completely broken down into glucose, alternatively, a variety of maltose and glucose syrups can be produced.Whereas maltose and glucose syrups are the most common syrups produced in Europe, fructose syrup dominates the American market, where it has largely replaced sugar and is used, for instance, to sweeten soft drinks. Fructose syrup is produced by isomerisation of glucose.Liquezyme X, claims Novozymes, helps to improve syrup production in several ways. One factor is that it ensures optimal degradation of starch into glucose. This means fewer by-products such as panose, which is a common problem when other liquefaction enzymes are used. With fewer by-products, a higher level of the glucose can be obtained - and the more glucose, the sweeter the syrup, said Larry Peckous, technical service manager at Novozymes.

"To meet our customers' needs, we have developed an alpha-amylase with a number of valuable features such as activity at low pH, low calcium requirement, reduced by-product formation and high thermostability"​,added Ole Bill Jørgensen, marketing manager at Novozymes.

Related topics: R&D

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