New enzyme launched by Novozymes27 Mar 2015
Novozymes has announced the launch of a new enzyme targeting the production of maltose syrups. The new product, known as Secura, is said to help optimise operations and reduce processing costs. The starch industry is one of the longest-standing markets for enzymes, the company notes,and produces a wide range of sweeteners and ingredients used within […]
Novozymes has announced the launch of a new enzyme targeting the production of maltose syrups. The new product, known as Secura, is said to help optimise operations and reduce processing costs. The starch industry is one of the longest-standing markets for enzymes, the company notes,and produces a wide range of sweeteners and ingredients used within the food industry.
Secura is described as a thermostable, low-pH beta amylase enzyme for maltose syrup production, with a higher product activity than plant-sourced beta amylase products – and this activity level is said to remain stable during storage, resulting in simpler, more consistent dosing and processing that does not need constant monitoring. As Secura is microbial-based, it is Chometz-free Kosher and Halal-certified, which Novozymes believes is becoming increasingly important in the sweetener market.
“The fact that Secura tolerates higher temperatures offers an important benefit to starch producers,” said Frederik Mejlby, Marketing Director for Novozymes’ Grain Processing. “Maltose syrups are typically produced at lower temperatures 55°-60° C, and have a relatively low osmotic pressure. This means that there is a risk that unwanted microorganisms can grow during saccharification. Keeping saccharification at higher temperature minimizes the risk of bacterial infections – and Secura works well at temperatures as high as 70° C.”
Traditionally, maltose syrup production requires a pH increase from 4.0 to 5.6 before the liquefaction step, Novozymes says, and a further adjustment to lower pH again for the next step in the starch process, saccharification. This double pH adjustment requires chemicals. Using both LpHera and Secura means, according to the company, that the process can run at pH 4.8 throughout both liquefaction and saccharification.
“Starch producers have been asking for new ways to make starch conversion more efficient. Last year, we launched LpHera to simplify the liquefaction process, now we are helping ease the saccharification process in maltose syrup production with Secura,” said Mejlby. “Like LpHera, Secura is very pH robust. So when used together maltose syrup production can run at a lower pH from liquefaction to saccharification. This saves on chemicals for pH adjustment, ion exchange resins and regeneration chemicals – and this translates to cash savings.”
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