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IFF Danisco ® Distilling Enzymes (continued) Viscosity Reducing & Filtration Optimization Enzymes Viscosity Reduction - Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity.
Product
Description
Benefits
β-glucanase, cellulase & arabinoxylanase
• Reduce viscosity during pre-treatment step • Allows for higher solids concentration during mashing • Improve energy e ciency and throughput • Enhance solids separation • Great for high rye inclusions to prevent dough balling • Recommended for barley, oats, and mixed grain bills
LAMINEX ® C2K
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
46 - 70 °C (115 - 158 °F)
50 - 300
3.4 - 6.1
0.05 - 0.30
Application: Add during pre-treatment step prior to cooking.
β-glucanase & arabinoxylanase
• Fast viscosity reduction during pre-treatment step • Allows for higher solids concentration during mashing leading to higher yields • Improve energy e ciency and throughput • Enhance solids separation • Recommended for wheat or corn
LAMINEX ® 750
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
62 - 90 °C (144 - 194 °F)
50 - 300
3.5 - 5.5
0.05 - 0.30
Application: Add during pre-treatment step prior to cooking or to stillage prior to evaporation.
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LAMINEX ® C2K Video Watch the effects of LAMINEX ® C2K on a high rye mash.
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