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IFF Danisco ® Distilling Enzymes
IFF Danisco ® Distilling Enzymes (continued) Liquefaction Enzymes
Traditional brewing and distilling rely on the enzymes produced by malted grains to convert starch into fermentable sugars. Some of the critical enzymes developed during malting are amylases, proteases, and cellulase. These same enzyme activities are offered by Gusmer as IFF Danisco distilling enzymes. IFF is a global leader of innovative and sustainable solutions in food, beverage, health, biosciences and sensorial experiences. Gusmer Enterprises has partnered with this iconic brand to serve the distilling industry. Today, enzymes are used by distillers to improve process ef ciency, increase alcohol yield, enhance fermentation, and to maintain overall quality and assure brand consistency. With enzymes, distillers can make use of locally produced grains and alternative raw materials to create unique, single-grain and alternative spirits. They are fundamental tools for consistently producing high quality spirits. Liquefaction
Liquefaction - Heat stable enzymes break down starch and reduce mash viscosity for better mixing and processing.
Product
Description
Benefits
Thermostable α-amylase
• Best in class viscosity reduction and starch solubilization • Robust performance at low and broad pH range • Improve productivity and increase yield
AMYLEX ® 6T
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Use Rate (kg/MT of grist) 0.05 - 0.5
Use Rate (ppm of grist) 50 - 500
Optimal Temperature Range 78 - 90 °C (172 - 194 °F)
Optimal pH Range 4.8 - 7.0
Application: Add to cereal cooker before cooking and/or at liquefaction.
• E cient and quick adjunct liquefaction • Allows for use of low water to grist ratio
Thermostable α-amylase
AMYLEX ® 5T
Mashing is the first step in processing starch-containing grains to alcohol. When milled grain is added to water and heated, the starch in the grain gelatinizes making it available to enzymes, but with a dramatic increase in viscosity. During liquefaction , mash viscosity is reduced by alpha-amylase enzyme activity that breaks down starch molecules to produce water-soluble dextrin fragments and maltose. Viscosity Reducing Enzymes Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down the non-starch components of grains to release more starch for conversion and reduce mash viscosity. Saccharification
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Video Customer Testimonial
Use Rate (kg/MT of grist) 0.05 - 0.6
Use Rate (ppm of grist) 50 - 600
Optimal Temperature Range 70 - 90 °C (158 - 194 °F)
Optimal pH Range 5.4 - 8.4
Application: Add to cereal cooker before cooking and/or at liquefaction.
• E cient starch liquefaction at medium or high gelatinization temperatures • Great for distillers that want organic approval
Thermostable α-amylase
AMYLEX ® BT2
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Use Rate (kg/MT of grist) 0.8 - 1.6
Use Rate (ppm of grist) 800 - 1600
Optimal Temperature Range 70 - 90 °C (158 - 194 °F)
Optimal pH Range 6.1 - 6.8
Jacob Call, Master Distiller Will Myers, Production & Procurement Manager Green River Distilling - Owensboro, KY
Application: Add to cereal cooker before cooking and/or at liquefaction.
• Use with low gelatinization temperature starches • Great for distillers that want organic approval
Low Temperature α-amylase
AMYLEX ® LT
Water-soluble fragments of starch called dextrins are unfermentable carbohydrates that must be broken down even further in saccharification to produce fermentable sugars. Glucoamylase enzymes break off single molecules of highly fermentable glucose from starch molecules, dextrins and maltose. Fermentation Enhancement Fermentation enhancement enzymes, protease and peptidase, aid the breakdown of grain endosperm, a protein-starch matrix, into smaller proteins and amino acids releasing starch for conversion and providing additional amino acid nutrients in the wash for yeast to thrive. Enzymes are proteins that act as catalysts to promote chemical reactions. Very small amounts of an enzyme can cause a significant, but specific change in a large amount of material. Enzymes act more slowly at lower temperatures and are permanently denatured by high temperatures. Process temperature, pH and enzyme additions must be controlled for optimum results. When using specific combinations or blends of all these enzymes, a distiller can reduce mash viscosity, increase extract, produce more fermentable sugars and assure consistency even with varying raw material. IFF Danisco distilling enzymes from Gusmer supply these key enzyme activities and provide the tools to reduce cost, waste and energy consumption, accelerate production and achieve consistently high quality spirits. IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to IBC totes. Contact your Gusmer representative on availability and lead times.
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Use Rate (kg/MT of grist) 0.8 - 1.6
Use Rate (ppm of grist) 800 - 1600
Optimal Temperature Range 45 - 63 °C (113 - 145 °F)
Optimal pH Range 6.2 - 6.7
Application: Add to cereal cooker before cooking and/or at liquefaction.
AMYLEX ® 5T Demonstration Video AMYLEX ® 5T lab trial on a corn meal mash. Scan the QR Code or go to www.gusmerdistilling.com/videos
4 2022 - 2023 Gusmer Enterprises, Inc. Distilling Products Catalog
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