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IFF Danisco ® Distilling Enzymes (continued) Liquefaction Enzymes
LIQUEFACTION
Heat stable enzymes break down starch and reduce mash viscosity without adding additional water. Add to cereal cooking for faster, consistent liquefaction and thinning of starch in mash.
AMYLEX ® 6T Thermostable α-amylase
• Best in class viscosity reduction and starch solubilization • Robust performance at low and broad pH range • Improve productivity and increase yield
Application: Add to cereal cooker before cooking and/or at liquefaction.
AMYLEX ® 5T Thermostable α-amylase • Efficient and quick adjunct liquefaction • Allows for lower water to grist ratio Application: Add to cereal cooker before cooking and/or at liquefaction.
AMYLEX ® BT2 Classic thermostable α-amylase
• Efficient starch liquefaction at medium or high gelatinization temperatures • Great for distillers that want organic approval
Application: Add to cereal cooker before cooking and/or at liquefaction.
Dose Rate (kg/MT of grist)
Enzyme Name
Optimal Temp Range
Optimal pH Range
78 - 90° C (172 - 194° F) 70 - 90° C (158 - 194° F) 70 - 90° C (158 - 194° F)
AMYLEX ® 6T
0.05 - 0.5
4.8 - 7.0
AMYLEX ® 5T
0.05 - 0.6
5.4 - 8.4
AMYLEX ® BT2
0.8 - 1.6
6.1 - 6.8
AMYLEX ® 5T Demonstration Video AMYLEX ® 5T lab trial on a corn meal mash.
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 5
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