View Table of Contents IFF Danisco ® Distilling Enzymes (continued) Viscosity Reducing Enzymes
VISCOSITY REDUCTION
Enzyme activities such as cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity.
LAMINEX ® C2K β-glucanase, cellulase & arabinoxylanase
• Reduce viscosity during pre-treatment step • Improve energy efficiency and throughput
• Great for high rye inclusions to prevent dough balling • Recommended for barley, oats, and mixed grain bills
Application: Add during pre-treatment step prior to cooking
LAMINEX ® 750 β-glucanase & arabinoxylanase • Fast viscosity reduction during pre-treatment step • Allows for higher solids concentration during mashing • Recommended for wheat or corn Application: Add during pre-treatment step prior to cooking or to stillage prior to evaporation.
Dose Rate (kg/MT of grist)
Enzyme Name
Optimal Temp Range
Optimal pH Range
46 - 70° C (115 - 158° F) 62 - 90° C (144 - 194° F)
LAMINEX ® C2K
0.3 - 1.2
3.4 - 6.1
LAMINEX ® 750
0.05 - 0.30
3.5 - 5.5
LAMINEX ® C2K Video Watch the effects of LAMINEX ® C2K on a high rye mash.
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