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IFF Danisco ® Distilling Enzymes (continued) Saccharification Enzymes
SACCHARIFICATION
Unfermentable carbohydrates from starch are broken down to produce fermentable sugars.
DIAZYME ® 87 Glucoamylase blend • Best in class starch conversion • Increase alcohol yields • Lower residual starch Application: Add at temperatures below 64° C (147° F) at saccharification or in the fermenter. • Faster initial alcohol production with increased alcohol yields from better starch hydrolysis • Obtain fast and complete fermentations • Recommended for Simultaneous Saccharification and Fermentation Application: Add to cooling mash when temperature reaches 60 – 65°C (140 - 149°F) before pitching yeast. DIAZYME ® SSF2 α-amylase, glucoamylase & protease DIAZYME ® SSF Glucoamylase & protease • Improve yeast vitality for faster, consistent fermentations • Increase alcohol yields • Recommended for Simultaneous Saccharification and Fermentation Application: Add to cooling mash when temperature reaches 60 – 65° C (140 - 149° F) before pitching yeast. • Increase alcohol production • Good for high corn mashes • Use in conjunction with Diazyme FA or Alphalase AFP to optimize processing Application: Add at temperatures below 70° C (158° F) at saccharification for complete saccharification or in the fermenter. DIAZYME ® X4 Classic glucoamylase
Dose Rate (kg/MT of grist)
Enzyme Name
Optimal Temp Range
Optimal pH Range
55 - 66° C (131 - 151° F) 53 - 74° C (127 -165° F) 56 - 76° C (133 - 169° F) 56 - 76° C (133 - 169° F)
DIAZYME ® 87
0.1 - 2.5
4.6 - 5.8
DIAZYME ® SSF2
0.6 - 0.8
3.5 - 5.5
DIAZYME ® SSF
0.4 - 1.6
3.7 - 5.4
DIAZYME ® X4
0.3 - 0.6
3.7 - 5.4
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 7
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