Sugar/Syrup Making Enzymes

Sugar/ Syrup Making enzymes including Invertase, Beta-amylase, Dextranase, Alpha-amylase,etc.

Application and Dosage

1. Ivertase is mainly used to produce invert syrup.

Invertase hydrolyzes sucrose to equal glucose and fructose for producing invert syrup. Invert syrup can inhibit sucrose crystallization and improve the sweetness, enhance the flavor and color features in food.

Dosage: Add 350g invertase into 1MT sugar syrup(70%, 50℃), it is completely hydrolyzed in 6 hours.

If focus on the cost, add 150g invertase into 1MT sugar syrup(70%, 50℃) which can be hydrolyzed in 12 hours.

2. Beta-amylase is mainly used to produce maltose syrup.

Dosage: a. In the manufacture of maltose syrup and beer brewing ,0.1-0.3L/t dry basis ,the optimum saccharification 0.5-30 hours.

b. In the manufacture of high maltose syrup (>70%) , saccharification stage need to together with pullulanase , the recommended methods : β- Amylase 0.5-1.0L/t dry basis , pullulanase 0.5-1.0L/t dry basis ( base on 1000 u/ml) , saccharifying for 24 hours.

c. In the manufacture of super high maltose syrup (>90%) , saccharification stage need to together with pullulanase , the recommended methods : β- Amylase 1.5-2.0L/t dry basis, pullulanase 1.5-2.8L/t dry basis ( base on 1000 u/ml) , saccharifying for 24 hours and adding Maltotriose, saccharifying for 24 hours again.