Enzymes
for Extrusion / Rework Aids
Enzymes may be useful to
increase the rate of flow of starch based systems through
an extruder. The process speed is improved or RPM's
decreased because the viscosity of the gelatinized starch
is reduced. The potential also exists to change the
flavor profile through development of reducing sugars to
react with proteins in the cooking chamber to form milliard
reaction products. If there is a concern about residual
enzyme activity, the low temperature stable Fungal Amylase
should be evaluated first.
ENZECO® FUNGAL
AMYLASE L-40
Fungal alpha amylase derived from Aspergillus oryzae,
available in liquid.
ENZECO® BACTERIAL AMYLASE 4000
Thermostable alpha amylase derived from B. stereothermophilus available
as liquid and powder.
ENZECO® BACTERIAL AMYLASE 2LC
Derived from B. subtilis, a moderately heat-stable,
food grade liquid alpha amylase.
Enzymes to reduce
viscosity from non-starch components
ENZECO® CELLULASE
CE-2 (liquid), ENZECOâ CELLULASE
CEP (powder)
Derived from T. longibrachiatum (aka T.reesei),
this is food grade cellulase. It is available as
a liquid and a powder. It is very high in endo cellulase
activity and has substantial activity on cellulose as measured
by filter paper activity.
ENZECO® BETA GLUCANASE
Derived from T. longibrachiatum (aka T. reesei),
is a food grade source of beta glucanase for brewing, or
to hydrolyze glucans that may reduce processing rates. Available
as a powder or liquid.
ENZECO® XYLANASE S 200
A xylanase preparation derived from T. longibrachiatum
(aka T. reesei). It is a powder standardized
to 200,000 BXU/g. Primary use is in baking and milling.
ENZECO® HEMICELLULASE 20M
A hemicellulase derived from A. niger. The
principal use is in baking and milling, as well as animal
feeds. This hemicellulase/xylanase is not as aggressive
as ones from T. longibrachiatum. However,
it contains significant amounts of guar and related mannan
degrading enzymes.
|
