New Novozymes enzyme aids production of maltose syrups

Novozymes last week introduced a new enzyme product that makes it easier and less costly to make maltose syrups.

The new product, known as Secura, is more active than beta amylase products that are produced from plants. Because of its stability, Secura offers simpler and more consistent dosing, and it doesn’t need to be watched constantly during processing.

One of the biggest users of enzymes is the starch industry, which makes sweeteners and ingredients used in foods.

“The fact that Secura tolerates higher temperatures offers an important benefit to starch producers,” Frederik Mejlby, marketing director for Novozymes' grain processing, said. “Maltose syrups are typically produced at lower temperatures (between 131 and 140 degrees Fahrenheit), and have a relatively low osmotic pressure. This means that there is a risk that unwanted microorganisms can grow during saccharification. Keeping saccharification at higher temperature minimizes the risk of bacterial infections - and Secura works well at temperatures as high as (158 F)”

A big advantage of Secura is that it is grown through microbes, meaning it is able to meet the growing demand in the sweetener market for products that are Chometz-free Kosher and Halal-certified.

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