New Novozymes enzyme simplifies starch processing and cuts costs

Novozymes said March 25 it is introducing a new enzyme that will help starch producers boost the productivity of maltose syrups.

The enzyme, named Secura, has higher product activity than plant-sourced beta amylase products. This activity level remains stable during storage. This stability results in simpler, more consistent dosing and processing that does not need constant monitoring. Because Secura is microbial-based, it is Chometz-free Kosher and Halal-certified, advantages that are becoming increasingly important in the sweetener market.

“The fact that Secura tolerates higher temperatures offers an important benefit to starch producers,” Marketing Director for Novozymes Grain Processing Frederik Mejlby said. “Maltose syrups are typically produced at lower temperatures 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 70 degrees C.”

In 2014, Novozymes launched LpHera to simplify the liquefaction process. Like LpHera, Secura is very pH robust. When the products are used together, maltose syrup production can run at a lower pH from liquefaction to saccharification. This reduces the costs for chemicals for pH adjustment, ion exchange resins and regeneration chemicals.

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