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Creative Enzymes Introduces Starch and Sweetener Enzymes at the Lowest Conversion Cost

Creative Enzymes, a professional enzyme provider located in New York, USA, is always hammering away at research and trials in order to provide customers with as many enzyme services and products as possible. Last week, the product manager of Creative Enzymes announced the launch of starch and sweetener enzymes to reduce the cost of converting starch into sweeteners. For the saccharification step, this enzyme produces more glucose than any other product on the market.

Enzymes are employed to convert starch into more useful, lower molecular weight saccharides, which is an old technology that has been around for millennia. Nowadays, these older uses of enzymes have been rationalized in the light of knowledge about enzyme action and new processes, involving highly purified enzymes from a variety of sources, can be proposed and adopted on a commercial scale.

"The new product we have developed is an effective way to break through the processing constraints faced by starch producers," said Lisa, Creative Enzymes’s marketing director, "Breaking these limitations allows processors to achieve the industry’s lowest cost of converting starch into sweeteners. Our starch-modifying enzymes are a mixture of glucoamylases that provide starch producers with a wide range of benefits. The resulting dextrose syrup, or D1, is exceptionally pure, and the yield increase means that producers can save raw material input of up to 3% while still meeting production targets."

At present, the main application of starch modifying enzymes in the food industry is to produce low-molecular-weight sugars through the complete hydrolysis of starch. However, there are several other uses for enzymes that are currently only on the laboratory or pilot scale, but have a brighter future. These processes include the addition of special enzymes to supplement hydrolysis, partial decomposition of starch to produce compounds with altered gelling and retrogradation properties, and the use of enzymes' non-hydrolytic and synthetic activities.

Starch is a source of energy for plants and can be found in grains, tubers, roots and other plants. Globally, about 60 million tons of starch are converted into sweeteners and ingredients each year, which are used in a variety of popular consumer foods, including candies, soft drinks, sauces, and canned fruits.

"Creative Enzymes is proud to continue innovating for the starch industry and providing a variety of solutions and products. We are dedicated to improving the output, efficiency, and sustainability of this important industry,” said the senior scientist at Creative Enzymes.

Here are some featured products you may be interested in:
(1) Pullulanases
(2) Glucoamylase
(3) α-Amylases
(4) Carbohydrases
(5) Custom blends

Working on a project involving starch and sweeteners? Want more detailed information about it? Please get in touch with Creative Enzymes at 1-516-855-7709 or send an email to [email protected]. Scientists here would be more than happy to serve you.

About Creative Enzymes
Creative Enzymes is a remarkable supplier and manufacturer in the enzymology field. Equipped with an advanced technology platform, Creative Enzymes is able to offer high-quality and professional services to customers. Its products and services are widely used in the academic and pharmaceutical industries.


https://www.creative-enzymes.com/cate/Starch-Sweeteners-Enzymes_125.html