| Fructozym® FLUX | Erbslöh Geisenheim AG | Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses a...view more Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® FLUX is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® FLUX. view less | |
| Distizym® AG ALPHA | Erbslöh Geisenheim AG | Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergill...view more Distizym® AG ALPHA is a combination enzyme which is applied in alcohol production of distilling mashes derived from farinaceous materials for the saccharification of the liquefied starch. The enzyme is produced from specially selected strains of Aspergillus niger and Aspergillus oryzae. The main activity of the enzyme is based on a fungal glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.) and a fungal α-amylase (1,4-α-D-glucan-glucanohydrolase: EC.3.2.1.1.). As endo enzyme the amylolytic enzymatic activities of Distizym® AG ALPHA hydrolyse 1,4-α-D-glycosidic bonds within the starch molecule and, at the same time, progressively the 1,4-α- D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process maltose and D-glucose units are split off. Additionally, also the 1,6-α-D-glycosidic bonds of the amylopectin are cleaved. The enzyme is applied at temperatures of up to 60 °C and is effective in a pH-range of 4.0-5.5. view less | |
| Endozym® Alphamyl SB1 | AEB Group | Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield d...view more Endozym® Alphamyl SB1 is an enzymatic preparation acting at higher temperatures than those normal allowed for other bacterial amylases. It reduces the viscosity of the cereal mash and promotes the extraction of a more concentrated wort, increasing yield during the mashing-in stage. Endozym® Alphamyl SB1 is used in the food industry as a processing aid in the liquefaction of starch. view less | |
| Fructozym® Flow UF | Erbslöh Geisenheim AG | Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to...view more Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to prepare for good clarification and filtration, enhanced stability of juices rich in colloids derived from stressed mashes, increase of flux rate of ultrafiltration plants and prolonged operating time of the membranes between two cleaning cycles, reduction of foam stabilizing and filtration inhibiting neutral colloids in special applications (e.g. base concentrate for schorle (fruit punch). Besides its efficient pectinase main activity, Fructozym® Flow UF possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® Flow UF is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® Flow UF. view less | |
| Distizym® AG | Erbslöh Geisenheim AG | Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a...view more Distizym® AG is a special enzyme which is applied in alcohol production for saccharification of mashes containing liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). It provides extensive saccharification of liquefied starch to fermentable D-glucose units. Distizym® AG progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. view less | |
| Distizym® AG-7 | Erbslöh Geisenheim AG | Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is b...view more Distizym® AG-7 is a special enzyme which is applied in alcohol production for the saccharification of mashes which contain liquefied starch. The enzyme is produced from a specially selected strain of Aspergillus niger. The main activity of the enzyme is based on a glucoamylase (exo-1,4-α-D-glucosidase: EC.3.2.1.3.). Distizym® AG-7 progressively hydrolyses 1,4-α-D-glycosidic bonds of starch, dextrins and oligosaccharides starting from the non-reducing chain end. In this process D-glucose units are split off. The enzyme also cleaves the 1,6-α-glycosidic bonds of amylopectin, yet with reduced conversion rate. view less | |
| Fructamyl® HT-300 | Erbslöh Geisenheim AG | Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of th...view more Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of the juices becomes possible and secondary haze is prevented. On principle amylases are only able to decompose dissolved starch. By thermal treatment, e.g. high-temperature storage, flash pasteurization, concentration (temp. >70°C), the starch contained in the fresh juice is gelatinized and dissolved. In stored, starch containing juices and concentrates part of the dissolved starch crystallizes again during storage time (retrogradation). The retrograded starch which is not degradable by enzymatic treatment is usually fined out during clarification. The degradation of dissolved starch is effected by adding Fructamyl® HT-300 either during cold clarification (15-20°C) or during hot clarification (45-55°C). view less | |
| Fructamyl® FCT | Erbslöh Geisenheim AG | Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved...view more Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved starch, dissolved starch cannot be fined out or filtered off. Consequently, the enzymatic degradation of the starch in solution by means of Fructamyl® FCT is absolutely necessary for the production of clear juices and concentrates. Fructamyl® FCT provides for facilitated clarification, unproblematic filtration and prevents from secondary haze. At temperatures around 20 °C, Fructamyl® FCT can be securely applied for starch degradation. Fructamyl® FCT was specially developed under the aspect that filamentous cloudiness, even at high dosages that are particularly required for the processing of premature apples can be avoided. The enzyme protein of Fructamyl® FCT is removed during clarification/fining. If juices and concentrates are stored without starch degradation, the starch present in dissolved form at the beginning of storage, crystallizes during storage (retrogradation). view less | |
| Fructamyl® FHT | Erbslöh Geisenheim AG | Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the pro...view more Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the product at high temperatures and low pH- values corresponds to the stability of amyloglucosidases. Due to the specially developed structure of the active enzyme protein, even high dosages do not cause filamentous cloudiness. view less |
