New enzyme could save cash for maltose syrup producers, says company
The product called Secura, could add stability to the overall production of maltose syrup, thereby contributing to “significant chemical and energy savings”, it added.
Novozymes Grain Processing marketing director Frederik Mejlby said: “Secura is the first microbial based amylase as all the other ones in the market today are plant derived. It has four main benefits -- its activity is more stable, strength is higher, has better temperature stability and is more pH stable.”
Together, these benefits could reduce production costs, he said.
Effects on cost
Mejlby said that since Secura had a higher product activity than plant derived beta amylase products, its activity level remained stable during storage. “This stability results in simpler, more consistent dosing and processing that does not need constant monitoring,” he said.
And because its strength was higher, fewer materials needed to be transported during its production, thus again, saving on costs.
It also tolerated higher temperatures, which meant more benefits for starch producers, he added. “Maltose syrups are produced at lower temperatures 55°-60°C…which means that there is a risk that unwanted microorganisms can grow during saccharification. Keeping saccharification at higher temperature minimises the risk of bacterial infections and Secura works well at temperatures as high as 70° C,” he said.
And lastly, because Secura is pH robust, it could save on chemicals required for pH adjustment during saccharification.
Mejlby explained that traditionally, maltose syrup production required a pH increase from 4.0 to 5.6 before the liquefaction step, and then a pH decrease for the next step in the starch process, saccharification. “This double pH adjustment requires chemicals. But since Secura is pH robust, it can run throughout the saccharification process without the pH being adjusted, thereby cutting down on chemicals…and this translates to cash savings,” he said.
There are four basic steps involved in starch conversion – separation, liquefaction, saccharification and isomerisation, said a statement from the company.
“Starch producers have been asking for new ways to make starch conversion more efficient. Last year, we launched LpHera to simplify the liquefaction process, now we are helping ease the saccharification process…with Secura,” said Mejlby.
It will now be rolled out in Europe (except Denmark and France) the US, India, Indonesia, some parts of the Middle East and South Africa.
“We expect approvals coming in from France and Latin America in the coming years,” said Mejlby.
Globally, approximately 60 million tons of starch is converted into sweeteners and ingredients per year, which are used in a wide variety of consumer foods, including confectionery, soft drinks, sauces and canned fruits.