Cereal drinks

For the production of cereal drinks we have different enzymes depending on the objective we seek.

Starch liquefaction and saccharification

Alfalisin NE 6.8

Bacterial alpha-amylase that allows optimal starch hydrolysis. Its operating temperature is between 45°C and 80°C.

Alfalisin

Thermostable bacterial alpha-amylase that allows optimal starch hydrolysis. Its operating temperature is between 70ºC and 100ºC.

Alfalisin F800L

Fungal alpha-amylase for the hydrolysis of previously gelatinized starch giving rise to dextrins. A prolonged reaction produces large amounts of maltose and maltotriose.

Amilolisin

Fungal amyloglucosidase for the production of glucose from the hydrolysis of starch and dextrins.

Fiber hydrolysis

Glucanolisin

Enzymatic preparation of fungal beta-glucanase for the hydrolysis of non-starch polysaccharides. In addition to beta-glucanase activity, it shows activity against cellulose and arabinoxylans.

Glucanolisin-F

Enzymatic preparation of fungal xylanase for the hydrolysis of xylan and arabinoxylans and other non-starch polysaccharides such as cellulose and beta-glucans.

Xilanolisin

Thermostable bacterial xylanase that hydrolyzes arabinoxylans in cereal grains, reducing their water retention capacity and reducing viscosity.

Celulisin

Fungal cellulose for the hydrolysis of celluloses and other non-starchy polysaccharides such as beta-glucans and xylan.

Protein hydrolysis

Proteolisin

Vegetable enzymatic preparation of papain from the edible fruit Carica Papaya. Proteolisin hydrolyzes high molecular weight proteins from a wide spectrum of products containing protein substances.

Do you need anything else?

We have other enzymatic solutions made according to our customer’s needs.

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You want to know more?

Please fill out this form and we will contact you.

We will only use your data for the purpose of your inquiry, we will never share your data with third parties. Please see our privacy policy for more information.