Starch processors use our enzymes to convert starchy crops, such as corn, wheat, and tapioca, into value-added food and industrial ingredients.
Our experienced professionals, many of whom have worked in grain-milling refineries, provide our clients with technical support to maximize results in their operations.
Enzyme processing benefits
Historically, to process starch, acids were combined with high temperatures and pressures to accomplish the same reaction that enzymes now perform under relatively mild conditions. Enzyme processing offers many benefits, including:
- Prevention of undesirable colors and flavors
- Increased dextrose yield from 86% up to 97% or more.
Our scientists constantly push the envelope to improve our products. We have replaced our first-generation products with more efficient and better-targeted enzymes.
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