For a trouble-free sugar production
Non-sugar substances, especially polysaccharides, can seriously impair sugar processing and the final sugar quality in many ways. The concentration of polysaccharides, like starch and dextran, in raw materials is affected by numerous factors, especially climate and harvesting methods play an important role.
SternEnzym responds to these recurring and varying problems with individual advice and technical know-how. SternEnzym has developed a complete package for the sugar industry to ensure a smooth process flow and the production of high-quality sugar. With Sugazym, SternEnzym can provide you with advice and support for the various sectors of the sugar industry (sugar beet, sugar cane, refinery).
Sugazym
Reduces the polysaccharide-induced increase in viscosity and sugar crystal malformation during processing.
The use of enzymes represents a reliable and natural way to minimise viscosity issues and crystal malformation. This is due to the fact that enzymes are biocatalysts derived exclusively from natural sources. To achieve a solution-oriented and cost-effective use of our enzymes, we use a combination of scientific research and industrial practice. This lets us provide reliable and individual advice to our customers.
Dr. Karin Abraham, Head of R&D
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Sugazym against polysaccharides
Microbial polysaccharides like dextran and levan cause problems during the sugar manufacture from beets. They do not naturally occur in sugar beets but are formed after harvesting by irreversible microbial processes. Their presence results in a higher viscosity and sugar crystal malformation, which lead to declines in quantity and quality.
The addition of Sugazym DX L and Quickmove can eliminate viscosity issues early on and prevent sugar crystal malformation.
Sugazym against polysaccharides
In the processing of sugar cane and refining of raw sugar, microbial (dextran and levan) as well as plant polysaccharides (starch) can have very negative effects on the process and the sugar quality. These effects result in a higher viscosity and sugar crystal malformation, which reduce quantity and quality.
The addition of Sugazym enzyme systems can eliminate viscosity issues early on and prevent sugar crystal malformation.
+49 4102 202-002
SternEnzym GmbH & Co. KG
Kurt-Fischer-Straße 55
22926 Ahrensburg, Germany
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