|Minimum Order Quantity||500 Kg|
(A Unique Dextranase formulation for Sugar Industry)
DEX-PR is a unique formulation of Dextranase which hydrolyzes Alpha-1,6 glucosidic linkage of dextran. It is produced by chaetomium sp. Dextran is a polysaccharide which is composed of alpha-1,6 linkage glucose unit. This polysaccharide is produced by some micro organisms such as Leuconostoc mesenteroides. When harvesting sugar cane is damaged climatically or mechanically and such microorganisms will attach the damaged portion, the microorganisms will assimilate the cane sugar and produce viscous dextran.
At a cane sugar refinery, dextran containing juice shows low filtration rate and poor crystallization of sucrose. Dex- PR is a endo splitting type dextranase and hydrolyzes the dextran rapidly.
Accordingly, usage of Dex- PR improves the purification process of cane sugar eliminating the interference of dextran in filtration and crystallization.
o Competent degradation of dextrin.
o Reduction in final molasses purity and molasses to sugar cane ratio.
o Improved in clarity of juice clarifier.
o Improvement in filterability.
o Improves clarification and crystallization of sucrose.
o Reduces over all viscosity and ensures improved pan boiling.
o Increased sugar quality and process efficiency.
o A guarantee that production process will always run smoothly and efficiently.
Dex- PR enzyme is stable over a wide pH and temp range and is active over a pH range of 4-6 and temperature of 45-75 ???C.
|Minimum Order Quantity||50 Kilogram|
|Usage/Application||Enzymatic formulation for Molasses storage tank|
|Packaging Size||25 Kg|
|Temperature||35-50 Deg C|
|Dose||15-20gm/T of molasses|
|Appearance||Clear light brown liquid|
|Net Weight||30 Kg|
|Country of Origin||India|
|Thin Juice||10-15 gm/T-thin juice|
|Concentrated Syrup||25-30 g/T of dry substance|
|Retention Time||30 -45min|
|Temperature||65-109 Deg C|
A unique High-temperature Endo- Alpha Amylase formulation for the Sugar industry
It has been proved that starch slows down the filtration of sugar liquor in the refining of sugar. It is claimed that it exerts a considerable influence on the viscosity that it might double the viscosity. Further, it is well known that starch retards the rate of crystallization of sucrose.
HTAA-PR(sweetness booster for sugar cane juice processing) is an endo-amylase, catalyzes the release of successive glucose units from non-reducing ends of dextrin and oligosaccharide chains by hydrolyzing both linear and branched glucosidic linkages. It contains an extracellular enzyme produced by controlled fermentation of a selected strain of Aspergillus niger.
HTAA-PR is an endo-amylase that hydrolysis the alpha-1, 4-glucosidic bonds in amylose and amylopectin. It is used for glucose production from Saccharified starch. It is important to understand that starch is actually a complex sugar. Each starch molecule is a long chain of up to a thousand glucose molecules bonded either in a straight line or branching like the leafless arm of the tree.
Prolonged use is seen to improve in ICUMSA.
Competent degradation of starch into dextrin and glucose.
Elevated sugar yields.
Reduced risk of infection due to high temperature and low operating Ph.
Reduced color formation leads to lowering refining needs reducing overall process costs.
Improved crystallization and evaporation efficiency.
Reduced starch losses.
Low treatment costs and dosages.
Increased sugar quality.
A guarantee that the production process will always run smoothly and efficiently