Enzymes are used in both the alcohol and starch-processing industries to hydrolyze (break down) large starch molecules into simple sugars. Typically, the hydrolysis of starch to simple sugars is accomplished using a two-step, enzyme-catalyzed process called liquefaction and saccharifaction. 

Beverage Alcohol and Fuel Ethanol Industries
To save energy in alcohol production, starch can also be liquefied at lower temperatures using Specialty Enzymes’ SEBamyl-BAL or fungal alpha-amylase SEBamyl-L. These alpha-amylases quickly reduce the viscosity of gelatinized starch. 

In distilleries with pre-saccharification systems, our glucoamylase blend SEBamyl-GL is used to convert liquefied-starch to fermentable sugars. SEBamyl retains excellent activity over a wide temperature range, making it suitable for use in simultaneous saccharificaton and fermentation distilleries.

Protease enzymes that breakdown proteins to their constituent amino acids are commonly added to whole-grain, alcohol fermentations to enhance yeast nutrition and alcohol yields. SEB-Neutral P increases free-amino nitrogen concentrations and the extraction of encapsulated starch when added to the fermentor.  

Non-starch, polysaccharide-hydrolyzing enzymes, such as CelluSEB-L and ViscoSEB-L, are used in cereal-grain fermentations to reduce mash viscosity, improve alcohol yields and reduce fouling of distillation columns and spent-beer evaporators. 

Starch-Processing Industries
Enzyme technology provides high finish product yields and quality, consistent carbohydrate profiles, plant-process flexibility and energy savings when applied in starch processing.

Specialty Enzymes’ SEBstar-HTL and SEBamyl-BAL are blends used in the starch-liquefaction process for production of maltodextrins that are used in paperboard adhesives, paper sizing and in the manufacture of syrup-sweeteners.

Fungal alpha-amylase SEBamyl-L is used to saccharify low-DE, starch hydrolyzates in the production of crystalline maltose, low-DE maltose syrups and high-conversion, mixed maltose/glucose syrups. These stable sugar-syrups resist crystallization. They are also widely used as sweeteners in the beverage and food industries and as a source of fermentable sugars in the brewing and fermentation industries.

View the Alcohol and Starch Product Range