Brewing Product Range by Specialty Enzymes

Brewing Product Range

Product	Application	Benefits
SEBamyl-BAP SEBamyl-BAL	Bacterial amylases for liquefaction of whole grain starch	· Excellent thermal stability · Quickly reduces viscosity of gelatinized starch · Produces low-molecular weight dextrins · Completely inactivated at temperatures above 90^oC
SEB-Neutral P SEB-Neutral PL	Protease used for conversion of grain proteins to increase free-amino nitrogen.	· Hydrolyzes both animal and vegetable proteins · Breaks down and increases protein dispersibility, solubility, palatability and digestibility
SEBstar-HTL	Heat-stable alpha-amylase used for high temp. liquefaction of starch containing grain mashes	· Excellent thermal stability for liquefaction of steam jet cooked starch · Produces low-viscosity, dextrose syrups in 90 min. at 80-90^oC · Whole corn or grain liquefaction at pH 5.8 and 80-85^oC · Increases wort yield and grain adjunct cooking capacity
CelluSEB-TL CelluSEB-TS	Cellulase used to increase the yield of fermentable sugars, and to reduce mash/wort viscosity	· Increases liquid or solid plant extract yields by 5 - 20% · Aqueous extraction at mild temperatures and pH conditions · Increases extract purity · Increases extraction of cereal grain starch by 2 - 5% · Easier and more rapid solids separation and concentration · Trouble-free clarification and filtration· Increases processing capacity and profitability
SEBeta-L SEBeta-Conc	Endo-glucanase used to increase the yield of fermentable sugars, and to reduce wort/mash viscosity	· Increases extract yields by 5% - 20% when mashing of malt or barley and malt mixtures · Increases extract purity · Increases extraction of cereal grain starch by 2 - 5% · Easier and more rapid lautering and beer filtration · Increases brewery capacity and profitability
SEBzyme-MALT L SEBzyme-MALT S	Endo-glucanase used to reduce wort viscosity and to increase the concentration of fermentable sugars and nitrogen	· Increases extract yields by 5% - 20% when mashing of under-modified malt or barley and malt mixtures · Increases extraction of cereal grain starch by 2 - 5% · Easier and more rapid lautering and beer filtration · Increases wort fermentability · Increases brewery capacity and profitability
SEBamyl-LCA SEBamyl-L SEBamyl-S	Amylases used to increase the fermentability of the high-adjunct mashes and to reduce residual dextrins in the production of low carbohydrate beer	· Excellent thermal and pH stability · Produces high-maltose syrups (DE 50) in less than 24 hours · Inactivated at normal pasteurization temperatures · Whole corn or grain liquefaction at pH 5.0 and 60^oC
SEBamyl-GL	Glucoamylase used for saccharification of whole-grain starch to glucose	· Excellent thermal and pH stability · Produces high-DE, glucose syrups in less than 48 hours · Allows whole-corn or grain starch saccharification to occur at pH 4.8 and 65^oC
SEBflo-TL SEBflo-TS	Endo-glucanase used to increase the yield of fermentable sugars, reduce wort/mash viscosity, and to induce faster maturation of beer	· Induces faster maturation of beer · Increases extract yields by 5% - 20% when mashing of malt or barley and malt mixtures · Increases extract purity · Increases extraction of cereal grain starch by 2 - 5% · Easier and more rapid lautering and beer filtration · Increases brewery capacity and profitability
ViscoSEB-L	Carbohydrase used to increase the yield of fermentable sugars, and to reduce wort/mash viscosity	· Increases liquid or solid plant extract yields by 5% - 20% · Easier and more rapid solids separation and concentration · Increases extract filtration, refining, clarification rates · Increases extract purity · Increases extraction of cereal grain starch by 2 - 5% · Increases processing capacity and profitability
SEBclear-L SEBclear-S	A blend of endo-glucanases and endo-proteases used to chill-proof finished beer	· Stabilizes finished beer by removing protein and beta-glucan · Extends the shelf-life of beer · Clarifies beer
SEB-Prloase PX	Protease used to chill-proof finished beer	· Increases protein solubility and reduced viscosity · Increases protein nutritional value · Improves functional, non-bitter protein hydrolysates · Improves protein flavor and taste · Increases protein emulsifying and foaming properties · Increases water absorption capacity

Any statements made with respect to these products have not been evaluated by the Food and Drug Administration.
These products are not intended to diagnose, treat, cure of prevent any disease.