A heat-stable, liquid alpha-amylase enzyme used in the starch industry to continuously dextrinize gelatinized, wet-milled corn and wheat starch for the production of low-dextrose (DE 7-15) starch syrups.

Liquid & Powder. A bacterial alpha-amylase enzyme used in the starch industry to continuously dextrinize gelatinized starch for the production of low-dextrose (DE 7-15) starch syrups under medium to high-temperature conditions.

Liquid & Powder. Amylase use for low-temperature conditions for conversion of starch to dextrins and maltose.

(liquid & powder)- A glucoamylase enzyme used in the distillery industry for saccharification and simultaneous fermentation of whole-grain mashes.

An enzyme blend of cellulase, hemicellulase, mannanase, xylanase and others designed to aid in the hydrolysis of non-starch carbohydrates such as mannans and xylans.