Enzymes for viscosity reduction in distilling

Increase your output and capacity

Enzymes for viscosity reduction in distilling

Increase your output and capacity

Even with good liquefaction and saccharification, you can end up with highly viscous mashes. This is especially true when you’re working with “small grains” such as rye, wheat, barley and triticale. The cause is water-binding non-starch polysaccharides (NSPs). In "small grains" these are challenging to extract and solubilize. Viscosity-reducing enzymes break down NSPs so you can run your process at a high DS level and get more flexibility in your choice of raw materials.

Viscoferm® is a balanced blend of xylanase, beta-glucanase and cellulase. It reduces mash viscosity in all stages of your process to deliver a range of benefits.

What could this mean for your business?

What could this mean for your business?

Do you want to learn more about our solutions for viscosity reduction? Book a no-obligation meeting with a Novozymes representative.

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