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.

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Viscoferm®
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High-dry solids (DS)
Thermostability
Raw material flexibility
Regional availability
Viscozyme® HT FG
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High-dry solids (DS)
Thermostability
Raw material flexibility
Regional availability
High-dry solids (DS)
Thermostability
Raw material flexibility
Regional availability

Get the highest performance with our best-in-class solutions

Explore our best-in-class products
 
viscozyme-l

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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