Making maltose syrup production easier
Making maltose syrup production easier
Looking to limit sugar crystallization, keep cookies soft, prevent glazes and icings from separating or avoid haze in lager beer? Novozymes’ enzymes allow easy and cost-effective production of consistent maltose syrups that matches your needs.
With maltose syrups you can:
Limit sugar crystallization
Keep cookies soft
Prevent glazes and icings from separating
Limit sugar bloom
Avoid haze in lager beer
Decrease osmotic pressure in fermentations
Create smooth mouthfeel with less fat in the formulation
New standard: Maltera® Standard
New standard: Maltera® Standard
Setting new standards, our newest solution Maltera® Standard offers you a trouble-free route to maltose production with a low risk of infection.
It allows you to produce a consistent maltose syrup quality syrup with good filtration properties and low viscosity.
It works across a wide range of applications and also allows you to produce syrups with up to 55% maltose, while reducing costs.
What is it?
What is it?
A blend of two maltogenic amylases
2x strength versus Fungamyl® of 800 L when used at optimal conditions: 65° C pH 4,5
Sugar profile close to that of Fungamyl® 800 L
High purity and good storage stability
Key benefits
Key benefits
Trouble-free process: Experience a trouble-free route to maltose production with a low risk of infection, no starch haze and precipitation problems
Consistent performance: Achieve robustness to variations in temperature, pH and calcium levels
Improved supply convenience: Get high concentration and good storage stability
No pH adjustment when using LpHera®
“Our customers have embraced the process flexibility provided by Secura® for production of high maltose syrups – now Maltera® Standard brings the same thermotolerance, pH flexibility, and calcium independence to the world of mid- and low-maltose syrup production."
Larry Peckous, Principal Scientist - Starch & Grain, Novozymes