Amylase, Liquid

Maltogenase® 2X L

Maltogenase® 2X L is an exo-acting alpha-amylase. It mainly produces alpha-maltose. Maltogenase® 2X L also hydrolyzes DP3 to maltose and glucose. When used alone, it can produce up to 70% maltose.

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Key Benefits Description
  • For syrups with low to medium maltose levels

    This product delivers low to medium final maltose levels in maltose syrup production.

  • For syrups with medium to high maltose levels

    This product delivers medium to high final maltose levels in high maltose syrup production.

  • Low calcium performance

    This product allows for good performance at conditions with low/no calcium added.

  • High temperature tolerance

    This product delivers peak performance even in high temperature applications. That means lower cooling costs after liquefaction and minimal risk of microbial growth. 

Maltogenase® 2X L releases maltose bound as maltotriose by hydrolyzing it to maltose and glucose.

All our products for maltose production

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.

++++ equals highest benefit

For syrups with low to medium maltose levels
For syrups with medium to high maltose levels
pH robustness
Low calcium performance
High temperature tolerance
Low dextrose (DX) formation
Maltogenase® 2X L
For syrups with low to medium maltose levels
For syrups with medium to high maltose levels
pH robustness
Low calcium performance
High temperature tolerance
Low dextrose (DX) formation
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Low calcium performance
High temperature tolerance
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Low calcium performance
High temperature tolerance
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Secura®
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For syrups with low to medium maltose levels
For syrups with medium to high maltose levels
pH robustness
Low calcium performance
High temperature tolerance
Low dextrose (DX) formation
For syrups with low to medium maltose levels
For syrups with medium to high maltose levels
pH robustness
Low calcium performance
High temperature tolerance
Low dextrose (DX) formation
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