Enzymes for Grain and Starch Processing

Reshaping the future of corn wet mills

Shifting demand dynamics for corn-based starch and protein across multiple applications in the food, feed and industrial sectors is placing more emphasis on production flexibility and process enhancements that can deliver higher yield and profitability. Traditional corn wet milling facilities are responding to this need by incorporating enzymatic technology into their production process as an enabler for lower cost starch and protein production. Enzymes can also help you boost separation efficiency in the corn wet milling process.

Looking ahead, the continued convergence of mechanical milling technologies with biotechnology has the potential to bring about new opportunities for corn wet milling to take advantage of growing demand for renewable bioproducts. Watch Novonesis’ on-demand webinar to learn more about the history of corn processing and current state of the market as biotechnology presents new opportunities for corn producers.

Producing more consistent fructose and maltose syrups

Production of fructose syrup requires converting glucose into a mixture of glucose and fructose by running the glucose syrup through a bed of immobilized glucose isomerase enzyme. With Novonesis’ high-quality glucose isomerase, you can achieve consistently high productivity and low cost of conversion. 

Maltose syrups can be tailored for use in a wide variety of applications, including as a stabilizer or texturizer in confectionery, as a fermentation feedstock in alcoholic beverages, or as a building block for blends of high maltose and high dextrose or fructose syrups. Making maltose syrups is a process that can be challenged by infections, the chemical costs to adjust pH and calcium and the polishing steps of the finished syrup. Novonesis’ range of enzymes lets you customize your maltose syrup production in a consistent manner – from low- to very-high-maltose concentrations – and with full control of the sugar spectrum.