Starch Control

 Aish Amyl L

During cane processing, the starch present in plant parts finds its way into cane juices and syrups. High concentration of starch impairs processes such as filtration and crystallization. Increased starch content results in co precipitation of starch with the sugars, which causes hazy sugar solutions undesirable for food and beverage application. 

Aish Amyl L is a heat stable alpha amylase derived from genetically engineered strain of bacteria. It randomly cleaves α -1, 4 -glucosidic linkages in starch and its degradation products. Water soluble oligosaccharides of varying lengths are produced as a result of hydrolysis. This helps in reducing the viscosity of gelatinized starch, thus increasing the efficiency of sugar crystallization and recovery process.