The starch industry turned to enzymes for use as a processing aid at a very early point in the proliferation of enzyme applications. Glucoamylase was first used in starch processing in the early 1960s. Since then the entire process is dependent on high quality enzymes for the production of many grades of starch. This move away from harsh chemicals has increased the production yields, allowing manufacturers to apply syrups in new profitable applications.
In more recent years, xylanase or hemicellulase usage in wheat starch processing has decreased processing time by lowering viscosity during the initial stages of the process. Dyadic’s xylanase enzyme has shown unique capabilities to lower viscosity at very low dosage amounts, providing manufacturers with cost advantages and higher quality yield.
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