Verenium Corp., Cambridge, Mass., has introduced Veretase, an enzyme for the liquefaction of starch-based mashes and slurries specifically for use in food and beverage applications. The enzyme breaks down starch into a more uniform blend of lower molecular weight oligosaccharides, which improves saccharification and fermentation, according to the company.
The enzyme is effective over a wide range of temperature and pH range. The operational flexibility provides mash viscosity reduction at a lower dose.
"Verenium is pleased to introduce this unique enzyme specifically designed to improve the economics and efficiency in the sweetener and beverage alcohol production market," said Janet Roemer, executive vice-president of Verenium’s specialty enzymes business. "Veretase will offer customers greater operational flexibility in the plant, reducing processing costs considerably."For more information, visit www.verenium.com.
This article can also be found in the digital edition of Milling and Baking News, April 21, 2009, starting on Page 60. Click here to search that archive.