Food and Beverage
Food and Beverage
Increase yields. Lower costs. Decrease processing times. Improve quality in production. Dyadic provides enzymes to help advance production and manufacturing in the Food & Beverage industry.
It is well recognized in the fermentation industries that the presence of non-starch polysaccharides (NSP) in cereal substrates can cause processing problems. ß-glucans and pentosans, common polysaccharides, are known to contain varying proportions of different hemicelluloses. The presence of water soluble NSP in cereal substrates increases the viscosity of the solution and thus decreases process efficiency. Dyadic uses fungal carbohydrase enzymes, like BrewZyme LP, to improve wort filterability and lautering, improve filtration and encourage conversion of poor quality barley to acceptable malts.
Enzymes are used in the production of bread altering the structure of the starch component resulting in an increase in the shelf life of the loaf. The term anti-staling is often used. This offers the manufacturer and the consumer the added value of time. The starch is transformed by using specialized amylases during production. During the formation of dough a combination of proteins called gluten are formed. It is the gluten structure that allows the bread to rise uniformly when yeast is used as a component of the bread. Xylanases have shown a positive affect on the strength of the gluten improving the overall quality of the loaf.
One of the most sought after solutions in any industry is how to get the most out your process. The same holds true in the fruit juice industry. Dyadic enzymes, such as cellulases, aid in the liquefaction and maceration of many fruits for the juice industry. The enzymes degrade the cell walls, providing an increased percentage of juice yields versus conventional methods.
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.
Starch again is a main ingredient in the production of potable alcohol. As in other processes, the conversion of starch into fermentable sugars requires liquefaction and saccharification processes. The use of enzymes to speed the process through the breakdown of long chain glucose molecules is a common practice in most parts of the world. Enzymes, from Dyadic, provide the producer with standardized yields from variable substrates, thereby lowering costs and maintaining quality.
Products for Food & Beverage
Beta Glucanase BP CONC – is a concentrated powder acid beta-1,3-1,4-glucanase/cellulase (E.C. 18.104.22.168) product by the fermentation of non-GMO Trichoderma longibrachiatum.
SDS BETA GLUCANASE BP CONC
Xylanase 2XP CONC – is a concentrated powder acid-neutral endo-1,4-β-D-xylanase (E.C. 22.214.171.124) produced by the fermentation of non-GMO Trichoderma longibrachiatum.
Dyadic Xylanase 2XP CONC PIB
SDS XYLANASE 2XP CONC