Brewing Glucoamylase with Pullulanase for Low-Cal Beer

Brewing Glucoamylase with Pullulanase for Low-Cal Beer
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Catalog Number IE-1241

Physical Form Liquid

Color Brown

Dosage Parameters 0.04-0.1%

Source Microorganism

Overview

Summary The product contains mainly glucoamylase and supplementary pullulanase. The combination makes saccharification more efficient by avoiding limit dextrin and by-product formation, and therefore converts starch into fermentable sugar to the largest extend.
Description The product is created by combining carefully optimized proportions of glucoamylase and pullulanase, each produced separately from selected microbial strains through submerged fermentation, followed by separation and purification. The synergistic effect of glucoamylase and pullulanase enhances the efficiency of saccharification by preventing the formation of limit dextrins and by-products. This combination not only boosts glucose production but also reduces processing costs.
Advantages Combination of glucoamylase and pullulanase
More efficient saccharification
Maximal wort fermentability
Suitable for low-cal beer brewing
Application For low-cal beer brewing
Application Area Brewing
Application Recommendation The recommended dosage is 0.04-0.1% on basis of dry malt in mashing. When added in fermentation a dosage range of 20-50 mL/t of wort is suggested. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

Specifications

Dosage Parameters 0.04-0.1%
Optimum Temp 58°C-62°C
Effective Temp 30°C-65°C
Optimal pH 3.8-5.0
Effective pH 3.5-6.0
Source Microorganism
Physical Form Liquid
Color Brown
Scope of Shipment Worldwide

Package and Storage

Package 25 kg/Jerry can
Storage Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

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