International Sugar Journal

Seasonal variations in optimized applications of intermediate temperature stable α-amylase in raw sugar manufacture † [Full subscriber]

In recent years, starch being delivered to and processed in U.S. factories has risen markedly because of the increased production of green (unburnt) and combine-harvested (billeted) sugarcane as well as the introduction of new sugarcane varieties with higher starch content. This has led to warnings by some U.S. refineries that there may be a penalty for high starch concentrations in raw sugar if starch control is not improved. To prevent carryover α-amylase activity in molasses and raw sugar in the U.S., commercial α-amylases used to control starch are intermediate temperature (IT) stable and sourced from Bacillus subtilis bacteria. α-Amylases have…

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