a jar of brown sugar cubes on a dark wooden table with coffee cups on saucers

Process Enhancers for Sugar

Did you know; By simply adding our sugar formulations achieves an incremental increase in sugar recovery.* (Download our data sheets/PDF's below for more information)

*Projected ROI in sugar recovery based on 1000T x0.2% provides 20 tonnes of extra sugar per-day.

Our Custom Enzyme formulations solve the problems caused by dextran and starch-based sugar processing ultimately leading to increased recovery, improved crystals and shape.

Biotechnology has contributed to increasing sugar processing efficiency and energy saving by virtue of hydrolytic enzymes such as Dextranase and Amylase.

Hydrolytic enzymes are used as aids to sugar production and refining by removing materials that inhibit crystallization or cause high viscosity. In some parts of the world, sugar cane contains significant amounts of starch, which becomes viscous, slowing down the filtration processes and making the solution hazy when the sucrose is dissolved.

This problem can be overcome by using the most thermostable Alpha-Amylase Enzyme which is entirely compatible with the high temperatures and pH values that prevail during the initial vacuum evaporation stage of sugar production.

Another persistent problem involves dextran. A dextran is produced by the action of dextransucrase on sucrose and found as slime on damaged cane and beet tissue, especially when processing has been delayed in hot and humid climates. Dextran has the sucrose molecule as part of its structure and therefore inhibits sucrose crystal growth. This produces needle-like crystals which are not readily harvested by equipment designed for cubic crystals. Dextran can produce extreme viscosity in process streams and even bring a production facility to a stop.