For a trouble-free sugar production
Non-sugar substances, especially polysaccharides, can seriously impair sugar processing and the final sugar quality in many ways. The concentration of polysaccharides, like starch and dextran, in raw materials is affected by numerous factors, especially climate and harvesting methods play an important role.
SternEnzym addresses these recurring and varying issues with individual consulting and technical expertise. In order to ensure trouble-free processing and a high-quality end product, we’ve developed an all-in package for the sugar industry. This way, SternEnzym can assist you with the following tools for the various areas of the sugar industry (beet, cane and refinery).
SugazymReduces the polysaccharide-induced increase in viscosity and sugar crystal malformation during processing.
Sugafloc As a flocculant, aids in the clarification of sugar juices and so helps reduce colour.
Sugafoam Prevents foaming in the process.
The use of enzymes represents a reliable and natural way to minimise viscosity issues and crystal malformation. This is due to the fact that enzymes are biocatalysts derived exclusively from natural sources. To achieve a solution-oriented and cost-effective use of our enzymes, we use a combination of scientific research and industrial practice. This lets us provide reliable and individual advice to our customers.
Dr. Karin Abraham, Head of R&D
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Sugazym against polysaccharides
Microbial polysaccharides like dextran and levan cause problems during the sugar manufacture from beets. They do not naturally occur in sugar beets but are formed after harvesting by irreversible microbial processes. Their presence results in a higher viscosity and sugar crystal malformation, which lead to declines in quantity and quality.
The addition of Sugazym DX L and Quickmove can eliminate viscosity issues early on and prevent sugar crystal malformation.
In the processing of sugar cane and refining of raw sugar, microbial (dextran and levan) as well as plant polysaccharides (starch) can have very negative effects on the process and the sugar quality. These effects result in a higher viscosity and sugar crystal malformation, which reduce quantity and quality.
The addition of Sugazym enzyme systems can eliminate viscosity issues early on and prevent sugar crystal malformation.
Sugafloc for better clarification
The clarification of sugar juices and syrups is a key step in the production of high-quality sugar. Sugafloc AS (anionic polymers) improve flocking and sedimentation during purification. Sugafloc KS (cationic polyamines) further help achieve maximum colour removal during carbonatation and phosphatation.
Sugafoam for a foam-free process
During sugar production, the presence of certain non-sugar substances in beet and cane juices can lead to severe foaming. Sugafoam is an effective means of preventing foam formation and stabilisation during sugar manufacture from beet and cane, thus improving the overall throughput.
It is a part of our philosophy to publish our findings in scientific journals.
We stay at the forefront, and present our knowledge at many different events.
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SternEnzym GmbH & Co. KGKurt-Fischer-Straße 5522926 Ahrensburg, Germany