In grain processing: ROHALASE® F has been specifically developed to improve filtration of hydrolyzed wheat-starch syrups. Lyso-phospholipids have emulsifying properties, which frequently cause problems in the filtration of hydrolyzed starch syrups, particularly those obtained from wheat. ROHALASE® F hydrolyzes the lyso-phospholipids, forming a free fatty acid and a water-soluble glycerophosphatide. The removal of lyso-phospholipids improves the filterability and clarity of hydrolyzed starch syrups. ROHALASE® F also improves the filtration rate of syrups produced from cornstarch.
- Reduction of the emulsifying properties of lyso-phospholipids
- Improved filtration and final product clarity
- Savings in overall processing costs
Individual Enzyme Solutions For Individual Requirements
Our enzyme solutions are highly customizable. If you're not able to find a product that fits your needs, just contact us and we'll find it together.