ROHALASE® SEPARATION

Food-grade, liquid enzyme preparation featuring beta-glucanase activity and xylanase side activity. ROHALASE® SEPARATION has been developed for use in wheat-starch–gluten separation to hydrolyse non-starch polysaccharides.

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Application

ROHALASE® SEPARATION is suitable for the degradation of plant materials that contain beta-glucans, xylans, and other non-starch polysaccharides. These substrates are mainly found in wheat, barley, and corn. ROHALASE® SEPARATION has been specially developed for the wheat-starch–gluten separation process. The enzyme preparation is added at the dough or batter preparation stage together with the process water where it hydrolyses predominantly beta-glucans and arabinoxylans in the flour slurry. This decreases the viscosity and improves separation of the starch and gluten. The use of ROHALASE® SEPARATION  leads to improved gluten and A-starch quality.

Benefits

  • Reduced viscosity in starch-gluten separation processes
  • Optimized separation of starch and gluten phases
  • Reduced fresh-water consumption
  • Reduced energy consumption

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.

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