GrainzymeNL is a concentrated liquid composition of cellulase and other enzymes for the hydrolysis of non-starch polysaccharides (NPS) of grain, such as xylanases and beta-glucanases obtained by fermentation of the fungal strain Trichoderma reesei. The product is also distinguished by high additional enzymes that effectively act on the hydrolysis of other non-starch polysaccharides (NPS) – such as: galactans, mannans, pectins.
Grainzyme NL-an effective complex of enzymes - for reducing the viscosity of wort in the production of alcohol. It is designed to work with different grain crops such as wheat, triticale, rye, barley, and corn. In the production of alcohol, a very big problem is the viscosity of the wort caused by non-starch polysaccharides (NPS) of the grain, such as cellulose and hemicellulose (arabinoxylans, glucans and other pentosans). High viscosity of the wort primarily increases water consumption, and this leads to a restriction of the concentration of dry substances of the wort, therefore, limits production capacity, increases energy costs. NPS has a negative effect on the subsequent treatment of the wort – the fermentation of alcohol, the evaporation of water, drying the stillage.
Grainzyme NL is a product designed to solve and overcome these problems, turning them into an advantage-increasing the yield of alcohol, since Grainzyme NL completely hydrolyzes the grain's NPS to free sugars, which the alcoholic yeast converts into alcohol.
STORAGE CONDITIONS AND DURATION
Grainzyme NL should be stored in a cool and dry place. Grainzyme NL remains 100% active for 12 months when stored in the original unopened packaging at a temperature of 4°C-8°C. When stored at room temperature up to 25℃, the enzyme activity is maintained up to 90% for 12 months from the date of production.
PACKAGING
25kg/canister or 1.125 kg/container.
FOOD SAFETY
Grainzyme NL is produced according to the HACCP plan in a process controlled by the ISO9001: 2008 and ISO22000 quality system. Grainzyme NL meets the requirements of JECFA and FC. C
SAFETY AND PRECAUTIONS
An enzyme is a protein. Inhalation may cause allergic reactions. Prolonged contact with enzymes can irritate the skin, eyes, and mucous membranes. Cm. MSDS for more information when working with the product.
