In addition to substantially narrowing the range of products and making it impossible to achieve desire DE values, lack of process control in the acidic method reduces stability and color intensity of the final product, and sometimes leads to the production of byproducts such as HMF. In addition to increasing corrosion of the equipment and damaging and polluting the environment, use of acid causes energy loss, brings about the Maillard reaction and change syrup color because of the high process temperature.
Use of enzymes is a modern, shortcut solution for controlling production process that leads to high stability of the final product. Alpha-amylase is used in the liquefaction stage and glucoamylase and pullulanase in the saccharification stage.
Advantages of the product: