JEYPEE FARM’s Post

There are 2 scenarios for the use of #enzymes in food processing, both in general and specifically in wheat processing. 1. Enzymes as Process Catalysts (Optimized and Controlled Conditions): ▪ In this scenario, enzymes are employed under controlled conditions to convert raw materials into a desired product. -> A key example in the starch industry is the use of xylanase to assist in the production of vital wheat gluten. By breaking down arabinoxylans, xylanase helps separate gluten from starch, allowing for more efficient extraction. This controlled process is essential for producing high-quality gluten used in various food applications 🌾💪. 2. Enzymes as Functional Additives (Less Controlled Conditions): ▪ In this case, enzymes are added to modify specific product characteristics, but the conditions are less regulated, making the outcome less predictable. -> For instance, xylanase is also added to wheat-based dough to improve dough handling and increase bread volume 🍞. However, in this context, the conditions such as temperature and moisture 🌡️ are not as tightly controlled, which can lead to more variable results in dough performance and bread quality. Thanks for reading✨📚 GRAINAR #wheat #starch #gluten #rheology #bioscience #Grainar

#Enzymes optimize food processing by acting as process #catalysts or #functional #additives. As process catalysts, enzymes like #xylanase convert raw materials under controlled conditions, enhancing efficiency and quality. As functional additives, enzymes modify product characteristics in less controlled conditions, leading to variable outcomes. For example, xylanase improves dough handling and bread volume in wheat-based dough. Check out this post below from Dimitrios Argyriou from GRAINAR

🌟 Unlock the full potential of your starch-based raw materials with our cutting-edge Glucoamylase enzyme! 🌾 Our high-performance formula is designed to effectively saccharify liquified starch mash from a wide range of sources, including 🌽 corn, 🌾 barley, 🌾 wheat, 🍚 rice, 🥔 potatoes, and tapioca. With our enzyme, you'll experience: Efficient starch-to-dextrin degradation 🔬 Less residual starch 📉 Enhanced fermentation efficacy 🍻 Increased alcohol yield 📈 Whether you're in the bioethanol industry or producing alcoholic beverages, our Glucoamylase enzyme ensures that you get the most out of your raw materials. Say goodbye to wasted starch and hello to higher yields and better efficiency! Let's raise the bar for alcohol production together. 🥂 #Bioethanol #AlcoholProduction #Glucoamylase #StarchConversion #FermentationEfficiency #SustainableSolutions #enzymes

𝗖𝗛𝗘𝗠𝗜𝗧𝗛𝗨𝗥𝗦𝗗𝗔𝗬: 𝗔𝗠𝗬𝗟𝗢𝗚𝗟𝗨𝗖𝗢𝗦𝗜𝗗𝗔𝗦𝗘 Amyloglucosidase is an enzyme crucial in brewing for its ability to catalyze the hydrolysis of starches into fermentable sugars, particularly glucose. Derived from fungi like Aspergillus niger, it acts at the final stages of mashing or during fermentation, breaking down dextrins that are resistant to other enzymes. This process increases the fermentability of wort, ensuring more complete conversion of starches into alcohol during fermentation. By enhancing sugar extraction from malted barley, adjuncts, and other grains, amyloglucosidase helps brewers achieve higher alcohol yields and improves the overall efficiency and consistency of beer production. Check it out more info on enzymes at the link below! https://lnkd.in/gfRcwm_q #fermlyknow #knowyourcraft #knowyourbeer #craftbeer #brewingscience #beerscience #enzymes

Preparing a chilli powder sample for test on the FoodSense Generation Four PURPOSE Written 21 July 2024 - This document is intended only for the preparation of chilli powder samples for subsequent test on the FoodSense Generation Four and later models. SCOPE The method described within this document is considered to work for chilli powder samples in the range 50,000 SHU to 500,000 SHU. METHODS This document described the preparation of sample subsequently tested on the FoodSense Generation Four. PREPERATION STEP One – Weight out 0.01 g (10 milligrams). STEP TWO – Place the 10 milligram sample in a 15 ml tube, and fill the level to 10 ml with ChilliPot Buffer (supplied by Zimmer and Peacock). Obtaining a mixture ratio of 1:1000. STEP THREE – Capsaicin is an organic molecule with poor solubility and it’s the fats and oils in chilli products that help to dissolve capsaicin. When testing chilli powders it is necessary to agitate and extend the extraction time to ensure that we extract all the capsaicin into the ChilliPot buffer. Having prepared the chilli powder suspension in STEP TWO we left the sample agitating/rocking for 24 hours, at ZP we used Grant Instrument’s PTR-35, though alternative instruments do exist. https://lnkd.in/gmbjdYAC #Foodsense #biosensors #sensors

Natuferm is an amylolytic preparation which catalyzes on one hand the hydrolysis of the “-1,6 linkages of amylopectin and on the other hand the hydrolysis of the “-1,4 linkages of both amylose and amylopectine by releasing maltose units. To increase the fermentability of wort (apparent attenuation limit) by hydrolysing the alpha-limit-dextrines into maltose units by the combined action of a Limit Dextrinase and a Maltogenic Amylase, Natuferm has been specially design to improve attenuation in high gravity worts as well as to assists in “stuck fermentation”. 𝐏𝐑𝐈𝐌𝐀𝐑𝐘 𝐁𝐄𝐍𝐄𝐅𝐈𝐂𝐈𝐀𝐑𝐘 𝐅𝐔𝐍𝐂𝐓𝐈𝐎𝐍𝐒: · High Maltose yields with minimal by products as maltulose, etc. · Lower viscosities improve heat exchanger efficiency · It hydrolyzes the alpha-limit-dextrines into maltose units by the combined action of a Limit Dextrinase and a Maltogenic Amylase · Help to improve attenuation in high gravity worts as well as to assists in “stuck fermentation" 𝐒𝐄𝐂𝐎𝐍𝐃𝐀𝐑𝐘 𝐁𝐄𝐍𝐄𝐅𝐈𝐂𝐈𝐀𝐑𝐘 𝐅𝐔𝐍𝐂𝐓𝐈𝐎𝐍𝐒: · Ion exchange cost saving due to less chemical utilization and being operated on low pH. · Enables optimal, cost-effective saccharification in a variety of plant designs · Maximum operational flexibility ensures that your process is optimized · Stabilized products maintain constant activity during storage 𝐏𝐑𝐎𝐃𝐔𝐂𝐓 𝐀𝐏𝐏𝐋𝐈𝐂𝐀𝐓𝐈𝐎𝐍: Natuferm may be added either in the beginning of the mash or for best results total dose can be add at the start of fermentation. Natuferm is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented 4 2 with maximum limits of 5 x 10 cfu/g for total count and 10 cfu/g for moulds. . . . #natuferm #bioferm #wort #brewnation #beerfan #brewing #brewbetter #brew #brewer #brewmaster #fermentation #shippedright #brewingsupply #lovebeer #brewersunite #hyderabad #brewinglife

Acetic acid is widely present in nature. It is an organic compound and a typical fatty acid. It is recognized as the source of sourness and irritating odors in vinegar. https://buff.ly/4aOptnC #foodgradeglacialaceticacid #edibleaceticacid #aceticacid #glacialaceticacid

Citric acid is divided into citric acid monohydrate and citric acid anhydrous. Citric acid is a weak organic acid, which is why we find it in many citrus fruits. We produce and export large quantities of citric acid every year as it has many uses, especially as a sour agent, flavoring agent, etc. The difference between citric acid is that it is divided into citric acid monohydrate and citric acid anhydrous. Citric acid monohydrate has water molecules associated with citric acid molecules, while citric acid anhydrous lacks the corresponding water of crystallization. Citric acid prices are good now, contact us now for more details. #citricacid #citricacidmonohydrate #citricacidanhydrous #FoodAdditives #FoodIndustry #FoodProcessing #FlavoringAgents #chemical #ingredientsupplier

Citric acid is divided into citric acid monohydrate and citric acid anhydrous. Citric acid is a weak organic acid, which is why we find it in many citrus fruits. We produce and export large quantities of citric acid every year as it has many uses, especially as a sour agent, flavoring agent, etc. The difference between citric acid is that it is divided into citric acid monohydrate and citric acid anhydrous. Citric acid monohydrate has water molecules associated with citric acid molecules, while citric acid anhydrous lacks the corresponding water of crystallization. Citric acid prices are good now, contact us now for more details. #citricacid #citricacidmonohydrate #citricacidanhydrous #FoodAdditives #FoodIndustry #FoodProcessing #FlavoringAgents #chemical #ingredientsupplier