DEX-PR is a unique formulation of Dextranase which hydrolyzes Alpha-1,6 glucosidic linkage of dextran. It is produced by chaetomium sp. Dextran is a polysaccharide which is composed of alpha-1,6 linkage glucose unit. This polysaccharide is produced by some micro organisms such as Leuconostoc mesenteroides. When harvesting sugar cane is damaged climatically or mechanically and such microorganisms will attach the damaged portion, the microorganisms will assimilate the cane sugar and produce viscous dextran.

At a cane sugar refinery, dextran containing juice shows low filtration rate and poor crystallization of sucrose. Dex- PR is a endo splitting type dextranase and hydrolyzes the dextran rapidly.

Benefits :-

• Competent degradation of dextrin.
• Reduction in final molasses purity and molasses to sugar cane ratio.
• Improved in clarity of juice clarifier.
• Improvement in filterability.
• Improves clarification and crystallization of sucrose.
• Reduces over all viscosity and ensures improved pan boiling.
• Increased sugar quality and process efficiency.
• A guarantee that production process will always run smoothly and efficiently.

DEX-PR is a unique formulation of Dextranase which hydrolyzes Alpha-1,6 glucosidic linkage of dextran. It is produced by chaetomium sp. Dextran is a polysaccharide which is composed of alpha-1,6 linkage glucose unit. This polysaccharide is produced by some micro organisms such as Leuconostoc mesenteroides. When harvesting sugar cane is damaged climatically or mechanically and such microorganisms will attach the damaged portion, the microorganisms will assimilate the cane sugar and produce viscous dextran.

At a cane sugar refinery, dextran containing juice shows low filtration rate and poor crystallization of sucrose. Dex- PR is a endo splitting type dextranase and hydrolyzes the dextran rapidly.

Benefits :-

• Competent degradation of dextrin.
• Reduction in final molasses purity and molasses to sugar cane ratio.
• Improved in clarity of juice clarifier.
• Improvement in filterability.
• Improves clarification and crystallization of sucrose.
• Reduces over all viscosity and ensures improved pan boiling.
• Increased sugar quality and process efficiency.
• A guarantee that production process will always run smoothly and efficiently.