Sugar Enzymes

Sugar Enzymes are widely applied in Sugar Industries and Aclohal Industries. Promodex or Sugar Enzymes are produced by the controlled fermentation of Non GMO fungal strain. No activators or cofactors are necessary for the complete activity of Promodex. It is inhibited by some metal ions such as copper and mercury. Promodex inactivation will happen when the process temperature increases to higher than 90^o C for 10 minutes. Sugar Enzymes that we offer complies with the current recommended purity specifications for food-grade enzymes given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). We provide Sugar Enzymes in sealed containers under cool & dry conditions.
Safety : Contact or Inhalation of enzymes in any form may cause allergic reactions and should be avoided. In case of contact with the skin or eyes, promptly rinse with water for at least 15 minutes. Please refer Material Safety Data Sheet (available on request) for all safety instructions. It should be used within 3 month beyond which loss of activity starts, which may accelerate in the case of improper storage.
Properties :

• Activity : > 3500 du/ml
• Form : viscous Liquid
• Color : Amber to light brown
• Odor : Characteristic
• Solubility : Highly soluble in water
• H & Temp : Best results are obtained at 5pH and 60^oC

Application Of Promodex In Sugar Production Brings Following Benefits :

• Reduction in final molasses purity
• Reduction in final molasses to sugar cane ratio
• Improvement in clarity of juice in clarifier
• Improvement in filterability
• Reduction in viscosity in syrup and massecuites
• Improvement in boiling rate
• Reduction in steam % of cane
• Improved purgeability at centrifugal
• Improvement in quality of sugar
• Reduction in boiling house losses and total losses
• Reduction in foaming in molasses storage
• Overall increase in capacity utilization of boiling house