Utilizes α-amylase and gluco-amylases to hydrolyze starch bonds, producing glucose and dextrin. Common applications include sugar cane processing, syrup production, brewing, fermentation, and distillation.​

Benefits:

• Reduces cane juice viscosity and starch crystallization issues.
• Decreases sucrose losses in final honey.
• Enhances manufacturing efficiency, aiding clarification and filtration.
• Improves refined sugar quality.
• Optimizes starch gelatinization and liquefaction in various cereals.
• Shortens processing times.
• Increases saccharification for higher fermentable sugar yield.
• Improves liquefied starch saccharification for glucose syrup production.