Food Enzymes
Beta-Glucanase
Reduces viscosity in brewing and improves extract yields in malt processing.
5,000-100,000Activity · BGU/g
FoodRange
Bulk & customSupply
TDS & CoAAvailable on request
Overview
Beta-Glucanase is one of the most important enzymes in brewing and malt processing, as it breaks down beta-glucans that cause viscosity problems.
It reduces viscosity, thus improving filtration and enhancing extract yields, making brewing more efficient.
This enzyme ensures a smooth production process and superior beverage quality, which makes it an essential tool for brewers who want to deliver the best possible products.
Key benefits & applications
- Reduces viscosity in brewing and improves extract yields in malt processing.
Used across
Dairy & lactose-free productsCheese makingJuice clarificationStarch & syrup processingProtein hydrolysisMeat & fish texture
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