Viscozyme® HT FG
Viscozyme® HT FG reduces mash viscosity in distilling. That boosts the capacity and profitability of your distillery.
Viscozyme HT FG is a thermostable enzyme for use in higher temperature applications. It increases output and enables greater raw material flexibility. All while ensuring lower operating costs.
High dry solids (DS)
This product delivers lower mash viscosity. That means you can process higher dry solids levels, boosting your output. You can also improve heat transfer efficiency in your heat exchangers. Lower mash viscosity also leads to reduced fouling, cleaning and wear of equipment, improved mash flow and higher centrifuge and evaporator efficiency. The result is a lower energy and water spend and more cost-effective operations.
Thermostability
This product is heat stable even at the high temperatures found in the distilling process. That gives you more flexibility in your operating conditions.
Raw material flexibility
This product allows you to adjust your cereal and raw material composition for price and availability. It also allows you to include higher ratios of stale and difficult-to-process raw materials.
Regional availability
CWE (Central Western Europe), EE (Eastern Europe)
“Small grain” cereals including rye, barley, wheat and triticale contain arabinoxylans. They bind water, leading to high mash viscosities. High viscosity impacts capacity. A thermostable xylanase works even at high temperatures. It breaks down arabinoxylans and other pentosans to reduce viscosity and boost capacity.
In cereals, non-starch polysaccharides (NSPs) are the structural components of cell walls. NSPs include arabinoxylans and other pentosans.
Arabinoxylans have a high water-binding capacity, leading to high viscosity. High viscosity has a range of negative effects across the distilling process. A highly viscous mash reduces transfer efficiency in the heat exchangers. It also means the distillery must run at a low Dry Solids (DS) level. That leads to higher energy use in steam heating the mash, vacuum cooling the cooked starch raw material and wort cooling. High viscosity reduces the efficiency of jet cooking and heat transfer in the fermenter. It also slows down the release of dissolved carbon dioxide in the fermenter.
Xylanases target arabinoxylans. Arabinoxylans can be water unextractable (WU-AX) or water-extractable (WE-AX). The water-unextractable fraction can hold up to 10 times its weight in water. Arabinoxylans consist of α-L-arabinofuranose residues linked to a backbone chain of D-xylose residues. Xylanases break down the linear arabinoxylan backbone. That decreases the amount of water-insoluble arabinoxylans.
A thermostable arabinoxylan enzyme stays active even at high temperatures. That makes it ideal for distilling applications. By reducing viscosity, it increases capacity and output and ensures lower operating costs.
All our products for viscosity reduction
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