Enzymes for Functional Oligosaccharide and Sweetener Production

Applications
Transglucosidase (α-glucosidase) is applied after starch liquefaction and saccharification to convert maltose- and glucose-rich syrups into isomaltooligosaccharide (IMO) and isomaltose via transglycosylation, increasing α-1,6 linkages and improving fiber content claims. It operates under controlled pH and temperature conditions to shift DP distribution toward higher oligosaccharides, supporting improved prebiotic functionality and syrup stability. Inulinase (Fructan Hydrolase, EC 3.2.1.7) is used for hydrolysis of chicory inulin or other fructan feedstocks to produce fructooligosaccharides (FOS), with reaction parameters adjusted to target specific chain lengths and sweetness profiles. In continuous or batch reactors, inulinase improves fructan conversion efficiency, reduces residual inulin, and shortens processing time prior to filtration and concentration.

Product Range
Stock includes food-grade transglucosidase (α-glucosidase) and food-grade inulinase (EC 3.2.1.7), supplied in powder formats suitable for direct dosing or solution preparation in syrup processing lines. Preparations are produced for food and beverage applications, with defined activity specifications provided per lot to support scale-up and process validation. Packaging is suitable for R&D, pilot, and industrial procurement, with documentation available for food manufacturing compliance and export requirements.