In industrial fermentation and plant protein processing, our Maxamyl® P enzyme-based processing solutions can help you increase both the processing efficiency and the nutritional profile of your end product. It degrades antinutrient phytic acid in your raw materials - in everything from soybeans to coffee to plant protein processing.
Phytic acid is an ant-nutrient found in all grains and many other vegetal energy sources. Traditionally it has presented a real challenge in fermentation processing by making nutrients unavailable and reducing phosphate – as well as being a strong chelator.
Our natural solutions for fermentation are based on a powerful phytase that eliminates phytic acid from your feedstock, increasing the amount of phosphate, and releasing both inositol (a nutrient), and metals into your solution. This in turn boosts your filtration capacity and improves quality – all while preventing fouling and mineral build up in downstream processes. Enjoy it all.
During soybean sauce fermentation, phytic acid can often lead to chelation of the necessary metals, while removing phosphate, and absorbing nutrients like inositol. Maxamyl® P prevents all this by fully degrading the phytic acid – thus improving your final product quality, reducing the need for filtration, and reducing your CIP needs.
Now you can remove phytic acid in your RTD coffee – therefore reducing turbidity and precipitating formation in the canned coffee. Maxamyl® P also offers you processing advantages – for example by reducing the scaling and fouling often found in ready-to-drink or instant coffee applications.
Maxamyl® P can improve your product quality – for example, via higher solubility of plant protein in acidic beverages and a lighter color in aqueous dispersion.