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Desatase Mashing

1 of 2 products in this brand
CBS Customized Brewing Solutions Desatase (Mashing) is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases.

Ingredient Name: Pullulan

Functions: Enzyme

End Uses: Beer

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type

    Amylase

    Ingredient Name

    Pullulan

    Food Ingredients Functions

    Enzyme

    Ingredients
    Pullulan
    Food Additive Number
    E 1204, INS 1204
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Enzymes & Starter Cultures,

    Processing Aids

    Features & Benefits

    Food Ingredients Features

    Improved Yield

    Purposes
    • To increase the malt diastasic power by enhancing the malt native ß-amylase action.
    • To increase the fermentability of wort (apparent attenuation limit). Some 25% of the total carbohydrate of wort is unfermentable.
    • The addition of Desatase in combination with maltogenic amylases like Maltosylase to the fermenter converts the unfermentable dextrins to maltose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention.
    • At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of raw material.

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Beer Brewing,

    Liquor & Spirits

    Food & Nutrition Applications

    Beer

    Rates

    1 to 3 liters of Desatase for 1 ton of raw material.

    Application
    • This may be added in the beginning of the mash.
    • It can be used alone to enhance the malt native ß-amylase action by hydrolysing the alpha-1,6 linkages of amylopectin.
    • Or it can be used in combination with Glucosylase or Maltosylase (see their respective technical leaflets).
    • This product may also be added to the fermenter in association with a maltogenic enzyme like Maltosylase.
    • Both enzymes preparations are inactivated after 1-2 Pasteurization Unit.

    Properties

    Typical Properties
    ValueUnitsTest Method / Conditions
    Temperature55 - 60°C-
    Optimum pH Value5.5 - 6--
    Activity2000.0DU/g-

    Safety & Health

    Safety

    Desatase is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for molds.

    Packaging & Availability

    Packaging Type

    Drums

    Availability

    Liquid form in polypropylene drums of 30 kg.

    Storage & Handling

    Storage

    The declared activity of Desatase is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C.