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STARCH PROCESSING

Starch, which is the main storage carbohydrate in higher plants, is both an important part of our diet and an important raw material source for industries with many non-food applications.

Glucose-fructose syrups or modified starch products in food are included in many products such as confectionery, ice cream, cake, pudding, canned food, soft drinks.
Starch, whose physicochemical properties are modified by partial decomposition (hydrolization) with the enzymes used in the starch processing industry, is used as a raw material/auxiliary substance in food technology or non-food products.

With the complete breakdown of starch, glucose-fructose syrup, which is one of the most important application areas, is obtained.

In the Glucose-Fructose syrup production process, hydrolysis with chemicals in the past has been almost completely replaced by enzymes today, and the liquefaction, saccharification and isomerization steps in the syrup production process are carried out by starch processing enzymes.

In addition to these applications, starch enzymes are involved in the production of sugar from sugar cane, in the production of many important fermentation products such as alcohol, ascorbic acid, penicillin by breaking down (hydrolyzing) the agricultural biomass containing starch.

Starch processing enzymes help to make the carbohydrate source, which is abundant in nature, available to humanity in an environmentally friendly, sustainable and economical way.
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