​​AMYLEX®​
Fast and efficient starch conversion and viscosity reduction​

Used in mash and cereal cooker applications, these liquefying α–amylases secure efficient starch liquefaction, extraction and reduced viscosity.​

The range includes medium to high temperature-stable enzymes.​

Used in mash and cereal cooker applications, these liquefying α–amylases secure efficient starch liquefaction, extraction and reduced viscosity.​

The range includes medium to high temperature-stable enzymes.​

Key Benefits​
  • Efficient starch liquefaction and extraction​
  • Cost-efficient adjunct cooking​
  • Reduced viscosity​
  • Heat-stable enzymes and solutions for malt extract manufacturing​
  • Used in brewing and distilling, our heat-stable AMYLEX® α-amylase for adjunct brewing can cut the cereal cooking process-time and make your brewery more sustainable.​
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Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

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Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

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