SZM XT-20+

Description

SZM XT-20+ is a purified native fungal α-amylase that breaks down amylose and amylopectin of starch to shorter chain dextrins and maltose. Its application decreases mash viscosity thereby increasing the efficiency of hydrolysis by glucoamylase.

Typical Characteristics

• ‍Activity: 24,320–26,000 AAF-C
• Appearance: Light to dark brown liquid
• pH: 4.0–9.0
• Bulk Density: 1.18–1.27 g/mL

Performance Benefits

SZM XT-20+ provides the following benefits to ethanol producers.

• ‍Lower total residual sugars at drop
• Increased ethanol production and oil when applicable
• Viscosity reduction of Beer/Stillage/Syrup
• Lower syrup solids/volume
• Lower residual DP4+ material due to increased conversion
• Lower residual starch in DDGS
• Lower glycerol production due to a more proportional glucose/maltose profile reducing osmotic stress

Dosage Recommendation

SZM XT-20+ should be dosed at 0.0041–0.0082% weight enzyme / weight as is corn. The actual dose required will depend upon the conditions of your fermentation: time, initial pH, and the level of solids.

Regulatory Status

• ‍ISO 9001 registered company
• Kosher certified
• GRAS (Generally Recognized as Safe)

GM Status

This product is not a GMO The enzyme product is manufactured by fermentation of microorganisms that are not present in the final product. The production organisms and the enzyme effectiveness are improved by means of modern technology.

Packaging

SZM XT-20+ is available in totes.

Storage

SZM XT-20+ will meet the declared activity upon arrival at the plant.

Recommended storage: 0–10°C (32°–50°F) Packing must be kept intact, dry, and away from sunlight. Please follow the recommendations and use the product before the best before date to avoid the need for a higher dosage.

Best before: The best before date can be found in the COA or on the product label. The product gives optimal performance when stored as recommended and used prior to the best-before date.

Safety and Enzyme Handling

SZM XT-20+ contains proteins obtained from large-scale cultures of a mold. Proteins may cause an allergic-type reaction in sensitized individuals that could require immediate medical attention. Prolonged direct contact may cause minor irritation to skin, eyes, or mucus membranes. For detailed handling information, please refer to the appropriate Safety Data Sheet.