Pullulanase Enzyme – DECARBASE Liquid (Food Grade)

Product Overview

DECARBASE is a food-grade Pullulanase enzyme, also known as a starch debranching enzyme, used to improve starch conversion in brewing, glucose syrup production, fermentation, and starch processing.

Starch contains both straight-chain amylose and branched amylopectin. Standard enzymes such as glucoamylase can convert straight chains efficiently, but amylopectin branch points can limit full conversion. DECARBASE breaks these α-1,6 glucosidic branch points, allowing glucoamylase to convert more starch into fermentable glucose.

This helps reduce residual carbohydrates, improve fermentable sugar yield, increase process efficiency, and support applications such as low-carb beer, high-DE glucose syrup, maltose syrup, hard seltzers, and fermentation feedstocks.

DECARBASE is supplied as a water-miscible liquid, light tan to brown in colour, with a minimum activity of not less than 3,000 U/mL.

Product Identity & Classification

• Product Name: DECARBASE
• Enzyme Type: Pullulanase / Starch Debranching Enzyme
• EC Number: E.C. 3.2.1.41
• Form: Liquid
• Colour: Light tan to brown
• Solubility: Miscible with water
• Minimum Activity: ≥ 3,000 U/mL
• Optimum pH: 6.0
• Effective pH Range: 5.0 – 7.0
• Optimum Temperature: 50–55°C
• Storage: Refrigerate at 4–6°C in sealed containers

Dosage & Usage Guide

Add DECARBASE during the mashing, saccharification, liquefaction, or starch hydrolysis stage, usually with or before glucoamylase.

Typical starting dosage:

• 0.3 – 1.0 mL per kg of starch processed

Actual dosage depends on starch source, process temperature, pH, holding time, target DE, and desired carbohydrate profile.

For best performance, maintain:

• pH: 5.0 – 7.0
• Temperature: 50–55°C
• Avoid extended exposure above 60°C during the active enzyme phase.
  

Application Area

DECARBASE is widely used across food and beverage manufacturing, including:

• Low-Carb & Ultra-Low-Carb Beer – Supports lower final gravity and reduced residual carbohydrates
• Dry Beer & High-Attenuation Beer – Improves fermentability and dry finish
• Hard Seltzers & RTDs – Supports clean fermentation and low-carbohydrate beverage production
• High-DE Glucose Syrup – Improves dextrose yield from starch
• Maltose Syrup Production – Works with beta-amylase to improve maltose yield
• Fermentation Feedstocks – Supports ethanol, organic acid, and bioprocessing efficiency
• Clean-Label Starch Modification – Enzymatic alternative to chemical starch modification

Key Features

• Breaks Starch Branch Points – Hydrolyses α-1,6 bonds in amylopectin, pullulan, and glycogen
• Improves Starch Conversion – Helps glucoamylase convert more starch into glucose
• Supports Low-Carb Brewing – Helps reduce residual carbohydrates in finished beer
• Improves Fermentation Yield – Increases fermentable sugar availability
• Liquid Format – Easy to dose, meter, and blend into production systems
• Food Grade – Suitable for commercial food and beverage manufacturing
• Stable Under Refrigeration – Maintains activity when stored correctly

Other Information

• Grade: Food Grade
• Certifications: FSSC 22000 & ISO 9001
• Storage Conditions: Refrigerate at 4–6°C, keep sealed after opening
• Shelf Life: 12 months under recommended storage conditions
• Handling: Do not freeze; avoid heat, sunlight, and contamination