Dex­trans are high mol­e­c­u­lar weight poly­sac­cha­rides formed of at least 50%, by α -1.6 linked glu­cose units, with α -1.3 branch link­ages. The enzyme may also con­tain oth­er branch link­ages such as α-1.4.The sol­u­bil­i­ty of dex­trans decreas­es as the pro­por­tion of oth­er α link­ages increas­es with respect to the α – 1.6 link­ages. The use of dex­tranas­es in the sug­ar indus­try was sug­gest­ed more than 30 years ago when the enzyme was only stud­ied for the prepa­ra­tions of med­i­c­i­nal dex­trans used as sub­sti­tutes for blood plas­ma and more recent­ly in tooth­paste for­mu­la­tions to hydrolyze the dex­trans present in the den­tal sur­faces. Since then, com­pa­nies have been pro­duc­ing prepa­ra­tions of dex­tranas­es to be used in the sug­ar man­u­fac­tur­ing process. DN 25 L and lat­er the DN50 L were the first com­mer­cial­ly launched dex­tranase enzy­mat­ic prepa­ra­tions. The enzy­mat­ic prepa­ra­tion of Dex­tranase 50 L sug­gest­ed that it should be used specif­i­cal­ly to hydrolyze the dex­trans in juices. The use of dex­tranase CAS 9025-70-1 in the sug­ar indus­try has evolved over the years. In 1990s, the devel­op­ment of the pro­duc­tion process in Pichia pas­toris of the recom­bi­nant dex­tranase of P. min­io­lu­teum per­formed by Cuban researchers con­clud­ed in the for­mu­la­tion of the enzy­mat­ic prepa­ra­tion Hebertec-Dex­­tranase, which was used for indus­tri­al appli­ca­tion stud­ies in dif­fer­ent sug­ar mills. Dur­ing the year 2002 a new enzy­mat­ic prepa­ra­tion appeared in the mar­ket, Dex­tranase Plus L. This enzyme had improved char­ac­ter­is­tics with a ther­mal sta­bil­i­ty at up to 85◦C and a wider pH range between 3 and 7, pro­duced from the fun­gus Chaetomi­um erraticum. Pri­or to the for­ma­tion of this enzyme, Dex­tranase L was already avail­able in the mar­ket and was being used in juices and syrups. The enzy­mat­ic prepa­ra­tion of Dex­tranase Plus L defines its spe­cif­ic use for the juice or syrup, extend­ing its pos­si­bil­i­ty of use in the pres­ence of high­er tem­per­a­tures due to the ther­mo tol­er­ance. Dex­tranase from P. aculea­tum in juices extract­ed from dif­fer­ent parts of the sug­ar cane har­vest­ed under dif­fer­ent con­di­tions showed that the enzyme was espe­cial­ly use­ful in the case of crit­i­cal state of the pro­duc­tion process and when the sour cane was sup­plied. The pro­longed reac­tion times and low Brix were favor­able con­di­tions for enzy­mat­ic hydrol­y­sis when Dex­tranase was added in the ini­tial stages of the process in the mills or dur­ing evap­o­ra­tion. If you’re look­ing for high qual­i­ty Dex­tranase CAS 9025-70-1, look no fur­ther than Wat­son Inter­na­tion­al. In addi­tion to this, we offer a wide range of chem­i­cals pro­duced under strict qual­i­ty control.