Liquefaction Enzymes

The process of breaking down starch chains into dextrins (aka random sugars).

All Liquefaction 0 Enzymes

Craft Distilling



High temperature alpha-amylase that can liquefy grain starch around 175-185°F.  Ideal for mashing with raw grains, tubers, or other starchy substrates that require high gelatinization temperatures.

SEBAmyl BAL 100

Medium temperature alpha-amylase that can liquefy grain starch around 140-170°F.  Ideal for mashing with raw grains that gelatinize more easily (Wheat, Barley, Rye), supplementing malt enzymes, or breaking down pre-gelatinized starch.

Product Spotlight


Using that delicious rye grain, but finding the mash turning into a sticky goop that cannot be pumped? Or is it getting even worse and turning into cement? Your culprit is probably the beta-glucan compound found in wheat, barley, and rye. To remedy the problem, use our SEBflo TL, a fungal beta-glucanase enzyme that can take care of your sticky mash problems. This enzyme will degrade the beta-glucans found commonly in Wheat, Barley, and Rye to prevent those kinds of viscosity issues from ever starting up. Don't believe us? Shoot an e-mail to for a sample; seeing is believing.

Company News

IPPE 2017 Georgia World Congress Center

Come visit us on January 31st- February 2nd at booth number C105.  We'd love for you to stop by and discuss your enzyme needs.  See you there!

Enzyme Innovation
A Division of Specialty Enzymes
13591 Yorba Ave. Chino, CA 91710
Phone: 909-203-4620 | Fax: 909-613-1663
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