Innovacorp manufactures Sugar Enzymes and Molasses Preservatives for sugar mills in the United States. This page covers two distinct product lines: enzymes that solve processing problems in the juice stream, and preservatives that reduce sugar loss during molasses storage. It is not a general sugar chemicals page. The focus here is on the specific problems these products address and the US cane regions where they matter most. For the biocide programme that controls the bacteria producing dextran in the first place, see our biocide for sugar processing in the USA.
Dextran is a polysaccharide produced by Leuconostoc mesenteroides bacteria when they feed on sucrose in cut or damaged cane. The bacteria enter through the cut ends, and the problem gets worse the longer the cane sits between harvesting and milling. In a US cane mill, a delay of even a day can significantly raise dextran levels.
Dextran is a processing problem because it is thick and gummy. It raises juice viscosity, slows filtration, and interferes with crystallization. In severe cases, it can clog the pipes in which cane juice is heated and clarified. The solution is dextranase, an enzyme that breaks the dextran molecule into smaller fragments. Once broken down, the viscosity drops and the downstream processing problems are reduced.
US cane processing is concentrated in Florida and Louisiana. Louisiana production has been growing, with recent projections putting the state at a record high. In Louisiana, dextranase treatment has been adopted by several factories, with reported reductions of up to 95 percent in dextran levels when the enzyme is applied at the right point and dose. The key word is "right point" — the enzyme needs contact time and the correct temperature to work, and the dose needs to match the measured dextran level.
Starch is another polysaccharide that causes processing problems in cane sugar. Soluble and insoluble starches interfere with filtration and can affect crystal growth. Alpha-amylase hydrolyzes the internal bonds in starch, producing shorter, less viscous chains. This improves filterability and reduces the load on the clarification and filtration stages.
The need for alpha-amylase depends on the cane variety and the growing conditions. Some cane varieties have higher starch content than others, and the problem can vary from one season to the next. A mill that processes high-starch cane may need amylase as part of its standard processing aids, while a mill with low-starch cane may not.
Molasses is not a stable product. It undergoes a slow chemical decomposition during storage, and the decomposition costs sugar. This is not a microbial fermentation, although microbial activity can contribute. The primary mechanism is a chemical reaction involving reducing sugars and nitrogenous compounds, producing acids and dark-coloured products.
The rate of loss depends on temperature. At 30 to 35 degrees Celsius, the loss of fermentable sugars is about 2 to 3 percent per year. A 10 degree rise in temperature can quadruple the rate. For a US mill storing molasses for months before sale or further processing, this is a measurable loss of product value.
Molasses preservatives are formulated to slow this decomposition. They do not stop it completely, but they reduce the rate and extend the usable storage life. The dosage depends on the storage temperature, the expected storage duration and the molasses analysis. A mill storing molasses in a hot climate for a long period needs a different programme than a mill selling molasses quickly.
It is important to be clear about what preservatives do not do. They do not prevent tank failures caused by structural defects or corrosion. Molasses tank accidents are usually structural failures, not spontaneous combustion events. The preservative addresses the chemical decomposition that affects product quality, not the engineering integrity of the tank.
US sugar production is geographically concentrated. Beet processing is spread across Michigan, Colorado, Montana, Nebraska, Wyoming, California, Idaho, Oregon, Washington, Minnesota and North Dakota. Cane processing is concentrated in Florida and Louisiana, with Louisiana production growing in recent years.
For cane mills (Florida, Louisiana): dextran and starch are the primary enzyme targets. The warm, humid climate in these regions means cane deteriorates faster after cutting, and the dextran problem is more acute. Dextranase and alpha-amylase are the relevant products.
For beet factories (northern states): the processing flow is different, and dextran is less of a problem than in cane. Beet processing uses diffusion, and the enzyme requirements are different. Molasses preservatives may still be relevant where beet molasses is stored for extended periods.
For molasses storage (all regions): any mill or refinery that stores molasses for months before sale or further processing faces the sugar loss problem. The preservative programme is independent of whether the mill processes cane or beet.
Indicative values from our enzyme and preservative range. Final specification is confirmed against your process data and application point. TDS is shared before order.
| Product | Form | Application Point |
|---|---|---|
| Dextranase | Liquid enzyme concentrate | Juice stream, before evaporation |
| Alpha-Amylase | Liquid enzyme concentrate | Juice stream, before clarification |
| Molasses Preservative | Liquid formulation | Molasses storage tank or transfer line |
TDS on request. Activity levels and dosage are confirmed for your specific application.
Dextranase: dosage depends on the dextran level in the juice, which should be measured before dosing. Typical starting ranges are 20 to 100 ppm on juice, confirmed by plant trial. The enzyme needs contact time at the correct temperature to work, and the application point is selected where those conditions are met.
Alpha-Amylase: dosage depends on the starch level in the juice. Typical starting ranges are 10 to 50 ppm on juice, confirmed by plant trial. The enzyme is applied before the point where starch would otherwise cause filtration problems.
Molasses Preservative: dosage depends on storage temperature, expected duration and molasses analysis. Typical starting ranges are 100 to 500 ppm on molasses, confirmed after reviewing your storage conditions. Higher temperature and longer storage require higher dosage.
Enzymes are supplied in 25 kg / 50 kg HDPE carboys and 200 litre HDPE drums. Molasses preservatives are supplied in 35 kg / 50 kg HDPE carboys and 200 litre HDPE drums. Store in a cool, dry area away from direct sunlight. Enzymes should be stored within the temperature range specified on the TDS to maintain activity. Refer to the product SDS for handling and personal protective equipment requirements.
Enzyme selection and dosage depend on the measured dextran and starch levels in your juice, and the molasses preservative dose depends on your storage conditions. We prefer to review your process data and storage parameters before recommending a product and starting dose. Share your details with our technical team. Call +91-9312871070.
Q. Where does dextran come from in a US cane mill?
Dextran is produced by Leuconostoc mesenteroides bacteria that enter cut or damaged cane. The bacteria feed
on sucrose and produce dextran as a byproduct. The problem is worse when there is a delay between harvesting
and milling, because the bacteria have more time to grow and produce dextran.
Q. How does dextranase enzyme help in sugar processing?
Dextranase breaks down the dextran molecule into smaller fragments. This reduces juice viscosity, improves
filtration, and helps crystallization. In Louisiana cane factories, dextranase treatment has shown up to 95%
reduction in dextran when applied at the right point and dose.
Q. Why does molasses lose sugar during storage?
Molasses undergoes a slow chemical decomposition during storage, not a microbial fermentation. The reaction
involves reducing sugars and nitrogenous compounds, and it produces acids and dark-coloured products. At 30
to 35 degrees Celsius, the loss of fermentable sugars is about 2 to 3 percent per year. A 10 degree rise in
temperature can quadruple the rate.
Q. How are enzyme and preservative dosages determined for a US mill?
Dextranase dosage depends on the dextran level in the juice, which should be measured before dosing.
Typical starting ranges are 20 to 100 ppm on juice, confirmed by plant trial. Molasses preservative dosage
depends on the storage temperature, expected storage duration and the molasses analysis. Final dose is set
after reviewing your process data.
Call +91-9312871070 to discuss your dextran, starch or molasses storage situation and request TDS for the product that fits your application.
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