Heat-stable enzyme compositions
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United States of America Patent
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Mar 19, 2013
Grant Date -
Apr 17, 2008
app pub date -
Oct 12, 2006
filing date -
Oct 12, 2006
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Abstract
The thermal stability of enzymes is improved by incorporating the enzyme in a matrix of a non-reducing sugar, such as trehalose. Heat-stable compositions of enzymes and sugar are formed by adding the enzymes to a sugar syrup and drying the mixture either by spreading it on a carrier or by spray drying. The enzyme compositions retain higher levels of activity after being subjected to heat in product-forming processes, such as steam pelleting of animal feed supplemented with the enzyme compositions.
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