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Interest in innovative non-alcoholic drinks is increasingrapidly as part of the trend towards more health-conscious nutrition. Drinks based on malt or cerealscontain only natural sugar and are excellent sources ofantioxidants, vitamins and other health-promotingsubstances.

The characteristics of these cereal-based products canbe varied widely by using different functional constituents(Table 1).

Introduction

Cereal drinks are based on a suspension of grain. Theviscosity, mouth feel and sweetness of the drink can beadjusted precisely to the customer‘s taste with enzymecompounds. An extract of this kind can already be drunkas a food supplement, but sifting and filtering of theextract open up further possibilities of creating interestingdrinks. The filtrate from the extract, also called the wort,can be mixed with juices to make a sport drink rich indietary fibres. The addition of oil emulsions to the wortproduces drinks similar to milk or cream but withoutanimal protein, lactose, gluten or soy constituents.Because of these properties, “cereal milk“ is very well

Enzymes SweeteningViscosityMouth feelDigestibility

Vegetable creamSport drinksFlavourShelf-life

Starch breakdownPentosan breakdownGlucan breakdownProtein breakdown

HydrocolloidsEmulsifiers

PrebioticsFlavourFragranceNaturalpreservation

Quickfermproduct group

Particle suspensionFruit mixOil emulsionWater binding

Gluconic acidGlucuronic acidLactic acidAcetic acid

Micro-organisms

Optizym BAOptizym HCOptizym BPOptizym GAOptizym ABetamalt

Stabimuls VEGAStabisol BMJ

Tab. 1: Adjustment of cereal drink characteristics with SternEnzym products

tolerated by allergy sufferers.Moreover, innovative flavours can be created by ferment-ing the extract with micro-organisms. Organic acidsresulting from fermentation give the drink a fresh, fruitynote, rather like lemonade. The fermentation productsalso create a feeling of wellbeing and stimulate themetabolic system.

On the following pages you will find detailed informationon our SternEnzym products, their mode of action andtheir applications.

53-57

52-53

58-63

70-74

53-58

57-62

11.9

11.9

12.4

14.3

9.3

9.8

12.0

8.5

3.6 7.2

8.8

10.9

Barley

Oals

Maize

Rice

Rye

Wheat

CerealStarchin %

Dietary fibresin %

Protein contentin %

Tab. 2: Starch, dietary fibre and protein contentof various cereal types [3, 4]

Production of functionalnon-alcoholic drinks based on cereals

Functionalconstituent Purpose Principle of action Product Production of cereal

drinks with theenzyme series Betamaltand Optizym

The production of cereal drinks is verymuch like the production of beer mashfrom malt.But the use of malt alone meansrestricting oneself to the commerciallyavailable rye, wheat and barley malts.Other interesting cereals like maize, riceand oats, which are popular in Asia,are rarely available on the market inmalted form (Table 2).

Nevertheless, the use of enzymes makesit possible to produce innovative cerealdrinks from these grain types too.

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Optizym BA is a highly active bacterial α-amylase thatreliably hydrolyzes the gelatinized starch into dextrins evenat high temperatures. Hydrolysis of the starch reduces theviscosity of the mash and prepares the starch for sacch-arification. It also prevents an unsightly sediment of re-

Optizym HC is a hemicellulase for adjusting viscosity.Pentosans and β-glucans are non-starch polysaccharidesthat bind water and are only partially soluble. They causean increase in the viscosity of the wort. Optizym HC containsβ-glucanase and pentosanase in a specific composition.The enzyme mixture serves as a tool for adjusting viscosityand thus for defining the mouth feel.

The α-amylase Optizym BA is added to liquefy the mashfurther. This enzyme attacks the amorphous structure ofthe starch, hydrolyzes the α-1,4-glycosidic bonds of amyloseand amylopectin at arbitrary distances and releases water-soluble dextrins. By adding further enzymes such as thehemicellulase Optizym HC and the protease Optizym BP itis possible to adjust the mouth feel and digestibility of thecereal drink.

Tab. 3: Degrees of gelatinization of various cerealtypes at different temperatures [2, 4]

The very finely ground grain is mixed with water into amash. The mash is then heated in order to dissolve thestarch and prepare it for enzymatic liquefaction andsaccharification (Figure 2). It must be remembered herethat different temperatures are needed for each cerealtype in order to ensure complete gelatinization of thestarch (Table 3).

Adjustment of viscosity andmouth feel in the liquefaction phase

92.8

92.5

18.5

17.1

91.7

91. 1

96.2

93.4

54.6

94.5

94.6

56-62

56-62

62-72

50.4 61-78

57-70

53-65

Starch sourceDissolved starch in %

of total starch 60 0C 65 0C

Gelatinizationtemperatures (0C)

Sweetening power (%)Sugar

120

100

69

40

35

27

Products for adjusting viscosity,mouth feel and digestibility

Optizym BP is recommended for grain with a high proteincontent. At the cooking temperature the high-molecularproteins become denatured and settle on the walls ofthe equipment or cause cloudiness in the drink.

Adjustment of the sweetness profileduring the saccharification phase

In the subsequent step the mash liquefied by the α-amy-lase is cooled to 60°C and saccharified to the required levelby means of various enzymes (Figure 2). The choice of theenzymes used determines the percentages of the differentsugars in the end product.

The bacterial protease Optizym BP breaks the proteins downbefore they can become denatured and thus improvestheir digestibility too.

Betamalt releases chiefly maltose and maltotriose fromdextrins. The glucoamylase Optizym GA, on the other hand,hydrolyzes dextrins into glucose. Through the combinationof these enzymes the cereal drink acquires a sweetnesswhich can be adjusted optimally in respect of its perceptionand intensity.

Besides the intensity of the sweetness (Table 4), the lengthof perception is characteristic of certain sugars (Figure 1).Perception of the sweetening power of glucose reaches itsmaximum intensity after only 5 seconds and disappearsafter 9 seconds, whereas maltose is perceived as sweet foras long as 16 seconds. These properties can be used forpartially masking other tastes and thus for rounding offthe flavour of the drink.

Fig. 1: Intensity profile of the sweetness of various sugars. The sweetening power is relative to a 10% saccharosesolution (20 °C) [5]

Tab. 4: Sweetening power of various sugars (10 % aqueous solution, 20 °C) [1]

Barley

Oats

Maize

Rice

Rye

Wheat

Fructose

Saccharose

Glucose

Glucose syrup

Maltose

Lactose

100

140

Duration of perception [s]

Rel.

sw

eete

nin

g pow

er (

%)crystallized starch from forming in the retail pack.

www.sternenzym.de

Maltose

Fructose

Glucose

0 2 4 86 10 1 2 14 16 180

20

40

60

80

120

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Products for adjusting sweetness

Fermentation

Cereal Cooking

Cooling Cooling

Saccharification

Filtration

Bottling

HeatingMixingFiltration Homogenization

Milled

cereals

Milled

malt

Air

StabisolHydromuls

Optizym HCOptizym HiTaAOptizym BP

Optizym AOptizym GABetamalt

Fig. 2: Diagram of a productionprocess for cereal drinks

Product Liquid Powder Typical Optimum Optimum pH temperature

Optizym BA 19180 L • • 0.03-0.06 % pH 5.0-6.0 60-65 °C

Optizym BA 6100 0.15-0.3 % pH 5.0-6.0 60-65 °C

Optizym HC 19490 L • 0.1-0.2 % pH 4.5-5.0 55-60 °C

Optizym HC 18446 • 0.1-0.2 % pH 4.5-5.0 55-60 °C

Optizym BP 17206 L 0.08-0.25 % pH 6.5-7.0 55-60 °C

Optizym BP 18202 0.05-0.15 % pH 6.5-7.0 55-60 °C

Optizym GA 14400 L 0.25-0.5 % pH 4.0-5.0 55-60 °C

Optizym GA 5071 0.2-0.4 % pH 4.0-5.0 55-60 °C

Optizym A 14125 L 0.2-0.4 % pH 4.5-5.5 50-55 °C

Optizym A 16126 0.2-0.4 % pH 4.5-5.5 50-55 °C

Betamalt 125 L 0.05-0.1 % pH 4.5-5.5 55-65 °C

Betamalt 25 FBD 0.2-0.4 % pH 4.5-5.5 55-65 °C

[1] Lebensmittelchemie; Werner Baltes; Springer; 2000, [2] Stärke und Stärkederivate; Günther Tegge; Behr’s Verlag; 1984, [3]Die Zusammensetzung der Lebensmittel – Nährwerttabellen; Souci, Fachmann, Kraut; medpharm Scientific PublishersStuttgart; 2000, [4] Getreide– und Kartoffelbrennerei; Heinrich Kreipe; Verlag Eugen Ulmer; 1981, [5] FECHNER-Skalierung derSüßintensität und Vergleich verschiedener Methoden zur Bestimmung der Unterschiedsschwelle; Hoppe, K.; Ernährungs-forschung Vol. 36, Nr. 3, Seiten 81-83; 1991

•

•

•

•

•

•

•

•

•

•

• •

•

* Relative to the amount of grain

Betamalt offers optimum liquefaction and saccharificationin a single product. Betamalt is a highly active barley maltextract and therefore of vegetable origin. Its main activityis β-amylase, which efficiently hydrolyzes dextrins intomaltose. With Betamalt the maltose concentration can beincreased to 60% of the total sugar content, and in combi-nation with Optizym A it can even be raised as far as 80%.This gives the drink a mild sweetness.

Optizym GA for glucose formation. In brewing and distilling,glucoamylases like Optizym GA are used to ensure rapidsaccharification of the mash. Optizym GA splits off glucose,starting from the non-reducing end of the dextrins. Theformation of glucose alone results in a rapidly increasingsweetness.

Optizym A to prevent starch haze. This fungal α-amylasesplits any remaining starch residues into readily solubledextrins and hydrolyzes these further into maltose. Viewedin isolation, the enzyme´s sweetening power is only slight,but Optizym A speeds up the effect of Optizym GA andBetamalt.

The use of enzymes for saccharification of the mash makesit essential to pasteurize the drink in order to deactivatethe enzymes and prevent changes in the product duringstorage.

dosage*

SternEnzym - The Enzyme Designer

Overview of the enzyme products

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Fermentation of the sugar released by the enzymes resultsin flavour-active substances and organic acids; whencombined, these create fruity, dry or slightly acid flavours.

The brewer´s yeast Saccharomyces cerevisiae metabolizesvarious sugars mainly into alcohol, but also into otherflavour-active substances.

Cereal drinks fermented withmicro-organisms as an innovation

The organic acids have the additional function of naturalpreservatives. Micro-organisms often used for fermenteddrinks include:

The tea fungus or kombucha fungus is a symbiotic communityof the above micro-organisms and certain others.

Stable products with hydrocolloidsand emulsifiers from Hydrosol

We will be pleased to give you detailed information on ourmicro-organisms from the Quickferm product group.Please contact us.

The bacterium Gluconobacter oxidans, which forms aceticacid, gluconic acid and glucuronic acid. These acids stabilizethe drink against microbial attack, stimulate bowel activity,suppress putrefactive bacteria and are one of the compo-nents of detoxification reactions in the liver.

Lactobacillus species synthesize a large number of flavour-active substances and also lactic acid, which supports theintestinal flora and is considered a prebiotic.

free from the allergens dairy cream contains.

particularly good potential for this purpose.

ideal for physically active people and athletes.

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GermanySternEnzym GmbH & Co. KGKurt-Fischer-Straße 5522926 AhrensburgPhone: +49 / (0) 41 02 / 202-002Fax: +49 / (0) 41 02 / 202-020info@sternenzym.dewww.sternenzym.de

PolandRepresentative OfficeKrzysztof GrabinskiuI. Kwitnąca 15/201-926 Warsaw, PolandPhone: +48 / (0) 22 / 244 37 90Fax: +48 / (0) 22 / 490 62 94info@sterningredients.plwww.sterningredients.pl

RussiaKT “OOO Stern Ingredients”pr. Obuchovskoj oborony, d. 45,lit. “O”192019 St. Petersburg, RussiaPhone: +7 / (812) 319 36 58Fax: +7 / (812) 319 36 59info@sterningredients.ruwww.sterningredients.ru

BrazilStern Ingredients do Brasil Ltda.Alameda dos Maracatins, 1435Edificion Imaginaire - Conj 11104089-015 Sao Paulo, SP / BrazilPhone: +55 / 11 37 28-47 60Fax: +55 / 11 37 28-47 62info@sterningredients.com.brwww.sterningredients.com.br

SingaporeStern Ingredients Asia-Pacific Pte LtdNo. 1 International Business ParkThe Synergy # 09-04Singapore 609 917Phone: +65 / 656 920 06Fax: +65 / 656 911 56info@sterningredients.com.sgwww.sterningredients.com.sg

IndiaStern Ingredients India Private Limited211 Nimbus Centre, Off Link RoadAndheri WestMumbai - 400 053, IndiaPhone: +91 / (0) 22 / 402 755 55Fax: +91 / (0) 22 / 263 258 71info@sterningredients.inwww.sterningredients.in

MexicoStern Ingredients, S.A. de C.V.Guillermo Barroso No. 14Industrial Las ArmasTlalnepantla Edo. Mex.C.P. 54080, MexicoPhone: +52 / (55) 53 18 12 16Fax: +52 / (55) 53 94 76 03info@sterningredients.com.mxwww.sterningredients.com.mx

ChinaStern Ingredients (Suzhou) Co., Ltd.Block 9, Unit 1, Ascendas LinhuIndustrial Square, 1508 Linhu AvenueFenhu Economic Development Zone215211 Wujiang, P.R. ChinaPhone: +86 / (512) 6326 9822Fax: +86 / (512) 6326 9811info@sterningredients.com.cnwww.sterningredients.com.cn

SternEnzym is a member of the Stern-Wywiol Gruppe

Combined with juices or as an emulsion with vegeta-ble oils, cereal drinks open up numerous possibilities forinnovations and functional beverages.

The scope for innovation is widened still further by stabilizersspecially adjusted for use in such novel applications. Thefollowing is a description of two stabilizer compounds with

Stabimuls VEGA is the name of a family of products fromthe range offered by Hydrosol, one of SternEnzym´s sistercompanies.

Stabimuls VEGA is a perfect mix of emulsifiers and thickenerswhich can be used for combining cereal drinks with vege-table fat to make vegetable cream. By choosing specificStabimuls VEGA products it is possible to produce vegeta-ble creams for whipping or cooking; they offer importantadvantages over conventional dairy cream in respect ofeconomy and processing technology. Moreover, they are

Stabisol BMJ is a compound of various stabilizers whichmakes it possible to produce a stable flavoured beveragefrom juice and cereal drinks. Rich in dietary fibres and witha high, rapidly available fruit sugar content, this drink is