Glucoamylase is one of the most widely used and oldest catalysts in the food processing industry.

Its major function is the saccharification of partially produced dextrin or starch into glucose.

Glucose serves as a vital substrate for several fermentation processes and finds applications in a wide range of beverage and food products

In the food industry, glucoamylase converts starches into glucose, which serves as a sweetener in various products.

It is used in the production of syrups, dextrose, and high-fructose corn syrup

In brewing and distilling, glucoamylase is involved in the final stages of alcohol production.

It breaks down complex starches into simpler glucose molecules, which are then fermented by yeast to produce alcohol

Beyond food and beverages, glucoamylase has diverse applications in other industries, including biofuel, bioplastic, and chemical sectors