Kemin Industries, Inc.

Ingrid Somers

Benedikt J Sas

Eric Peys

Clifford A Adams

Bruno Coppens

Stefaan M O Van Dyck

Eddy Van Beek

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.

Heat-stable enzyme compositions

A method for improving the performance of enzymes used in animal feeds by the use of surfactants. Lecithin and/or lysolecithin is added to an animal feed including an exogenous enzyme to boost the performance of the enzyme so that a desired level of performance can be maintained while reducing the amount of exogenous enzyme that must be included in the animal feed. Preferably, the surfactant includes lyso-forms of lecithin.

Method for improving the activity of enzymes

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Kasterlee, Belgium

Ingrid Somers