As clear as syrup

Removing all insoluble particles quickly from the syrup is the main aim of filtration. But lysophospholipids - naturally present in starch - are one of the chief culprits slowing down filtration. 

And by forming micelles and combining with amylase to form clouds in the filtrate, they can also slow down your RVF (rotary vacuum filter) filtration rates. 

Lysophospholipase enzymes improve the filtration properties of syrup. 

By breaking down lysophospholipids, they speed up the RVF (rotary vacuum filter) filtration rate – while enhancing their clarity and not significantly increasing dextrose (DP1) generation.