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|Form:||Powder Form||Appearance:||White To Light Yellow Powder|
Xylanase, bread improver enzyme
|Classification:||Food additive Agent||Other Names:||Xylanase|
|CAS No.:||9025-57-4||EINECS No.:||232-800-2|
|Active pH range:||3.0-8.0||Temperature:||20-70° C|
|Appearance:||Cream to gray||Purity:||99%|
|Enzyme activity:||50,000 U/g||Dosage:||0.5-2%|
|Quality system||Must be certified to ISO 9001:22000. Halal Certificate.|
Xylanase (EC 220.127.116.11) is the name given to a class of enzymes which degrade the linear polysaccharide beta-1,4-xylan into xylose, thus breaking down hemicellulose, one of the major components of plant cell walls. Our xylanase products are used as food additives in wheat flour for improving dough handling and quality of baked products, for the extraction of coffee, plant oils, and starch, in the improvement of nutritional properties.
This product was produced by Aspergillus niger strain, which fermented in submerged medium.
• Improve handling of the dough
• Tolerate quality changes
• Perfect crumb structure
• Improve dough elasticity
• Improves dough stability and machinability
The activity of the powder xylanase was 50, 000 U/g;
(*High activity product is available upon request of our customers.)
• Fungal Xylanase should be used 2-4 gr/100kg flour
• Do not consume without baking.
• Fungal Xylanase doesn't contain bromate