【Quick Details 】
- 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%
- Usage: Food additives
- Quality system Must be certified to ISO 9001:22000. Halal
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.
Fungal Xylanase Enzyme.
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
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.