Food grade xylanase enzyme used in baking industry yeast
Product Description
xylanase enzymes is a xylanase which made from the strain of Bacillus subtilis. It is a kind of purified endo-bacteria-xylanase.
It can be applied in the flour treatment for bread powder and steam bread powder production, and it can also be applied in the production of bread and steam bread improver. It can also be used in the beer brewery industry, juice and wine industry and animal feed industry.
The product is produced according to the food grade enzyme standard issued by FAO, WHO and UECFA, which is in accordance with the FCC.
Definition of unit：
1 unit of Xylanase equals to the amount of enzyme, which hydrolyzes xylan to get 1 μmol of reducing sugar (Calculated as xylose) in 1 min at 50℃ and pH5.0.
Function
1.Improve the size of bread and steam bread;
2. Improve the interior form of bread and steam bread;
3. Improve the fermenting performance of dough and the baking performance of flour;
4. Improve the appearance of bread and steam bread.
Dosage
1.For steamed bread producing：
The recommended dosage is 5-10g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by steaming test. It is better to begin the test from the smallest quantity. Overuse will decrease the water holding capability of dough.
2.For bread producing:
The recommended dosage is 10-30g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by baking test. It is better to begin the test from the smallest quantity. Overuse will decrease the water holding capability of dough.
Storage
| Best Before | When stored as recommended, the product is best used within 12 months from date of delivery. |
| Shelf Life | 12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life. |
| Storage Conditions | This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement. |
Related Products:
Newgreen factory also supplies Enzymes as following:
| Food grade bromelain | Bromelain ≥ 100,000 u/g |
| Food grade alkaline protease | Alkaline protease ≥ 200,000 u/g |
| Food grade papain | Papain ≥ 100,000 u/g |
| Food grade laccase | Laccase ≥ 10,000 u/L |
| Food grade acid protease APRL type | Acid protease ≥ 150,000 u/g |
| Food grade cellobiase | Cellobiase ≥1000 u/ml |
| Food grade dextran enzyme | Dextran enzyme ≥ 25,000 u/ml |
| Food grade lipase | Lipases ≥ 100,000 u/g |
| Food grade neutral protease | Neutral protease ≥ 50,000 u/g |
| Food-grade glutamine transaminase | Glutamine transaminase≥1000 u/g |
| Food grade pectin lyase | Pectin lyase ≥600 u/ml |
| Food grade pectinase (liquid 60K) | Pectinase ≥ 60,000 u/ml |
| Food grade catalase | Catalase ≥ 400,000 u/ml |
| Food grade glucose oxidase | Glucose oxidase ≥ 10,000 u/g |
| Food grade alpha-amylase
(resistant to high temperatures) |
High temperature α-amylase ≥ 150,000 u/ml |
| Food grade alpha-amylase
(medium temperature) AAL type |
Medium temperature
alpha-amylase ≥3000 u/ml |
| Food-grade alpha-acetyllactate decarboxylase | α-acetyllactate decarboxylase ≥2000u/ml |
| Food-grade β-amylase (liquid 700,000) | β-amylase ≥ 700,000 u/ml |
| Food grade β-glucanase BGS type | β-glucanase ≥ 140,000 u/g |
| Food grade protease (endo-cut type) | Protease (cut type) ≥25u/ml |
| Food grade xylanase XYS type | Xylanase ≥ 280,000 u/g |
| Food grade xylanase (acid 60K) | Xylanase ≥ 60,000 u/g |
| Food grade glucose amylase GAL type | Saccharifying enzyme ≥ 260,000 u/ml |
| Food grade Pullulanase (liquid 2000) | Pullulanase ≥2000 u/ml |
| Food grade cellulase | CMC≥ 11,000 u/g |
| Food grade cellulase (full component 5000) | CMC≥5000 u/g |
| Food grade alkaline protease (high activity concentrated type) | Alkaline protease activity ≥ 450,000 u/g |
| Food grade glucose amylase (solid 100,000) | Glucose amylase activity ≥ 100,000 u/g |
| Food grade acid protease (solid 50,000) | Acid protease activity ≥ 50,000 u/g |
| Food grade neutral protease (high activity concentrated type) | Neutral protease activity ≥ 110,000 u/g |
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