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Winovazyme Biological Science & Technology Xylanase
Winovazyme Biological Science & Technology Xylanase is defined as the amount of enzyme which degrades 5mg/mL of xylan solution to liberate 1μmol of reducing sugar (xylose) in 1 min at 37℃ and pH5.5.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Convenience Foods
Food & Nutrition — Processing & Packaging
- Food & Beverage Manufacturing
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Bread, Dough
- Functions
- Enzyme
- Ingredient Name
- Xylanase
- Markets
- Food & Nutrition
- Storage
25℃, 12 months, enzyme activity remain≥90%.; Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
- Function
1. Increase the baking volume; 2. Improve the dough structure and fermentation performance; 3. Improve the machining properties of dough; 4. Slow down bread aging and prolong the shelf life
- PACKAGING
- 25 kg/bag, or as request.
- Enzyme Type
- Xylanase
- Ingredient
- Xylanase
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Food Ingredients Features
- Dough Improver
- Improved Dough Machinability & Development
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
- Dough
