Industrial&Food Grade Xylanase Digestive Enzymes Powder Water Soluble Natural extractionSuitable For baking
Main functions and characteristics
High efficiency and specificity: It only acts on glucose molecules and does not affect other components in food or products.
Natural safety: As a biological enzyme, it is regarded as a processing aid in food and will eventually become inactive. It has high safety and conforms to the trend of clean labels.
Dual functions: The two products of its catalytic reaction - gluconic acid and hydrogen peroxide - jointly endow it with multiple functions.
Mild conditions: It usually functions under normal temperature and neutral pH conditions, without the need for harsh conditions such as high temperature and high pressure.
Key Benefits for Bakery:
✔ Dough Conditioning – Reduces viscosity by hydrolyzing arabinoxylan
✔ Volume Boost – Increases bread loaf volume by 15-25%
✔ Whole Grain Optimization – Improves texture in high-fiber products
✔ Clean Label – Non-GMO, allergen-free processing aid
| Parameter | Specification | Test Method |
| EC Number | 3.2.1.8 | - |
| Source | Aspergillus oryzae (Non-GMO) | - |
| Appearance | Beige to light brown powder | Visual |
| Activity | ≥10,000 U/g | DNS Method (pH 4.5, 50°C) |
| Optimum pH | 4.0-6.0 | pH-stat assay |
| Temperature Range | 40-60°C (104-140°F) | Thermal activity profiling |
| Particle Size | 90% <100μm | Laser diffraction |
| Bulk Density | 0.50-0.70 g/cm³ | ISO 60 |
| Solubility | Fully water-soluble | USP <911> |
| Thermal Inactivation | >70°C (158°F) | Residual activity test |
3.Key Applications:
Industrial Bread Making – Enhances machinability and uniformity
Whole Wheat/Whole Grain – Softens coarse textures
Frozen Dough – Maintains stability during freeze-thaw cycles
Gluten-Free Baking – Compensates for lack of gluten network
❓ "What's the optimal dosage for improving whole wheat bread texture?"
→ Recommended protocol:
• 30-50 ppm (based on flour weight)
• Reduces dough stickiness by 40-50%
• Improves loaf volume by 15-20%
• Best added during initial mixing stage
❓ "Your solution for gummy texture in GF products?"
→ Formula adjustment:
• Combine with protease (2:1 ratio)
• Increase baking time by 10-15%
• Adjust hydration (-5% water)
❓ "How to maximize efficiency in high-speed bread lines?"
→ Processing benefits:
✔ Reduces mixing time by 20-25%
✔ Improves sheeting (no tearing)
✔ Standardizes dough across batches
5.Our service
1.free sample for test. before shipment.
2.Quality control before shipment .
3.Packing according to client's requirement.
4.Mixed container, we can mix different items in one container.
5.Prompt shipment with right shipping line
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.