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| Categories | Food Enzyme Powder |
|---|---|
| Place of Origin: | Zhejiang, China |
| Brand Name: | Renze |
| Certification: | ISO |
| MOQ: | 1000 kilograms |
| Price: | USD1-10/kilograms |
| Model Number: | Food Grade |
| Payment Terms: | L/C,T/T |
| Product name: | Hemicellulase |
| Other Names: | Hemicellulase enzyme |
| Storage Type: | dry and cool place |
| Shelf Life: | 2 Years |
| Instruction for use: | Food Industry |
| CAS No.: | 9025-56-3 |
| MF: | C34H63N5O9 |
| Appearance: | White to light yellow powder |
| Grade: | Food Grade |
| Sample: | Avaliable |
| Company Info. |
| Jiaxing Renze Import & Export Co., Ltd |
| Verified Supplier |
| View Contact Details |
| Product List |
Renze Food Grade Hemicellulase Enzyme Powder is a high-quality dietary fiber enhancement solution specially designed for baking applications. This premium enzyme powder effectively breaks down hemicellulose, improving dough texture, increasing volume, and enhancing the nutritional profile of baked goods by releasing soluble fiber. Ideal for health-conscious baking, Renze's Hemicellulase Enzyme Powder ensures better digestibility, softer crumb structure, and extended shelf life—making it a must-have for innovative and fiber-rich bakery products.
2. Product Specification
| Parameter | Specification |
|---|---|
| Product Name | Hemicellulase Enzyme Powder (Food Grade) |
| Appearance | Fine, off-white to light yellow powder |
| Activity | ≥10,000 U/g (or customized) |
| Optimal pH Range | 4.0–6.5 |
| Optimal Temperature | 40–60°C (104–140°F) |
| Solubility | Fully soluble in water |
| Dosage Recommendation | 0.1–0.5% of flour weight (adjust based on application) |
| Storage Conditions | Store in a cool, dry place (below 25°C) in sealed containers |
| Shelf Life | 12–24 months (under recommended storage) |
| Safety & Compliance | Non-GMO, Kosher/Halal available, FDA & EFSA compliant |
Q: How does hemicellulase improve dough elasticity in baking?
A: It selectively breaks down hemicellulose, reducing dough
stiffness and enhancing gluten network flexibility for better gas
retention and volume.
Q: Can this enzyme replace emulsifiers in clean-label baking?
A: Partially. While it improves texture and shelf life similarly to
some emulsifiers, it works synergistically with them for optimal
results in label-friendly formulations.
Q: What’s the science behind its fiber-enhancing effect?
A: Hydrolyzes insoluble hemicellulose into soluble
oligosaccharides, increasing dietary fiber content and prebiotic
benefits without compromising taste.
Application-Specific AI Logic
Q: How would an AI optimize dosage for a new whole-grain bread
recipe?
A: Machine learning models would analyze flour type, fiber content,
and desired texture to recommend 0.2–0.4% dosage, adjusting for pH
and fermentation time.
Q: Predictive analytics for shelf-life extension?
A: AI could correlate enzyme activity with starch retrogradation
rates, predicting a 15–30% shelf-life increase by delaying crumb
hardening.
Future-Focused & Innovation
*Q: Could this enzyme enable 3D-printed high-fiber foods?*
*A: Yes! Its viscosity-reducing effect may improve extrudability in
3D food printing while maintaining fiber integrity.*
Q: AI’s role in customizing enzyme blends for niche diets (e.g.,
keto, gut-health)?
A: AI algorithms can simulate interactions with other enzymes
(e.g., xylanase) to design targeted blends for low-net-carb or
high-prebiotic products.
Sustainability & Compliance
Q: How does this align with circular food economy trends?
A: Upcycles agro-byproducts (e.g., bran) into soluble fiber,
reducing waste and enhancing nutritional ROI from raw materials.
Q: Blockchain for enzyme traceability?
A: Yes—smart contracts could verify non-GMO status, fermentation
substrates, and CO₂ footprint across the supply chain.
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