Name: Industrial Xylanase Digestive Enzymes Powder In Food Water Soluble
Brand: Renze
Price: 2 USD

Industrial Xylanase Digestive Enzymes Powder In Food Water Soluble

Categories	Food Enzyme Powder
Brand Name:	Renze
Model Number:	Glucose Oxidase
Certification:	ISO
Place of Origin:	China
MOQ:	100 kilograms
Price:	USD 2-5/KG
Payment Terms:	,L/C,D/A,D/P,T/T,MoneyGram,Western Union
Supply Ability:	100TONS/MONTH
Delivery Time:	30DAYS
Packaging Details:	25KG/CARTON
Storage Type:	cool and dry place
Shelf Life:	2 years
Ingredients:	Xylanase Enzyme
Grade:	Food Grade
Form:	Powdery
Color:	White

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Jiaxing Renze Import & Export Co., Ltd

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Industrial Xylanase Digestive Enzymes Powder In Food Water Soluble

Food Grade Xylanase Enzyme Powder For Baking

1.Description

Renze Xylanase Powder is a high-purity, thermostable enzyme specifically designed for modern baking applications. With ≥10,000 U/g activity and exceptional substrate specificity, it delivers improved dough handling, enhanced volume, and superior crumb structure while enabling clean-label formulations.

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

2.Technical Specifications

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

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