Classical Xylanase Baking Enzyme

Bakery enzyme, bread improver Hemicellulytic enzyme

Product Name: Zymopan® ANX

Enzyme: Xylanase (endo-1,4-β-xylanase, EC 3.2.1.8)

Synonyms: Hemicellulytic enzyme, hemicellulase, endo-1,4-xylanase, endo-(1->4)-beta-xylan 4-xylanohydrolase



Appearance:

White to creamy powder

Origin:

Aspergillus niger

Application:

Bread improver, Dietary Supplements, Pulp and Paper, Plants and Fruits, Animal Feed, Waste Water

Total Aerobic Plate Count:

50,000 CFU/G

Coliforms:

30 MPN/G max

Escherichia Coli

None Detected

Salmonella

None Detected

Antibiotic activity

None Detected



Efficacies:

Standardizes flour and reduce variations in flour quality
Increased loaf volume with softer crumb structure
Improves dough "gas" retention and over spring
Improves dough stability, fermentation tolerance and extensibility
Improves dough machinability in terms of more mixing tolerance.



Description:

A hemicellulytic enzyme preparation for degrading the linear polysaccharide xylan into xylose as dough/bread improver or the treatment of flours, dietary supplement etc.., which is produced by submerged fermentation of a micro organism.



Usage rate:

The recommended dose rate is usually 5-20 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).



Application range:

Active at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.



Packing:

25 kg cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.