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SUNBAKE XSP is a concentrated Xylanase produced from a selected strain of Bacillus subtilis through fermentation. SUNBAKE® XSP is Bacterial xylanase produced from a selected strain Bacillus subtilis through fermentation. Bacterial xylanase degrade arabinoxylans present in flour into mono- and oligosaccharides. They hydrolyze the ß-(1,4)-xylosidic linkages in the arabinoxylan backbone.

Ingredient Name: Xylanase

Functions: Enzyme

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Xylanase
    Technologies
    Performance Conditions

    Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C.

    Features & Benefits

    Food Ingredients Features
    Key Benefits
    • Increase volume
    • Improve tolerance and dough stability
    • Regular and uniform crumb structure
    • Soft and elastic crumb
    • Better dough stability
    • Improve oven spring

    Applications & Uses

    Food & Nutrition Applications
    Dosage Guideline

    10 - 70 ppm of SUNBAKE® XSP; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.