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Winovazyme Biological Science & Technology Xylanase

Winovazyme Biological Science & Technology Xylanase is defined as the amount of enzyme which degrades 5mg/mL of xylan solution to liberate 1μmol of reducing sugar (xylose) in 1 min at 37℃ and pH5.5.

Ingredient Name: Xylanase

Functions: Enzyme

Physical Form: Powder, Solid

End Uses: Bread, Dough

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Xylanase
    Technologies
    Temperature curve

    Winovazyme Biological Science & Technology Xylanase - Temperature Curve

    PH curve

    Winovazyme Biological Science & Technology Xylanase - Ph Curve

    Functions

    1. Increase the baking volume

    2. Improve the dough structure and fermentation performance

    3. Improve the machining properties of dough

    4. Slow down bread aging and prolong the shelf life

    Features & Benefits

    Applications & Uses

    Food & Nutrition Applications

    Properties

    Physical Form

    Packaging & Availability

    Packaging Type
    Packaging

    25 kg/bag, or as request.

    Storage & Handling

    Storage

    25℃, 12 months, enzyme activity remain≥90%.  

    Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.