BACTERIAL XYLANASE

About BACTERIAL XYLANASE

Our Bacterial Xylanase is a food-grade enzyme that breaks down plant fibers into simple sugars. With high stability at heat and varying pH, it improves bread softness, increases juice clarity and yield, and supports efficient brewing. It is a natural, eco-friendly, and cost-effective solution for enhancing food quality and processing.

Main Function

• Breaks down xylan(plant fiber)into small sugars like xylose.

• Features

  • Produced by safe bacterial fermentation

  • Works well at high temperature and wide pH range

  • Food-grade, natural & eco-friendly

  • Cost-effective enzyme

  • Uses

    • Improves bread softness and loaf volume

    • Increases juice yield and clarity

    • Supports brewing with better filtration

    • Applications

      • Bakery industry

      • Juice & beverage industry

      • Brewing industry

Enhance Your Baking with Bacterial Xylanase

Bacterial Xylanase powder is specially formulated for use in bread, buns, and cake production. Its application results in improved dough properties, better crumb structure, and increased loaf volume. The enzyme acts by breaking down hemicellulose, supporting even texture and softness in baked goods. As a stable formulation with a two-year shelf life, it is a reliable ingredient for food manufacturers and bakers.


Efficient Production and Storage

This light brown powder is easy to handle and dose during production. With its remarkable stability, Bacterial Xylanase retains activity when stored at standard room temperature, offering convenience without the need for specialized storage solutions. Its shelf life of up to 2 years ensures long-term usability, making it cost-effective for large-scale applications in the baking industry.