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20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread

    Buy cheap 20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread from wholesalers
     
    Buy cheap 20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread from wholesalers
    • Buy cheap 20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread from wholesalers
    • Buy cheap 20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread from wholesalers
    • Buy cheap 20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread from wholesalers

    20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread

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    Brand Name : Doing-Higher
    Model Number : Xylanase
    Certification : ISO FSSC22000 HALAL
    Price : Negotiable
    Payment Terms : T/T,Western Union,MoneyGram
    Supply Ability : 3T/day
    Delivery Time : 5-15 days
    • Product Details
    • Company Profile

    20000U/G Xylanase Enzyme Xylanase In Food For Baking Bread

    Xylanase is extracted from the excellent strain of Trichoderma reesei through deep fermentation and refinement. It can degrade the abundant hemicellulose of xylan found in nature and is widely used in baking, feed, brewing, oligosaccharides, and wheat processing.

    Feed processing: Adding xylanase can degrade xylan, reduce viscosity, improve the utilization of carbohydrates and proteins in feed, and reduce breeding costs.


    Bread baking: Degradation of xylan in wheat flour to improve dough extensibility and water holding capacity, resulting in larger bread volume and softer texture.


    Juice processing: Decompose the xylan in the fruit cell wall to improve juice yield and clarity.


    Papermaking: Degradation of wood polysaccharides makes fibers easier to separate, reduces the use of chemical bleaching agents (such as chlorine gas), lowers environmental pollution, and improves paper strength.


    OriginNanning, Guangxi, China
    Physical propertieswhite powder
    Enzyme activity10000U/G-20000U/G
    Odordistinctive smell
    Solubilitysoluble in water
    Fineness40 mesh, 60 mesh, 80 mesh (Customizable on demand)
    Optimal pH value3.0~7.5
    Optimal temperatureBaking (20-75 ℃), feed (75-90 ℃)
    Product execution standardsGB1886.174-2016
    Addition amountBaking (0.01 ‰ -0.05 ‰), feed (0.06 ‰ -0.12 ‰)
    Enzymatic hydrolysis timeBaking (0.5-1 hour)
    CertificationHALAL certificate
    ISO Quality System Certification
    FSSC22000 Food Safety System Certification
    Product specificationsInner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
    Outer packaging: cardboard box, cardboard drum.


    Plant extraction •Juice production •baking •feed





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