Yzym-XY BAKING

-- Series of Xylanase Food Grade (for Baking)

Yzym-XY BAKING is series of xylanase enzymes made from Trichoderma reesei through deep fermentation and extraction technique. Xylan is the second most abundant polysaccharide and a major component of plant cell wall and plant structure tissue. As one of the important part of hemicellulose, xylan is always combined with cellulose, xylogen and the others existing in the plant. Cereal xylans contain large quantities of L-arabinose and are therefore often referred to as arabinoxylans. Xylanase degrades β-1,4-xylosidase from xylan molecule and hydrolysate it into xylo-oligosaccharides and xylose. So it is widely applied in industries of beer brewing, distillery, animal feed, paper and pulp and etc.
EINECS No.: 253-439-7
CAS No.: 9025-57-4
MF: C6H10O5
Grade: Food.
HS: 35079090.

Customized Enzyme Activity:

PROCESSING CONDITION:
Temperature: 30~70℃, optimum at 60℃;
pH: 4.0~6.5, optimum 5.0.

UNIT DEFINITION:
One unit of xylanase is defined as the amount of enzyme needed to release 1umol reducing sugar from 5mg/mL xylan solution in 1 minute at pH5.5 and 37°C.

APPLICATION FIELD & EFFICACY:
In baking industry.
--Enhance the dough elasticity with easier making;
--Optimize the gluten network of the dough and reduce stickiness;
--Shorten the process of the dough formation and stabilization;
--Improve the crumb structure and magnify the dough and bread volume significantly;
--Improve the water holding capacity of the bakery food;
--Improve the taste and skin color of the bakery food;
--Reduce bread staling and increase the shelf life of bread.
The enzyme can substitute the addition of different emulsifiers and other chemical additives used in bread production. There is an increasing trend in baking industry towards the application of xylanase in bread production.

PACKAGING & DELIVERY:
For liquid: 25kgs/drum; or 1,125kgs/drum;
For powder: 25kgs/bag;
or as per clients’ requirements.

STORAGE:
Xylanase is an active biological preparation, should be stored and transported in a cool, dry and ventilated place avoiding sunlight.

EXPIRATION:
Under favorable storage condition, the shelf life is 18 months.
Notice: Tighten the lid after each usage to avoid pollution or damp.

SAFETY:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.