Xylanase Baking Enzymes

Whatsapp Order

Xylanase Baking Enzymes are specialized enzymes used in the baking industry to improve dough handling, bread volume, crumb structure, and overall product quality. These enzymes catalyze the breakdown of xylans (non-starch polysaccharides in cereal cell walls), reducing dough viscosity and enhancing gas retention during fermentation. This results in improved texture, softness, and shelf life of baked goods.

Add to compare

Add to wishlist

Categories: Animal Feed Additives, Dough Conditioners, Flour Treatments, Nutraceutical Ingredients (pharmaceutical) Tags: Baking Enzyme, Dough Conditioner, Whole Wheat Bread Improver, Xylanase Enzyme

Description

Table of Contents

Xylanase Baking Enzymes

Primary Uses

Baking Industry

Dough Improver: Enhances dough elasticity and machinability by modifying arabinoxylans in flour.
Bread Volume Enhancer: Increases loaf volume by improving gas retention in dough.
Texture Modifier: Produces softer crumb and improved crumb structure in bread and bakery products.
Shelf Life Extender: Helps retain moisture, keeping baked goods fresher for longer periods.

Secondary Uses

Other Food Processing

Cereal Processing: Used in production of breakfast cereals and extruded snacks to improve texture and appearance.
Animal Feed: Added to feed formulations to improve digestibility of fibrous materials.

KEY PRODUCT FEATURES

Basic Identification Attributes

Chemical Name (IUPAC): Endo-1,4-β-xylanase
Common/Trade Name: Xylanase Baking Enzyme
CAS Number: Not assigned (enzyme preparations)
HS Code: 3507.90.00
Synonyms: Endo-xylanase, hemicellulase

Physical & Chemical Properties

Physical State: Liquid or powder (depending on formulation)
Color & Odor: Pale to amber; characteristic enzyme odor
Activity: Measured in units per gram or milliliter (depends on product specification)
Solubility: Water-soluble
pH Optimum: Typically 4.5 to 6.5
Temperature Optimum: Generally 40–60°C, varies by enzyme source

Safety & Hazard Attributes

GHS Classification: Not classified as hazardous, but enzyme powders may cause respiratory sensitization
Toxicity: Low toxicity; generally safe for food use
Exposure Limits: Avoid inhalation of dust; occupational exposure limits vary by jurisdiction

Storage & Handling Attributes

Storage Conditions: Store in a cool, dry place away from direct sunlight and moisture
Container Type: Sealed bags, drums, or bottles
Shelf Life: Typically 12–24 months under proper storage
Handling Precautions: Avoid dust inhalation; use protective equipment if handling powders

Regulatory & Compliance Attributes

Complies with: Food grade enzyme regulations including FDA, EFSA, and JECFA standards
Manufactured under: Good Manufacturing Practices (GMP)
Suitable for: Use in food processing according to relevant food safety laws

Environmental & Health Impact

Biodegradability: Biodegradable and environmentally safe
Ecotoxicity: Low environmental impact
Bioaccumulation: Not significant

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

PPE Required: Dust mask and gloves recommended during handling of powder forms
Handling Guidelines: Use adequate ventilation; avoid dust generation
Storage Measures: Keep containers tightly closed

First Aid Measures

Inhalation: Move to fresh air; seek medical attention if respiratory symptoms develop
Skin Contact: Wash with soap and water if irritation occurs
Eye Contact: Rinse eyes thoroughly with water; seek medical advice if irritation persists
Ingestion: Generally safe; seek medical advice if adverse effects occur

Firefighting Measures

Fire Hazards: Non-flammable; however, enzyme powders can be combustible in dust form
Extinguishing Media: Use water spray, foam, or dry chemical extinguisher
Hazardous Combustion Products: Carbon oxides and other combustion gases