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Xylanase Baking Enzymes
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 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.
Description
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
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