Hemi-Cellulase, 12,500 u/g 
Catalog Number IE-1123
Physical Form Powder
Color Light yellow
Declared Activity 12,500 u/g
| Description | Hemi-Cellulase, 12,500 u/g is produced by submerged fermentation of Trichoderma reesei followed by purification, formulation and drying. The product is used in baking to improve dough handling properties and sensory properties as well as product volume of baked products by modifying the hemicellulose components in flour. |
| Mechanism | Hemicellulose consists of a diverse range of polysaccharides made up of hexoses, pentoses, and their derivatives. This product effectively degrades hemicellulose polymers in flour, breaking them down into oligomers and their constituent building blocks. This process enhances dough handling properties, supports yeast fermentation, improves product volume, and contributes to better sensory attributes and crumb texture. |
| Dosage | For bread baking: The recommended dosage is 10-20 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
For bread baking: The recommended dosage is 10-20 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
| Declared Activity | 12,500 u/g |
| Physical Form | Powder |
| Color | Light yellow |
| Odour | Normal microbial fermentation odour. |
| Particle Size (%<40 mesh) | ≥80 |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/g |
| Coliform Bacteria | ≤30 CFU/g |
| Escherichia coli | <10 CFU/g, ≤3.0 MPN/g |
| Salmonella/(25g) | Not Detected |
| Activity Temperature | 30°C-70°C |
| Optimum Temperature | 40°C-60°C |
| Activity pH | 3.5-7.5 |
| Optimum pH | 5.0-7.0 |
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Our products and services are for research use only and cannot be used for any clinical purposes.
