Acid Stable Protease (SAPU/g) is an enzyme derived from the fungus Aspergillus niger. It is typically utilized for low pH applications in the pharmaceutical, food and feed industries. This product is food grade and kosher.
Alkaline Protease is an enzyme preparation produced by the controlled fermentation of Bacillus licheniformis. This product, a serine-type endoproteinase, produces primarily peptides and polypeptides. Proteins from animal and vegetable sources as well as “...view more
Alkaline Protease is an enzyme preparation produced by the controlled fermentation of Bacillus licheniformis. This product, a serine-type endoproteinase, produces primarily peptides and polypeptides. Proteins from animal and vegetable sources as well as “soil”- type proteins such as fecal matter and food residues are vulnerable to attack by Alkaline Protease. This is used for protein hydrolysis in alkaline conditions. view less
Amyloglucosidase is an enzyme derived from a selected strain of the fungus Aspergillus niger. The enzyme is an exo-glucosidase which hydrolyzes both alpha-D-1, 6 branch points and alpha-D-1, 4 glucosidic linkages. This is a food grade product typically ut...view more
Amyloglucosidase is an enzyme derived from a selected strain of the fungus Aspergillus niger. The enzyme is an exo-glucosidase which hydrolyzes both alpha-D-1, 6 branch points and alpha-D-1, 4 glucosidic linkages. This is a food grade product typically utilized in the brewing, baking, and distilling
industries. view less
Beef Liver Powder, Soluble is a hygroscopic powder that is completely soluble in water, and is brown in color. The liver source is Bovine animals from USDA inspected facilities. The enzyme source is Porcine animals from USDA and/or Ag Canada inspected fac...view more
Beef Liver Powder, Soluble is a hygroscopic powder that is completely soluble in water, and is brown in color. The liver source is Bovine animals from USDA inspected facilities. The enzyme source is Porcine animals from USDA and/or Ag Canada inspected facilities. view less
Beef Peptone Powder is a heat hydrolyzed peptone derived from beef adhering to edible beef bones. An aqueous solution of the product is spray dried to produce a partially soluble light tan powder, which is slightly hygroscopic.
Beta Glucanase is an enzyme, which is derived from the fungus Trichoderma longibrachiatum. The enzyme is useful in hydrolyzing beta glucans –oligosaccharides of three and four glucose units.
Bromelain 2400 GDU is a proteolytic enzyme preparation isolated from the pineapple stem, and appears as an off-white to light yellow fine powder. This enzyme is used for broad specificity protein hydrolysis. Bromelain 2400 GDU has 2,400 gelatin digestion ...view more
Bromelain 2400 GDU is a proteolytic enzyme preparation isolated from the pineapple stem, and appears as an off-white to light yellow fine powder. This enzyme is used for broad specificity protein hydrolysis. Bromelain 2400 GDU has 2,400 gelatin digestion units which is more potent than Bromelain 80 GDU. view less
Bromelain 80 GDU is a proteolytic enzyme preparation isolated from the pineapple stem, and appears as an off-white to light yellow fine powder. This enzyme is used for broad specificity protein hydrolysis.
Catalase is an enzyme derived from the fungus Aspergillus niger. It is available in both food and industrial grade versions. The food grade product complies with current FAO/WHO and FCC requirements. Catalase is used for the removal of hydrogen peroxide, ...view more
Catalase is an enzyme derived from the fungus Aspergillus niger. It is available in both food and industrial grade versions. The food grade product complies with current FAO/WHO and FCC requirements. Catalase is used for the removal of hydrogen peroxide, which is used as both a bleaching agent and an antimicrobial.
Safe removal of hydrogen peroxide is desired to prevent oxidation and to inhibit possible attachment of the substrate to stainless steel processing equipment. This is especially useful when proteinaceous substrates such as milk, egg, fish, and soy proteins are processed. Catalase quickly and safely removes residual hydrogen peroxide by converting it to oxygen and water (2H2O2→O2 + 2H2O). This process does not affect taste, texture, and aroma of the final product. view less
Cellulase is an enzyme derived from the fermentation of a selected strain of Trichodema longibrachiatum. This product is characterized by its ability to modify, hydrolyze, or degrade the carbohydrate cellulose. Cellulase contains all three enzymatic activ...view more
Cellulase is an enzyme derived from the fermentation of a selected strain of Trichodema longibrachiatum. This product is characterized by its ability to modify, hydrolyze, or degrade the carbohydrate cellulose. Cellulase contains all three enzymatic activities (endo- and exo-cellulase and beta-glucosidase activities) required to achieve complete cellulose hydrolysis.
Other significant side activities include β-glucanase, pectinase and arabinoxylanase. Typical applications include releasing bound water from absorbent gums, filtration improvement, viscosity reduction, degradation and modification of soluble gums and fiber, and freeing materials from enveloping cellulosic matrices. Cellulase can be used for both partial or complete hydrolysis, depending on dosage and conditions. view less
Collagen Hydrolysate Powder is an enzymatically hydrolyzed, spray dried off-white powder. It's Source is Bovine/Porcine animals from USDA inspected facilities.
Desiccated Ox Bile Powder American Laboratories, Inc. provides is processed from bovine raw materials. The product appearance varies and can appear as a Yellow-Green to Brown Powder.
Dicalcium Phosphate is an odorless and tasteless, white mono clinic crystalline powder. Uses in the food industry include a bulking agent, flour improver, and a swelling agent. It is mainly used in the making of flour, cakes, pastries, and biscuits.
Dipotassium Phosphate is a colorless or white crystal granule. It is mainly used in the food industry as a buffering agent, chelating agent, yeast food, emulsifying salt, and a synergistic agent of anti oxidation. It is a food additive used to lower acid ...view more
Dipotassium Phosphate is a colorless or white crystal granule. It is mainly used in the food industry as a buffering agent, chelating agent, yeast food, emulsifying salt, and a synergistic agent of anti oxidation. It is a food additive used to lower acid levels in processed foods and to lower sodium levels in low-sodium cheeses. It is also used as a stabilizer in non-dairy creamers and a protein stabilizer in weight training drinks and powder mixes. view less
Disodium Phosphate is a colorless to white crystalline powder or granule. it is used to adjust pH in food. It prevents coagulation in the preparation of condensed milk and is used as an anti-caking additive in powdered products. It is used in desserts an...view more
Disodium Phosphate is a colorless to white crystalline powder or granule. it is used to adjust pH in food. It prevents coagulation in the preparation of condensed milk and is used as an anti-caking additive in powdered products. It is used in desserts and puddings, instant cereals like cream of wheat to quicken cook time, and is used in instant pudding for thickening. view less
Ferrous Sulfate is a white to gray colored powder. It is used as an iron supplement and to fortify foods with iron such as breakfast cereals, breads, and foods for children and infants.
Fungal Amylase is an alpha-amylase derived from the fungus Aspergillus oryzae. It cleaves α-1, 4 glucan bonds. This is a food grade product typically utilized in the baking industry for the improvement of loaf volume and texture. It is also utilized to in...view more
Fungal Amylase is an alpha-amylase derived from the fungus Aspergillus oryzae. It cleaves α-1, 4 glucan bonds. This is a food grade product typically utilized in the baking industry for the improvement of loaf volume and texture. It is also utilized to increase the amount of fermentable sugar available for yeast. view less
Fungal Lactase is an enzyme derived from the fungus Aspergillus oryzae. It hydrolyzes lactose (4-o-beta-D-galactopyranosyl-Dglucose) and produces beta-D-galactose and alpha-D-glucose. This is a food grade product typically utilized in dairy and pharmaceut...view more
Fungal Lactase is an enzyme derived from the fungus Aspergillus oryzae. It hydrolyzes lactose (4-o-beta-D-galactopyranosyl-Dglucose) and produces beta-D-galactose and alpha-D-glucose. This is a food grade product typically utilized in dairy and pharmaceutical applications. view less
Fungal Lipase is an enzyme derived from the fungus Rhizopus oryzae. This is a food grade product typically utilized in the pharmaceutical, food and feed industries. Sodium taurocholate is not required for lipolytic activation. This lipase is non-specific.
Fungal Protease (HUT) is an enzyme derived from the fungus Aspergillus oryzae var. The enzyme exhibits both exo- and endo- peptidase activities. This is a food grade product with broad substrate specificity able to efficiently hydrolyze most soluble prote...view more
Fungal Protease (HUT) is an enzyme derived from the fungus Aspergillus oryzae var. The enzyme exhibits both exo- and endo- peptidase activities. This is a food grade product with broad substrate specificity able to efficiently hydrolyze most soluble proteins. Performance is excellent on both animal and vegetable proteins. Fungal Protease (HUT) is supplied as a light tan to off-white powder which is readily miscible in water. view less
Glucose Oxidase is an enzyme derived from the fungus Aspergillus niger. This is a food grade product typically utilized in the baking, food specialty and pharmaceutical applications. Glucose oxidase is used in beverages as an oxygen scavenger. It is also ...view more
Glucose Oxidase is an enzyme derived from the fungus Aspergillus niger. This is a food grade product typically utilized in the baking, food specialty and pharmaceutical applications. Glucose oxidase is used in beverages as an oxygen scavenger. It is also used in food manufacturing to remove residual glucose to inhibit non-enzymatic browning. The reaction is stoichiometric and stops when either oxygen or glucose is completely consumed. view less
Hemicellulase is an enzyme which is derived from a fungal source. This enzyme is useful in hydrolyzing galactomannoglucans, mannans, and glucomannans. Supplied as a white to brown powder with a slight fermentation odor. The product is standardized to 400,...view more
Hemicellulase is an enzyme which is derived from a fungal source. This enzyme is useful in hydrolyzing galactomannoglucans, mannans, and glucomannans. Supplied as a white to brown powder with a slight fermentation odor. The product is standardized to 400,000 HCU/g. and can be custom blended to any strength below that (minimum 5000HCU/g). Applications are fruit juices, wine, beer and baked goods. view less
Invertase is derived from non-genetically modified (non-GMO) production organism and is produced using non-GMO fermentation / processing ingredients. This product is standardized using PCR negative maltrodextrin from conventional waxy maize that has been ...view more
Invertase is derived from non-genetically modified (non-GMO) production organism and is produced using non-GMO fermentation / processing ingredients. This product is standardized using PCR negative maltrodextrin from conventional waxy maize that has been grown, transported, and stored according to identity preservation practices. Used in the candy and ice cream industries to catalyze sucrose. view less
Lipase 30 Powder is a fat-splitting enzyme derived from porcine pancreas glands. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off white to tan colored powder. Used in cheese and cheese flavors.
Magnesium Carbonate is an odorless white frangible mass or loose white powder. Uses in the food industry include as an alkalescence agent, flour enhancer, acidity regulator, anti caking agent, and a bulking agent if a variety of foods. As a food additive...view more
Magnesium Carbonate is an odorless white frangible mass or loose white powder. Uses in the food industry include as an alkalescence agent, flour enhancer, acidity regulator, anti caking agent, and a bulking agent if a variety of foods. As a food additive it is used in salts, dry mixes and icing sugar. It can also be used as an antacid, laxative, and as a low-sodium salt substitute. view less
Magnesium Chloride is a white or grey flake, that is easily soluble in water. It is used as an additive in the making of bean curd, and as a coagulant in the preparation of tofu from soy milk.
Magnesium Sulfate is a bitter tasting, odorless prismatic or needle shaped crystal. Magnesium sulfate is used as a brewing salt in beer production It may also be used as a coagulant for making tofu and as a food additive.
Maltase is a light tan powder extracted from barley malt (Hordeum vulgare) extraction and purification. It contains both alpha-amylase activity and saccharification activity.
Monocalcium Phosphate is a white crystalline powder or plate crystal. Monocalcium phosphate is the acid ingredient of baking powder and self-rising flour. It is used as a leaving agent in baking and is used in products such as pancakes, energy powder, coo...view more
Monocalcium Phosphate is a white crystalline powder or plate crystal. Monocalcium phosphate is the acid ingredient of baking powder and self-rising flour. It is used as a leaving agent in baking and is used in products such as pancakes, energy powder, cookies, doughnuts, cakes, pastry mixes, cake mixes and other pastry products. It is also used in soft drinks, vitamins, yeast, humectants for meat, curing agent for pectin, and nutrition enhancer. Monocalcium phosphate helps protein to coagulate and thicken in instant puddings and no-bake cheesecakes and helps frozen vegetables and canned fruits and vegetables maintain firmness. view less
Monopotassium Phosphate is a colorless to white crystalline powder or granule. It acts as a thickener, emulsifier, sequestrant, acidity regulator, humectant and stabilizer. It is used in soft drinks, vitamin waters, sports drinks, dessert mixes, pasteuriz...view more
Monopotassium Phosphate is a colorless to white crystalline powder or granule. It acts as a thickener, emulsifier, sequestrant, acidity regulator, humectant and stabilizer. It is used in soft drinks, vitamin waters, sports drinks, dessert mixes, pasteurized processed cheese, cheese spreads, jelly products, cheese foods, non diary powdered coffee creams and sauces. view less
Monosodium Phosphate is a white crystal powder or granule. Sodium and potassium salts are used as chelating agents, buffering agents and occasionally as emulsifying salts in processed cheese products. They are also used as a component of mixtures with ot...view more
Monosodium Phosphate is a white crystal powder or granule. Sodium and potassium salts are used as chelating agents, buffering agents and occasionally as emulsifying salts in processed cheese products. They are also used as a component of mixtures with other phosphates for protein binding in meat products. view less
Neutral Protease is an enzyme preparation derived from a selected strain of the bacteria Bacillus subtilis. The principle action of Neutral Protease is to catalyze the hydrolysis of proteins to peptides and amino acids. Neutral Protease is mainly an endo-...view more
Neutral Protease is an enzyme preparation derived from a selected strain of the bacteria Bacillus subtilis. The principle action of Neutral Protease is to catalyze the hydrolysis of proteins to peptides and amino acids. Neutral Protease is mainly an endo-protease. It tends to cleave peptide bonds at random within the protein structure. Used in fish meal and protein hydrolysates. view less
Panc-Zyme® is a unique enzyme complex consisting of Protease (including Trypsin and Chymotrypsin), Amylase and Lipase enzymes.This product is an off-white to tan powder.
Pancreatin 4 X USP* Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzym...view more
Pancreatin 4 X USP* Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an offwhite to cream colored powder. view less
Pancreatin 6 X USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme...view more
Pancreatin 6 X USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an off-white to tan colored powder. view less
Pancreatin USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme act...view more
Pancreatin USP Powder is an enzyme mixture derived from porcine pancreas glands. The three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an off-white to cream colored powder. view less
Pancrelipase USP Powder is an enzyme mixture derived from porcine pancreas glands. The
three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme ...view more
Pancrelipase USP Powder is an enzyme mixture derived from porcine pancreas glands. The
three principal enzymes are: Protease (protein solubilizing), Amylase (starch liquefying) and Lipase (fat splitting). A suitable diluent is added to adjust the enzyme activity values to those specified. This product is an off-white to tan colored powder. view less
Papain 12,000 is a proteolytic enzyme derived from the fruit of the papaya (Carica papaya Linne΄ (Fam. Caricaceae)). Papain 12,000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring p...view more
Papain 12,000 is a proteolytic enzyme derived from the fruit of the papaya (Carica papaya Linne΄ (Fam. Caricaceae)). Papain 12,000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plant origin particles. Used to hydrolyze proteins in chill proofing of beer, meat tenderizing and protein hydrolysates. view less
Papain 2000 is a proteolytic enzyme derived from the fruit of the papaya ( Carica papaya Linne΄ (Fam. Caricaceae)). Papain 2000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plan...view more
Papain 2000 is a proteolytic enzyme derived from the fruit of the papaya ( Carica papaya Linne΄ (Fam. Caricaceae)). Papain 2000 appears as an off-white to light yellow free flowing powder, which may contain traces of dark colored, naturally occurring plant origin particles. Used to hydrolyze proteins in chill proofing of beer, meat tenderizing and protein hydrolysates. view less
Pectinase is a food grade pectic enzyme derived from selected strains of Aspergillus niger. This enzyme is useful in hydrolyzing and de-polymerizing naturally occurring pectin. Used in beverages for clarity and yield of fruit juice products.
Pepsin 1:10,000 Powder Pepsin is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacu...view more
Pepsin 1:10,000 Powder Pepsin is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried powder. Used in the manufacture of cheeses. view less
Pepsin 1:3000 Powder is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried ...view more
Pepsin 1:3000 Powder is an acidic, proteolytic enzyme product resulting from the processing of porcine stomach linings. A suitable diluent is added to adjust the enzyme activity to that specified. This product is an off-white to light yellow vacuum dried powder. Used in the manufacture of cheeses and protein hydrolysates. view less
Peptidase is a food grade proteolytic enzyme preparation produced by Aspergillus melleus fermentation under current Good Manufacturing Practices. It was developed to produce protein hydrolysates rich in amino acids. Peptidase has high peptidase activity i...view more
Peptidase is a food grade proteolytic enzyme preparation produced by Aspergillus melleus fermentation under current Good Manufacturing Practices. It was developed to produce protein hydrolysates rich in amino acids. Peptidase has high peptidase activity in contrast to other fungal proteinase preparations. Peptidase also has high proteinase activity, and with this proteolytic combination system it is possible to hydrolyze various proteins at high levels. view less
Phosphoric Acid is a colorless or transparent, odorless viscous liquid. In the food industry it is used as a souring agent, chelating agent, and a yeast nutrient agent. Phosphoric Acid is used in cola, beers, cheeses, milk-based beverages, non-dairy cream...view more
Phosphoric Acid is a colorless or transparent, odorless viscous liquid. In the food industry it is used as a souring agent, chelating agent, and a yeast nutrient agent. Phosphoric Acid is used in cola, beers, cheeses, milk-based beverages, non-dairy creamers, jams and jellies. view less
Phytase is an enzyme produced from the fermentation of a selected strain of Aspergillus niger. This enzyme hydrolyzes the phosphate residues from phytic acid (phytate). Used in soy protein isolate production.
Pork Liver Powder, Soluble is an enzymatic digest of porcine liver. It is a hygroscopic powder that is completely soluble in water with a characteristic odor and brown color.
Potassium Citrate is an odorless, white crystal powder or granule. In the food industry it is used as a buffering agent, chelating agent, stabilizer, anti oxidant and also as a flavoring regulator. Potassium citrate is used in low sodium beverages, proces...view more
Potassium Citrate is an odorless, white crystal powder or granule. In the food industry it is used as a buffering agent, chelating agent, stabilizer, anti oxidant and also as a flavoring regulator. Potassium citrate is used in low sodium beverages, processed cheese, gelatin, jams, jellies and nutritional supplements. view less
Sodium Acid Pyrophosphate is a white crystalline powder or granule. In the food industry it acts as a buffering agent, leavening agent, emulsifier, nutrient and a canning preservative. Sodium acid pyrophosphate is used as the leavening agent in baking pow...view more
Sodium Acid Pyrophosphate is a white crystalline powder or granule. In the food industry it acts as a buffering agent, leavening agent, emulsifier, nutrient and a canning preservative. Sodium acid pyrophosphate is used as the leavening agent in baking powder and bakery products, cookies; seafood canning, cured meats and in as a potato treatment to keep the color from darkening. view less
Sodium Tripolyphosphate is a white, slightly hygroscopic granule or powder. It is used to preserve foods such as red meats, poultry, and seafood, helping them to retain their tenderness and moisture during storage and transport. It is also used as a pres...view more
Sodium Tripolyphosphate is a white, slightly hygroscopic granule or powder. It is used to preserve foods such as red meats, poultry, and seafood, helping them to retain their tenderness and moisture during storage and transport. It is also used as a preservative in milk and juices. view less
Tetra Potassium Pyrophosphate is a fine white powder, that is easily soluble in water and ethanol. In the food industry it is used as an emulsifier, quality modifier, chelating agent, and to help improve the taste in cakes and pastries. It is used in chic...view more
Tetra Potassium Pyrophosphate is a fine white powder, that is easily soluble in water and ethanol. In the food industry it is used as an emulsifier, quality modifier, chelating agent, and to help improve the taste in cakes and pastries. It is used in chicken nuggets, marshmallows, cheese, cakes, ice cream, pastries, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives. view less
Tetra Sodium Pyrophosphate is a colorless to white crystal, crystalline powder or granule. In the food industry it is used as an emulsifier, buffering agent, nutrient, sequestrant and a texturant. It is used in chicken nuggets, marshmallows, cheese, cakes...view more
Tetra Sodium Pyrophosphate is a colorless to white crystal, crystalline powder or granule. In the food industry it is used as an emulsifier, buffering agent, nutrient, sequestrant and a texturant. It is used in chicken nuggets, marshmallows, cheese, cakes, ice cream, pastries, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives. view less
Tricalcium Phosphate is an odorless, tasteless white powder or granule. It is a calcium salt of phosphoric acid. In the food industry it is used as a anti caking agent, nutrition enhancer, pH regulator, and an additive in many other foods. Tricalcium Phos...view more
Tricalcium Phosphate is an odorless, tasteless white powder or granule. It is a calcium salt of phosphoric acid. In the food industry it is used as a anti caking agent, nutrition enhancer, pH regulator, and an additive in many other foods. Tricalcium Phosphate is used in dairy products, juice, wine, carbonated beverages, powdered spices, candy and jams. view less
Tripotassium Phosphate is a white crystal powder or odorless granule. In the food industry it is used as a buffering agent, chelating agent, yeast food, emulsifying salt, and a synergistic agent of anti oxidation. It is used in cooked and cured meats, mil...view more
Tripotassium Phosphate is a white crystal powder or odorless granule. In the food industry it is used as a buffering agent, chelating agent, yeast food, emulsifying salt, and a synergistic agent of anti oxidation. It is used in cooked and cured meats, milk and cream products and drinking chocolate. view less
Trisodium Phosphate is a colorless to white, odorless granule or crystal powder. It is used as a food additive in a variety of foods such as in butters, cereals, meat products, processed cheeses and canned soups and acts as a leavening agent in commercial...view more
Trisodium Phosphate is a colorless to white, odorless granule or crystal powder. It is used as a food additive in a variety of foods such as in butters, cereals, meat products, processed cheeses and canned soups and acts as a leavening agent in commercial cakes and baked goods. view less
Xylanase acts on D-Xylan in a manner reminiscent of alpha and beta amylase on starch and results in the production of D-Xylose. Plant cell walls consist of large amounts of cellulose microfibrils embedded in a continuous phase of lignin, pectin, and hemic...view more
Xylanase acts on D-Xylan in a manner reminiscent of alpha and beta amylase on starch and results in the production of D-Xylose. Plant cell walls consist of large amounts of cellulose microfibrils embedded in a continuous phase of lignin, pectin, and hemicellulose, with the hemicellulose fraction predominating.
These non-starch polysaccharides are primary components of grains and grain products such as wheat, barley, and corncobs (up to 50% hemicellulose). Animal feeds frequently incorporate these hard to digest products. Considerable interest has developed in trying to break down the hemicellulose (xylan) portion to increase feed efficiency. Other uses are to reduce carbohydrates in baked goods, fruit juices, wine and vegetable oils. view less
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