• Xylanases belong to the pentosanases, a group of enzymes that break down components of the cell wall matrix of plants (fibre).
  • Xylanases are usually used as a baking enzyme to improve dough qualities (workability, stability) and to optimize the product (stabilizing of crust and volume), in the production of liquor and in the alcohol industry (xylanases unlock the mucilaginous substances in grain to utilize them for fermentation), in the manufacture of fruit juices and beverages.
  • Xylanase are also used as a feed additives, as they contribute to a better digestion of plant-derived feed by liberating the xylanase contained in plants, and in starch production in textile and paper industry.

ASSAY : Up to 2,00,000IU