Cellulase Enzyme (35,000U/g)

Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)

(35,000U/g or CU/g)

Cellulase Enzyme (35,000U/g)

Commonly used in juice extraction, curing soy sauce, curing wine

Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)

Cellulase is an enzyme that breaks down cellulose, a type of complex carbohydrate found in plant cell walls. in the food industry Cellulase is used for a variety of purposes. as well as improving the texture and stability of food products. increase the nutritional value of food and increase the efficiency of the fermentation process.

Examples of cellulase applications in the food industry include:

Improves texture of baked goods: Cellulase can help break down cellulose in flour. It can improve the texture and structure of baked goods such as bread, cakes and pastries.

Increasing the nutritional value of food: Cellulase can help break down cellulose in grains. This makes it easier to digest and may increase nutritional value.

Optimization of the fermentation process: Cellulase can help to break down cellulose in grains. This may improve the efficiency of the fermentation processes used in the production of beer, whiskey and other alcoholic beverages.

Improving the stability of food products: Cellulase can help reduce the viscosity of food products containing cellulose. which may improve stability and shelf life

At 4 degrees can be stored for 25 months, at 15 degrees can be stored for 18 months, room temperature can be stored for 12 months