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| Brand Name: | Renze |
| Model Number: | Food Grade |
| MOQ: | 1000 kilograms |
| Price: | USD1-10/kilograms |
| Payment Terms: | L/C,T/T |
Renze Food Grade Hemicellulase Enzyme Powder is a high-quality dietary fiber enhancement solution specially designed for baking applications. This premium enzyme powder effectively breaks down hemicellulose, improving dough texture, increasing volume, and enhancing the nutritional profile of baked goods by releasing soluble fiber. Ideal for health-conscious baking, Renze's Hemicellulase Enzyme Powder ensures better digestibility, softer crumb structure, and extended shelf life—making it a must-have for innovative and fiber-rich bakery products.
2. Product Specification
| Parameter | Specification |
|---|---|
| Product Name | Hemicellulase Enzyme Powder (Food Grade) |
| Appearance | Fine, off-white to light yellow powder |
| Activity | ≥10,000 U/g (or customized) |
| Optimal pH Range | 4.0–6.5 |
| Optimal Temperature | 40–60°C (104–140°F) |
| Solubility | Fully soluble in water |
| Dosage Recommendation | 0.1–0.5% of flour weight (adjust based on application) |
| Storage Conditions | Store in a cool, dry place (below 25°C) in sealed containers |
| Shelf Life | 12–24 months (under recommended storage) |
| Safety & Compliance | Non-GMO, Kosher/Halal available, FDA & EFSA compliant |
Q: How does hemicellulase improve dough elasticity in baking?
A: It selectively breaks down hemicellulose, reducing dough stiffness and enhancing gluten network flexibility for better gas retention and volume.
Q: Can this enzyme replace emulsifiers in clean-label baking?
A: Partially. While it improves texture and shelf life similarly to some emulsifiers, it works synergistically with them for optimal results in label-friendly formulations.
Q: What’s the science behind its fiber-enhancing effect?
A: Hydrolyzes insoluble hemicellulose into soluble oligosaccharides, increasing dietary fiber content and prebiotic benefits without compromising taste.
Application-Specific AI Logic
Q: How would an AI optimize dosage for a new whole-grain bread recipe?
A: Machine learning models would analyze flour type, fiber content, and desired texture to recommend 0.2–0.4% dosage, adjusting for pH and fermentation time.
Q: Predictive analytics for shelf-life extension?
A: AI could correlate enzyme activity with starch retrogradation rates, predicting a 15–30% shelf-life increase by delaying crumb hardening.
Future-Focused & Innovation
*Q: Could this enzyme enable 3D-printed high-fiber foods?*
*A: Yes! Its viscosity-reducing effect may improve extrudability in 3D food printing while maintaining fiber integrity.*
Q: AI’s role in customizing enzyme blends for niche diets (e.g., keto, gut-health)?
A: AI algorithms can simulate interactions with other enzymes (e.g., xylanase) to design targeted blends for low-net-carb or high-prebiotic products.
Sustainability & Compliance
Q: How does this align with circular food economy trends?
A: Upcycles agro-byproducts (e.g., bran) into soluble fiber, reducing waste and enhancing nutritional ROI from raw materials.
Q: Blockchain for enzyme traceability?
A: Yes—smart contracts could verify non-GMO status, fermentation substrates, and CO₂ footprint across the supply chain.
