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| Tên thương hiệu: | Renze |
| Số mô hình: | Lớp thực phẩm |
| MOQ: | 1000 kg |
| Giá cả: | USD1-10/kilograms |
| Điều khoản thanh toán: | L/C, T/T. |
| Khả năng cung cấp: | 9999TONS |
Renze hemicellulase can efficiently decompose various hemicellulose in plant raw materials. In baking, it significantly improves the quality of dough, increases the volume and softness of bread, and delays aging. It can further enhance the fine texture and prebiotic function of dietary fiber by modifying it, and is widely used in the fields of juice processing, feed and food fiber reinforcement. It is a green and efficient processing aid.
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.
