Enzyme Name:
Hemicellulase Enzyme
Ingredient List:
Wheat Flour, Hemicellulase
Enzyme Activity:
1338 -1636 u g
Net Amount:
1 kg
Physical Structure:
Powder
Allergen Information:
Contains gluten.
Lot Number:
For backward traceability, lot numbers of all raw materials and packaging materials are recorded.
The product lot number is located on the product packaging.
Foods to which the enzyme can be added:
It is used in permitted finished products in accordance with the regulations in the Turkish Food Codex Food Additives Regulation, the Turkish Food Codex Food Enzymes Regulation, and vertical communiqués, taking into account the relevant limitations.
When the necessary information cannot be found in the regulations and communiqués, the relevant country's regulatory authorities can be consulted.
Special Storage Use Conditions:
Store tightly closed in a cool, dry place.
Commercial Name and Address of the Food Business Owner:
Smart Kimya Tic. ve Dan. Ltd. Sti.
Produced in the Ege Sanayi Sitesi Balatçik Mah. 8901 3 Sokak No:3 3AO Çigli Izmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main ingredient of the food is different from the origin of the final product.)
Instructions for Use:
In accordance with the Turkish Food Codex Food Enzymes Regulation, the product should be used in accordance with the vertical communiqués regarding the finished product being produced or planned for production, taking into account the foods to which it can be added, the conditions of use, maximum quantities, and restrictions.
If use is planned in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials.
Before determining the optimal amount, trials should be conducted with minimum quantities, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use Purpose of Sale:
For use in food.
Technical Information:
Tito Hemicellulase enzyme is produced from Aspergillus species molds through fermentation. Hemicellulase enzyme is involved in the breakdown of hemicellulose. Hemicelluloses are a polysaccharide found in the cell wall and are classified as having a more complex structure than sugar but less than cellulose.
The polysaccharides found in flour, in addition to starch, comprising approximately 23 of the total, are called pentosans.
Pentosans are divided into two groups: water-soluble and water-insoluble. Water-insoluble particles have negative effects on dough and are called hemicelluloses.
These water-insoluble particles are converted into high-molecular-weight, water-soluble polysaccharides by the hemicellulase enzyme.
Consequently, the addition of hemicellulase in bread production
It makes the dough easier to handle.
It helps increase the elasticity of gluten.
It increases gas retention capacity.
It increases bread volume.
It provides a smoother crumb,
It provides a thin crust,
It provides a softer crust,
It allows the dough to develop more easily,
It increases the water retention capacity of dough,
Increases shelf life.
If we use enzymes that act on the hemicellulose portion of the pentosans in flour, we can achieve positive results in terms of bread properties. Enzymes that act on polysaccharides other than starch in flour are called pentosanase, which acts on pentosans, cellulase, which acts on cellulose, and hemicelluloses, which act on hemicelluloses.
Areas of Use
Hemicellulases, generally in combination with amylase, glucanase, cellulase, and xylanase enzymes, are most commonly used in the following applications:
They are used in bakery products to ensure dough quality and product optimization (volume, consistency, shelf life). They are also used in deep-frozen dough products.
Used in the production of fruit juice and other beverages.
Used as an additive in animal feed.
