Xylanase CAS 37278-89-0 (9025-57-4)


CAS Number

37278-89-0 (9025-57-4)





White to light yellow powder

Safety Data


NONH for all modes of transport

WGK Germany


Specifications and Other Information of Our Xylanase CAS 37278-89-0 (9025-57-4)


Xylan is a heterogeneous polysaccharide that exists in plant cell walls, accounting for about 15% to 35% of the dry weight of plant cells, and is the main component of plant hemicellulose .Most xylan is a heterogeneous polysaccharide with a complex structure and a high degree of branching, containing many different substituents.Xylanase degrades xylan through the synergistic interaction of its components(Endo-Xylanase).
Xylanase applied in baking can convert the non-starch polysaccharides (NSP) in the dough into soluble components, promote the formation and stability of the gluten network structure, and have an important influence on the air retention of the dough.


1.Improve dough performance and increase baking volume;
2.Increase the ductility of the dough, improve the phenomenon of breakage and slag drop;
3.Improve the internal organization of the product, make the internal organization of the product fine and uniform, soft and elastic;
4.Replace chemical modifiers.


1.Natural and safe: Xylanase is derived from a protein with catalytic function in the body and has natural and safe properties;
2.Easy to use: good fluidity, easy to disperse and integrate into the existing formula;
3.Remarkable effect: small dosage and reduce addition of chemicals.

Use Method

It can be directly added to flour when used, and can be premixed at 1:10 first, and then further mixed. The recommended dosage is 5-30ppm, and the optimal dosage range should be determined by baking experiments.


Trichoderma Reesei

Xylanase Activity U/g≥ 800,000
Sensory indicatorsWhite to light yellow powder
Loss on drying(%)≤8.0
Fineness (80 mesh standard sieve pass rate) (%)≥90
Total arsenic (as As)/(mg/kg)≤3
Total number of bacterial colonies/(CFU/g)≤50000
Coliform bacteria(CFU/g)≤30
Escherichia coli (MPN/g)≤3.0
Salmonella (25g)Not detected

Directions For Use And Recommended Dosage

Used in flour, bakery, maltose and maltose syrup industries; the general recommended addition level is 5-500ppm, depending on the actual production.


Storage temperature: 0-25℃ in a dry environment, store in a dry environment and avoid direct sunlight; the packaging must be kept intact or placed in a closed container while storing.

Shelf Life

12 months

This product is developed by our R&D company Watson International Ltd (https://www.watson-int.com/).