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Baking Xylanase Enzyme Liquid Food Grade Additives 10000u/mL Szym-XY10LBA

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Baking Xylanase Enzyme Liquid Food Grade Additives 10000u/mL Szym-XY10LBA

China Baking Xylanase Enzyme Liquid Food Grade Additives 10000u/mL Szym-XY10LBA supplier

Large Image :  Baking Xylanase Enzyme Liquid Food Grade Additives 10000u/mL Szym-XY10LBA

Product Details:

Place of Origin: China
Brand Name: SINOBIOS
Model Number: Szym-XY10LBA

Payment & Shipping Terms:

Minimum Order Quantity: 25KGS
Price: Negotiable
Packaging Details: 25kgs/drum; or 1,125kgs/drum;. Or as per the clients' requirements.
Delivery Time: Within 15-20 working days after receiving deposit
Payment Terms: T/T,L/C, western union
Supply Ability: 2000MTS per year
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Detailed Product Description
Product Name: XYLANASE-Szym-XY10LBA Type: Xylanase
Grade: Food Form: Liquid
Application: Food Additive For Baking Activity: ≥10,000u/mL

Baking Xylanase Enzyme Liquid Food Grade Additives 10,000u/mL Szym-XY10LBA



Szym-XY10LBA is a type of xylanase enzyme made from Trichoderma reesei through deep fermentation and extraction technique. Xylan is the second most abundant polysaccharide and a major component of plant cell wall and plant structure tissue. As one of the important part of hemicellulose, xylan is always combined with cellulose, xylogen and the others existing in the plant. Cereal xylans contain large quantities of L-arabinose and are therefore often referred to as arabinoxylans. Xylanase degrades β-1,4-xylosidase from xylan molecule and hydrolysate it into xylo-oligosaccharides and xylose. So it is widely applied in industries of beer brewing, distillery, animal feed, paper and pulp and etc.

EINECS No.: 253-439-7

CAS No.: 9025-57-4

MF: C6H10O5

Grade: Food.

HS: 35079090.



Appearance :Liquid
Color :Light yellow or white
Odor :Slight fermentation odor
Activity :≥10,000u/mL
Density :1.1g/mL
Coliform bacteria :≤30 MPN/G
Salmonella :None Detected (MPN/G)
Lead :≤5.0 mg/kg
Arsenic :≤3.0 mg/kg
Aerobic bacteria count :≤50,000 cfu/g(mL)



Temperature: 30~70℃, optimum at 60℃;

pH: 4.0~6.5, optimum 5.0.


Unit Definition:

One unit of xylanase is defined as the amount of enzyme needed to release 1umol reducing sugar from 5mg/mL xylan solution in 1 minute at pH5.5 and 37°C.



In baking industry.

--Enhance the dough elasticity with easier making;

--Optimize the gluten network of the dough and reduce stickiness;

--Shorten the process of the dough formation and stabilization;

--Improve the crumb structure and magnify the dough and bread volume significantly;

--Improve the water holding capacity of the bakery food;

--Improve the taste and skin color of the bakery food;

--Reduce bread staling and increase the shelf life of bread.

The enzyme can substitute the addition of different emulsifiers and other chemical additives used in bread production. There is an increasing trend in baking industry towards the application of xylanase in bread production.



25kgs/drum; or 1,125kgs/drum. Or package as per requirement.



Xylanase is an active biological preparation, should be stored and transported in a cool, dry and ventilated place avoiding sunlight.



Under favorable storage condition, the shelf life is 18 months.

Notice: Tighten the lid after each usage to avoid pollution or damp.



Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.

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Contact Person: Alfonso

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