Food-Grade Cellulase Enzyme Liquid
This food-grade liquid cellulase is a high-performance enzyme complex designed to hydrolyze β-1,4-glucan linkages in plant cell walls. It is widely applied in food processing to enhance aroma release, improve texture, increase extraction yields, and support the production of functional oligosaccharides. With multi-enzyme synergistic activity—including endoglucanases, cellobiohydrolases, and β-glucosidases— this cellulase offers broad functionality across various food manufacturing processes.
Product Overview
Cellulase catalyzes the degradation of cellulose into shorter-chain sugars through a combination of internal bond cleavage and terminal hydrolysis. This action improves the accessibility of plant-based substrates, enhances nutrient and flavor precursor release, and optimizes downstream processing efficiency. The liquid formulation disperses easily in aqueous systems and allows precise dosing during continuous or batch manufacturing.
Key Features & Benefits
- Enhances Flavor Development: Promotes the release of aroma compounds in dairy, beverages, and fermented foods by breaking down plant fibers that encapsulate flavor precursors.
- Boosts Extraction Yield: Improves the release of polysaccharides, phenolics, and bioactive compounds during plant and herbal extraction, maximizing overall output.
- Supports Oligosaccharide Production: Facilitates controlled hydrolysis of cellulose into functional oligosaccharides for use in nutritional and functional food products.
- Improves Texture in Meat Products: Helps enhance tenderness, moisture retention, and sliceability by softening plant-derived fiber components in meat formulations.
- Ideal for Baking: In bakery applications, cellulase helps improve dough handling, crumb softness, and overall product volume.
- Wide pH & Temperature Compatibility: Exhibits strong activity in the range of 40–80°C and pH 3.0–7.0, suitable for diverse food processing conditions.
- Easy Handling Liquid Form: Uniform mixing, easy metering, and excellent dispersion properties.
Recommended Applications
- Dairy flavor development and maturation
- Meat tenderization and processing
- Bakery products and flour improvement
- Plant extraction and herbal ingredient processing
- Low-oligosaccharide syrup and fiber hydrolysate production
- Fermentation optimization for bio-based food ingredients
Technical Specifications
- Form: Light yellow to amber liquid
- Density: 1.05–1.15
- pH (25°C): 4.3–5.0
- Optimal pH Range: 3.0–7.0
- Optimal Temperature: 40–80°C
- Deactivation: Heat to 95°C for at least 20 minutes
- Packaging: 1 kg bottle (supplied in an industrial-grade plain bottle). Please note that the product image is for illustration purposes. Actual packaging may differ.
- Shelf Life: 12 months when stored sealed in a cool, dry place
Usage Recommendation
Typical dosage is 1–3 kg per metric ton of raw material. The optimal amount depends on substrate type, processing conditions, and desired degree of hydrolysis. For best results, conduct a small-scale trial to determine the ideal dosage for your application.
How It Works
This cellulase enzyme blend acts through three primary catalytic mechanisms:
- Endoglucanase Activity: Randomly cleaves internal β-1,4-glucan bonds, rapidly reducing fiber viscosity and opening the cellulose structure.
- Cellobiohydrolase Activity: Progressively releases cellobiose units from the ends of cellulose chains, further degrading long fibers.
- β-Glucosidase Activity: Converts cellobiose and other short oligosaccharides into glucose, completing the hydrolysis process and improving fermentability.
The synergistic action of these enzymes results in more efficient substrate conversion, higher extraction rates, enhanced flavor release, and improved product texture across multiple food-processing sectors.
Suitable For
- Food manufacturers seeking natural processing aids
- Producers of functional food ingredients
- Herbal extraction and plant-based raw material processors
- Beverage and dairy flavor developers
- Meat processors wanting consistent tenderness and juiciness
- Bakeries aiming for improved dough behavior and product softness
