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Xylanase is an enzyme that is derived from a fungal source. This product has a wide pH spectrum of activity and does not require acidic pH adjustment for optimal activity. Xylanase powder is a non‐GMO, nonhazardous, feed grade and industrial grade enzyme. 

It is useful for a variety of applications including the viscosity reduction of wheat, barley, corncobs, and other hard to digest foodstuffs. It is available in either a granular or liquid enzyme preparation designed for a wide variety of native fibre solubilization applications. As a professional enzyme company, Yiming has engaged in xylanase enzyme production and can provide you with high-end xylanase enzyme for a variety of uses at reasonable prices. 

Key Benefits of Xylanase in food industry

  • Improve dough handling and quality of baked products

  • Extract coffee, plant oils and starch

  • Improve the nutritional properties of agricultural silage and grain feed

  • Clarify fruit juices in combination with pectinase and cellulase

  • Degum plant fibre sources such as flax, hemp, jute, and ramie

Application of Xylanase Enzyme

  • Xylanase In Alcoholic Products

    Alcoholic Products

  • Xylanase In Papermaking


  • Xylanase In Bakery Products

    Bakery Products

  • Xylanase In Animal Feed

    Animal Feed

In addition to being used in the pulp and paper industry, xylanase is also used as a food additive for poultry. Used in wheat flour to improve the quality of dough processing and bakery products; used to extract coffee, vegetable oil and starch; to improve the nutritional characteristics of agricultural silage and grain feed; and used in combination with pectinase and cellulase to Clarification of juices and degumming of plant fiber sources (such as flax, hemp, jute and hemp)

Xylanase Enzyme Production 

Industrial-scale xylanase production can be accomplished by fungi, mainly fungi of the genus Aspergillus and Trichoderma, using SSF. Fungi may be useful for the production of xylanases because they secrete the enzyme into the culture medium and their enzyme levels are usually much higher than those of yeast and bacteria.