• Hemicellulase is an enzyme complex useful for isolating plant protoplasts, biomass conversion, carbohydrate research, liquid food clarification, and cell dissociation. A. niger converts cellulose to glucose via multi-enzymatic hydrolysis of beta-D-1, 4-glucans, xylans, and hemicellulosic polymers.
  • Hemicellulase is often used in combination with glucanase, cellulase, or xylanase. It is used foremost as a baking enzyme (in cake mixes) for the enhancement of dough qualities (mechanical handling, stability) and product optimization (volume, consistency, storage life)
  • Hemicellulase enzyme is also used for – 
  • Deep-frozen doughs and baked goods
  • In the production of fruit juice and other beverages
  • In the production of spirits and the alcohol industry in general (hemicellulase solubilizes the cereal fibrils, which may be used in fermentation.)
  • In combination with other enzymes in wine production (hemicellulase supports the extraction of unwanted substances such as tannins and aromas from the grape skins.)

ASSAY:Up to 1,00,000 IU


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