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Cellulase is an enzyme that catalyzes the breakdown of cellulose into simpler sugars. It is derived from various microorganisms, including fungi and bacteria, and is commonly used in the food industry to enhance the digestibility of plant materials. By breaking down cellulose, cellulase improves the extraction of juice and other soluble components from fruits and vegetables, making it a valuable ingredient in food processing.
| Form | Liquid or powder |
| Activity level | 100 to 200 FPU/g |
| pH range | 4.0 to 7.0 |
| Temperature stability | 30 to 60 degrees Celsius |
| Source | Fungal or bacterial origin |
When selecting cellulase, consider the specific application and the desired activity level for optimal performance. Buyers should specify the enzyme form (liquid or powder), required activity units, and any specific pH or temperature conditions for their processes. Additionally, inquire about certifications and quality standards to ensure compliance with food safety regulations.
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Cellulase is used to break down cellulose, improving juice extraction and digestibility of plant materials.
Yes, cellulase is generally recognized as safe (GRAS) for use in food processing.
Store cellulase in a cool, dry place, away from direct sunlight and extreme temperatures.
Yes, it can enhance dough quality and improve bread texture.
pH, temperature, and substrate concentration can all influence cellulase activity.
It is produced by fermenting specific microorganisms that naturally produce the enzyme.