Hemicellulase is produced from a selected strain of Aspergillus spp. This enzyme breaks down hemicellulose, a major component of plant cell walls, into simpler sugars. Its ability to solubilize plant fibers makes it highly valuable across multiple food and beverage applications.

Applications of Hemicellulase

• > Frozen Doughs & Baked Goods – Improves dough handling, texture, and volume.

• > Fruit Juice & Beverage Production – Enhances juice yield and clarity by breaking down plant cell wall materials.

• > Spirits & Alcohol Industry – Solubilizes cereal fibers, increasing fermentable sugars for improved alcohol yield.

• > Wine Production (with Enzyme Blends) – Aids in the extraction of tannins, aromas, and color compounds from grape skins, improving wine quality.