Food Enzymes
Neutral Cellulase
Improves texture and digestibility in food products.
5,000-50,000 U/g
Overview
Neutral Cellulase is one of the most significant enzymes, enhancing the quality and digestibility of plant-based food products.
By degrading cellulose, it improves texture which softens foods and becomes easier to chew. It enhances the bioavailability of nutrients, thereby ensuring that the consumers obtain all the benefits from their meals.
This Cellulase is very valuable in vegetarian and vegan food production because plant-based ingredients play a central role in the final product.
Key benefits & applications
- Improves texture and digestibility in food products.
Used across
Dairy & lactose-free productsCheese makingJuice clarificationStarch & syrup processingProtein hydrolysisMeat & fish texture
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