Neutral Cellulase
Improves texture and digestibility in food products.
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
Neutral Cellulase: questions buyers ask.
Need more detail? Ask our team or see the enzyme glossary.
Improves texture and digestibility in food products. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Neutral Cellulase is supplied at 5,000-50,000 U/g. Tell us the activity you need within this range and we will confirm it on the technical data sheet and the certificate of analysis.
Yes. You can download the Neutral Cellulase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Neutral Cellulase is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
More from Food Enzymes
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Tell us about your application and our team will share the technical data sheet, pricing and a sample of Neutral Cellulase.