Cellulase
Cellulase is an enzyme, usually a mixture of related enzymes, that breaks down cellulose, the main structural fiber of plant cell walls. It is made by fermenting molds such as Trichoderma reesei (also called T. longibrachiatum) or Aspergillus niger, then filtering out the organism and concentrating the enzyme. It is used in juice, extraction and brewing processes and as a powder in supplement enzyme blends.
Suppliers sell different products under the same name. Specify the one you need.
Cellulase standardized in FCC cellulase units (CU) per gram on maltodextrin or similar for capsules and dry blends.
Stabilized liquid for fruit, vegetable and botanical extraction, juice and brewing processes.
Products that combine cellulase with hemicellulase, xylanase or pectinase for plant cell-wall breakdown.
Cellulase from non-genetically modified strains, with documentation for non-GMO programs.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Record the measured activity per gram for each lot and dose by activity, not weight. Note the production organism and carrier, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1250 affirms cellulase enzyme preparation from Trichoderma longibrachiatum as GRAS, used in food as an enzyme for the breakdown of cellulose.
Source: ecfr.gov (opens in a new tab)21 CFR 173.120 permits carbohydrase and cellulase from Aspergillus niger only in clam and shrimp processing.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes cellulase (item C.4), with Aspergillus niger among its sources.
Source: canada.ca (opens in a new tab)Health Canada's Digestive Enzymes natural health product monograph lists cellulase with Aspergillus and Trichoderma species as source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Nagoya, Japan
Japanese enzyme maker founded in 1899 that supplies digestive enzymes for dietary supplements and processing enzymes for food and beverage production.
Manufacturer · Troy, VA
Virginia-based enzyme and Bacillus probiotic company that formulates and blends ingredients for supplement, food and animal nutrition brands. Its news page says it has joined the Lallemand group.
Manufacturer · Scranton, PA
US enzyme supplier founded in 1953 that produces papain at its Scranton, Pennsylvania plant and sells food-grade proteases, carbohydrases and lipases for supplements and food processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include powder on carrier, liquid concentrate, multi-activity complexes and non-GMO grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect cellulase activity, production strain, side activities, heavy metals, microbiology and loss on drying, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
21 CFR 184.1250 affirms cellulase enzyme preparation from Trichoderma longibrachiatum as GRAS, used in food as an enzyme for the breakdown of cellulose. 21 CFR 173.120 permits carbohydrase and cellulase from Aspergillus niger only in clam and shrimp processing. Health Canada's List of Permitted Food Enzymes includes cellulase (item C.4), with Aspergillus niger among its sources. Health Canada's Digestive Enzymes natural health product monograph lists cellulase with Aspergillus and Trichoderma species as source material.
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