Toufood Cellulase Powder 100g

Cellulase Enzyme Powder

Toufood Cellulase Powder 100g is a specialist enzyme complex designed to break down cellulose, the structural material found in the cell walls of fruits, vegetables and other plant foods. By acting directly on cellulose, it can soften and liquefy plant tissue, help clarify juices and make normally tough parts of fruit and vegetables easier to work with while retaining their fresh flavour.

Cellulase is particularly interesting for modern gastronomy and experimental cooking because it changes texture without relying on conventional cooking. It can be used to soften raw fruit and vegetables, extract more liquid from plant ingredients and explore unusual textures using peels and other cellulose-rich parts that would normally be difficult to eat.

The powder can be applied directly to an ingredient or diluted before use, with techniques including vacuum impregnation and syringe injection allowing the enzyme to penetrate the food more effectively.

Key Features:

• 100g pack.
• Concentrated cellulase enzyme complex.
• Acts specifically on cellulose found in plant foods.
• Can be applied as a powder, vacuum impregnated or injected.
• Recommended dosage of 0.1–5%, diluted in water or the product itself.
• Allows plant texture to be modified without conventional cooking.
• Useful for technical recipe development and modern gastronomy.

Recipe Inspiration:

• Clarified Fresh Fruit Juice – Use Cellulase to help break down the cellulose within fresh fruit before filtering, allowing you to explore clearer juices while retaining a fresh fruit character.
• Softened Raw Vegetable Garnish – Apply Cellulase to a cellulose-rich raw vegetable to soften its structure without using traditional heat-based cooking, creating an unusual fresh-tasting garnish.
• Liquefied Fruit Preparation – Experiment with Cellulase to break down fruit tissue and create a fluid fruit preparation that can be incorporated into desserts, sauces or contemporary plating.
• Edible Fruit Peel Garnish – Use Cellulase to experiment with softening suitable fruit peels, transforming their normally firm structure into a more delicate component for creative desserts and plated dishes.

Why does Cellulase only work with certain ingredients?

Cellulase specifically targets cellulose, a major component of plant cell walls. Its effectiveness therefore depends on the food containing cellulose; it will not perform the same function on ingredients whose structure comes primarily from proteins, fats or starches.

What is the difference between Cellulase and Amylase in cooking?

The two enzymes target different substances. Cellulase breaks down cellulose within plant cell walls, whereas Amylase acts on starch and converts it into smaller sugars. This means Cellulase is particularly relevant to the structure of fruit and vegetables, while Amylase is useful when manipulating starch-rich preparations.

Why is vacuum impregnation used with culinary enzymes?

Vacuum impregnation can help a liquid enzyme preparation penetrate the porous structure of suitable fruit and vegetables more effectively. This provides greater contact between the enzyme and the plant tissue than simply coating the outside of a larger piece.

Ingredients:

Maltodextrin, beta-glucanase, cellulase, E-211, E-551.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.