Hemicellulases are enzymes that hydrolyse the hemicelluloses of plant cell walls, a diverse group of polysaccharides built from hexoses such as glucose, rhamnose and mannose and pentoses such as xylose and arabinose, along with plant mucins. These enzymes have numerous applications across the food industry, including fruit juice clarification and extraction, processing of fruits and vegetables, winemaking, brewing, breadmaking and the extraction of vegetable oils, where breaking down cell-wall structure improves yield, filtration and texture. Commercial preparations, often from Aspergillus or Trichoderma fermentations, are tailored blends matched to each raw material and process.