White To Creamy Powdered Enzyme Lipase In Food 30,000u/g
This product is a powder-type alkaline lipase specially designed
for baking purpose.
1 unit of Lipase equals to the amount of enzyme, which hydrolyzes
triglyceride to get 1 μ mol of fatty acid in 1 min. at 36℃ and
Grade: Food grade for baking
Effective Temperature: Range 25 to 65℃;
Optimum Temperature: 55℃.
Effective PH Range: 6.5 to 10.5;
Optimum PH: 9.4.
|Odor||:Normal fermentation odor|
|Color||:White to creamy; or yellowish|
|Mesh Size||:≥95% through (80 mesh)|
Mainly used for baking purpose.
-- Decompose fat in dough, and yield natural emulsifier to
substitute chemical emulsifier;
-- Replace harmful chemical additive such as kalium bromate and
-- Enhance the stability of dough;
-- Increase loaf volume, improve crumb structure, softness and
The optimal dosage is generally 2-20ppm (0.2-2g/100kg flour), but
actual dosage should be evaluated according to specific situation.
20/25kgs/bag or drum;
Special packaging is also available on request.
Shelf Life & Storage:
The enzyme activity could keep over 80% for 12 months if stored
under the under favorable storage condition.
Notice: Tighten the lid after each usage to avoid pollution or
Keep away from sunlight and rainwater during transportation and
Keep in a dry and well-ventilated environment below 25℃.
Enzyme preparations belong to protein, which may induce
sensitization and cause allergic type reactions in sensitized
individuals. Prolonged contact may cause minor irritation for skin,
eyes or mucous membrane of nose, so any direct contiguity with
human body should be avoided. If irritation or allergic response
for skin or eyes develops, consult a doctor.