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Food Grade Lipase Enzyme For Baking , Robust Activity Bread Enzymes Stable Activity

Basic Information
Place of Origin: Jiangsu, China
Brand Name: Boli
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Model Number: Lipase LP-2000
Minimum Order Quantity: 400kg
Price: Negotiable
Packaging Details: 25kg kraft paper bags or cardboard drums
Delivery Time: 15-20 Days
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Detail Information
Application: Baking Enzyme: Lipase
Certified: Both Halal And Kosher Certified Appearance: Light Yellow Powder
Activity: 200,000 U/g (minimum) Moisture: 8% (Maximum)
Systematic Name: EC 3.1.1.3, Triacylglycerol Acylhydrolase
High Light:

bacterial alpha amylase

,

glucose oxidase


Product Description

Lipase LP-2000

 

Food Grade, Halal & Kosher Certified

 

DESCRIPTION

  • Lipase LP-2000 is produced from Aspergillus niger through submerged fermentation, extraction and refining process. Its high activity and conversion rate enables LP-2000 not only hydrolyze fat to produce mono- or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions. Fatty acids can act assubstrates for the endogenous lipoxygenase contained in the dough, bleach the colored materials in the dough.
  • Lipase LP-2000 is widely used in the production of flour treatment agents.
  • It is typically used in compounding with fungal alpha- amylase, glucose oxidase and xylanase to achieve superior effects.

 

BENEFITS

  • Reduces dough viscosity, gets better elasticity and handling properties
  • Enlarges loaf volume, ensures desirable texture and good taste of bread; reduces the volatilization of water in bread crust and helps to extend shelf life
  • Improves the surface smoothness and whiteness of noodles, enables noodles taste smooth with good elasticity; greatly reduces the amount of chemical additives to extend the shelf life of noodles
  • Improves the internal structures of steamed bread, enables a smooth surface and good taste, promotes the fermentation and re-steaming performance of steamed bread

 

 

PRODUCT CHARACTERISTICS

 

Declared Enzyme: Lipase
Systematic Name: EC 3.1.1.3, Triacylglycerol acylhydrolase
Appearance: Light brown powder
Activity: 200,000 U/g
Moisture: 8% (Maximum)

 

 

Food Grade Lipase Enzyme For Baking , Robust Activity Bread Enzymes Stable Activity 0

 

 

 

EFFECT OF PH

  • Lipase LP-2000 has a wide range of effective pH from 3 to 12. See Figure 1.

 

 

EFFECT OF TEMPERATURE

  • The effective temperature range for Lipase LP-2000 is from 15 to 60°C, and the optimal temperature ranges from 35 to 55°C. See Figure 2.

 

Figure 1: Effect of pH on Activity Figure 2: Effect of Temperature on Activity

 

Food Grade Lipase Enzyme For Baking , Robust Activity Bread Enzymes Stable Activity 1

Food Grade Lipase Enzyme For Baking , Robust Activity Bread Enzymes Stable Activity 2

 

 

PACKAGING

  • LP-2000 is packaged in 25kg cardboard drums or kraft paper bags. Customized packaging is available upon request.

 

STORAGE & SHELF-LIFE

  • LP-2000 has been formulated for optimal stability. Typical shelf-life is six months provided being stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life is eighteen months if it is stored properly at 0~10°C(32~50°F).
  • Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, thus should be avoided.

 

SAFETY & ENZYME HANDLING

  • Inhalation of enzyme dust and mists should be avoided.
  • In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes.For detailed handling information, please refer to the Safety Data Sheet.

Contact Details
Edna

Phone Number : +8615152213005