Lipase food grade for baking

Detail Information

Lipase food grade for baking

High concentration solid with good emulsifying properties, enhances dough stability, improves crumb structure and loaf volume.

It can 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 as substrates for the endogenous lipoxygenase contained in the dough, bleach the colored materials in the dough.

It is suitable for baking industry. It is typically used in compounding with fungal alpha- amylase,
glucose oxidase and xylanase to achieve superior effects.

PRODUCT CHARACTERISTICS

Declared Enzyme:         Lipase

Activity:             100,000 u/g (Min)

Appearance:            Light yellow powder

Moisture:             8% (Max)

APPLICATIONS:
1) LIPASE CAN BE USED TO ENHANCE THE FLAVOUR OF CHEESE PRODUCTS.
2) Lipase can make food form special milk flavor.

3) As a seasoning agent, lipase can be used to produce all kinds of flavor ester.

4) Lipase improve nutritional value and increase varieties of designs of edible oil.

5) Lipase can also be used for alcohol to turbidity of slag, improve the quality of bread, improve protein foam, etc.

Recommended dosage:1.0g-3.0g/100kg flour(10-30ppm).

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