Lipase enzyme

Food grade enzyme Lipase for Flour Improver 1. Increasing loaf volume 2. Improving flavor and taste 3. Extended shelf life

Lipase

Introduction

Yiming’s lipase is an enzyme Preparation produced by fermentation with Rhizopus.

Widely used in bread, noodles and steamed bread.

Characteristics
Type	enzyme Preparation
Activity	10,000u/g, 20,000u/g, 30,000u/g
Appearance	White to pale yellow powder
Effective PH Range	5 to 10
Effective Temperature	25 to 65°C

  

Application

Lipase is used to replace or reduce the use of emulsifiers.Enhance the stability of dough. Increase the whitening and the quality of the flour. Increase loaf volume and improve crumb structure.

Dosage

The optimal dosage is generally 500-30000u/kg flour.

However, as different flours and procedures have different needs,

tests should be carried out to find the optimum dosage.

Packing

Packaged in 10KG/carton or 25KG/drum.

 

Storage

Stored in airtight containers between 0 to 25°C, keep dry and away from direct sunlight.

  

Lipase enzyme