Lipase

Lipase belongs to the class of carboxyl ester hydrolases, which can gradually hydrolyze triglycerides into glycerol and fatty acids.
CAS NO.: 9001-62-1

gastric lipase high lipase

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Fungal α-amylase

Maltogenic amylase

Content

Lipase is a high-efficiency biological preparation made from a fine strain of Aspergillus niger through liquid deep fermentation and refinement. This product has high activity for phospholipids, and also shows certain activity for triglycerides and glycolipids. It is widely used in flour and baking industries.

ITEMS	SPECIFICATION
Appearance	Light yellow powder
Pb mg/kg	≦5.0
Temperature adaptation range	30-40℃
Total arsenic(As) mg/kg	≦3.0
PH Value	6.0-8.0
Loss on drying %	≦ 8.0
Dosage for flour (ppm)	10-20
Dosage for bread(ppm)	10-30

Application area: Lipase can be used for flour improvement to produce special flour, especially for the improvement of noodles, and can also be directly used in the terminal to improve the processing quality of noodles, steamed bread and bread. Improve the operation performance and stability of the dough; improve the whiteness and skin brightness of the steamed bread; improve the swelling of the steamed bread, and comprehensively improve the quality of the steamed bread and bread.

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Lipase belongs to the class of carboxyl ester hydrolases, which can gradually hydrolyze triglycerides into glycerol and fatty acids.
CAS NO.: 9001-62-1

Lipase

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