Products & Services

Lipase

DESCRIPTION

Angel Lipases used for baking industry are both made from the best strain through submerged fermentation and extraction technique.

LIP100

 A specific enzyme that digests fat and is characterized by its ability to hydrolyze fat over a wide range of temperatures and pH. It is effective in regulating the level of cholesterol and triglycerides and also helpful in different dietary regime for weight management.

LIP200

It can improve the proportion of polar and non-polar lipid in flour, and more polar hydrolysis products were obtained than that in untreated flour by lipase, which play a critical role in enhancing dough stability and gas holding capacity. The effects of lipase are similar to that of emulsifiers.

CHARACTERISTICS

Items

LIP100

LIP200

Physical Appearance

Light brown to brown powder

Off white to yellow powder

EC Code

3.1.1.3

3.1.1.32

 pH

4.5-9.5

4.5-8.0

Temperature

40-65℃

45-65℃

 

FUNCTION

♦ Promote dough extensibility;

♦ Improve the reticular structure in gluten;

♦ Improve dough fermentation stability;

♦ Increase the baking volume of bread and steamed buns;

♦ Effectively increase the brightness of steamed buns;

♦ Improve swelling ability of bread dough entering oven;

♦ Partly replace or reduce the use of emulsifiers;

♦ Enhance the interior texture of bread and the softness of bread crumb.

 

USAGE

Range of application

Suitable for flour milling and bread flour improver.

 Recommended dosage

Bread: 5ppm~30ppm

Optimal dosage is confirmed by flour nature and baking experiment.

 Method of application

Add it into flour directly or add them into flour together after mixing with other dosing.

                                                                      

PACKAGE

20kgs/barrel

STORAGE

Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months.