Powder Lipase LP-2000 High Efficient Enzyme For Bakery 200000 U / g Food Use

Halal & Kosher Certified 

Enzyme For Bakery

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.

PRODUCT CHARACTERISTICS

Powder Lipase LP-2000 High Efficient Enzyme For Bakery 200000 U / g Food Use

 
APPLICATION BENEFITS
Powder Lipase LP-2000 High Efficient Enzyme For Bakery 200000 U / g Food Use

Use of LP-2000 as dough improver can be beneficial to baking as follows:

• Good emulsification property ensured by high activity of lipase;
• Magnify loaf volume, make the texture of bread exquisite with even holes, give desirable tasty mouthfeel, optimize gluten matrix, retard evaporation of moisture from crust, thus prolong shelf life of bread;
• Improve smooth finish and whiteness of noodles, enable refreshing, tasty, chewy and elastic mouthfeel, considerably reduce the dosage level of chemical agents and prolong shelf life of noodles;
• Improve inside structures of steamed buns, ensure brilliant and smooth crust, tasty mouthfeel, and promote the fermentability and extendibility of steamed buns;
• Reduce viscosity of dough, improve the handling properties of dough, make it more stretchy and elastic with a desirable soft handfeel;
• The use of LP-2000 in combination with fungal alpha amylase, glucose oxidase and xylanase will ensure more desirable bread improving properties.

 
 
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

 
PACKAGING

Powder Lipase LP-2000 High Efficient Enzyme For Bakery 200000 U / g Food Use

Standard packaging: 25kg cardboard drums or 20kg water-proof kraft paper bags
Customized packaging: Available upon request
 
Best before: The product is best used within six months from date of delivery provided it is stored as recommended. 
 
Storage conditions: Storage at customer's warehouse 0∼25°C (32∼77°F). Typical shelf-life is six months if it is stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be eighteen months provided it is stored properly at 0∼10°C (32∼50°F). Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
 
SAFETY AND HANDLING PRECAUTIONS

Powder Lipase LP-2000 High Efficient Enzyme For Bakery 200000 U / g Food Use
Inhalation of dust or aerosols should be avoided due to enzymes may cause allergic reactions in sensitized individuals. Splashing should be avoided. Spilled product should be flushed away with water immediately. Wear suitable protective gloves, safety glasses and nose covers. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. Refer to the Safety Data Sheet for further information regarding how to handle the product safely.