200000U Food Grade Enzyme Protein Cas 9001-62-1 For Baking Industry

Lipase Powder Food Grade for Baking Industry

Description of Lipase Powder Food Grade

Lipase is the fundamental enzyme in lipometabolism, and it can hydrolyze fat into non-esterified fatty acid, glycerin and monoglyceride. Adding to wheat flour can catalyze lipids hydrolyzation and improve taste and appearance of the bakery product

Definition of Lipase Food Grade

One unit (U) of lipase is defined as the quantity of enzyme, which liberates 1μmol titrable fatty acid per minute from substrate at 40ºC, pH7.5.

Application of Lipase Food Grade

Suggesting Dosage: For 100000u/g lipase, adding 0.1-2 gram in 100kg wheat flour. (1-20ppm).
The adding dosage would be decided by some trail since the wheat flour may different from areas. Over dosage may decrease the water retaining capacity of the dough.
To mix well purpose, enzyme diluting by flour would better be done by 1:10 step by step dilution.
Contact period of enzyme and pulp: 1 hour
Dilute process: Recommend 1:10 stepwise dilution when mix enzyme and the wheat flour.

Caution
Enzyme is an active protein. It may cause allergy for some of the sensitive people. To avoid contact with the human mucosal tissue, such as eyes, skin and nose. Suggest operation wear a mask. ontact period of enzyme and pulp: 1 hour

Character of Lipase Powder Food Grade

Package and Storage

Packaging: 20kg/25kg fiber drums

Store in original package under sealed, room temperature condition for 12 months to solid form.

Avoid to be exposed to the sun, rain, high temperature and high humidity.

Certification and Factory

ISO9001-2015, ISO22000, FSSC22000,FDA, HALAL, KOSHER.