Chemical properties close to white freeze-dried powder or milky yellow powder, soluble in water, the optimal temperature 35 ~ 370C. Uses Commonly used in diagnostic enzymes. Quantitative analysis of serum triglycerides, prostaglandin esters, fat analysis, biochemical reagents. Uses enzyme preparations. It is mainly used for lipid modification, lipid hydrolysis and cheese manufacturing, which can prevent and control the fat rancidity of chocolate and dairy products. The maximum amount of lecithin hydrolysis is 10000LENU/kg crude lecithin, and the rest are used appropriately according to production needs. Use for biochemical research, serum prostaglandin ester, triglyceride analysis, fat analysis. Uses enzyme preparations. It is mainly used for cheese manufacturing (degreasing and making the product produce special flavor, up to 100mg/kg), lipid modification, lipid hydrolysis, to prevent some dairy products and chocolate, etc. It is an excellent preparation that makes milk chocolate and cream cake produce special flavor. It is added to the egg white to break down the fat Chemicalbook fat that may be mixed in it, thus improving its foaming capacity. Uses Commonly used for diagnostic enzymes; Determination of triglyceride in serum; Analysis of prostaglandin lipids; Analytical use of fat food industry: has good emulsifying properties. Enhance the stability and fermentation resistance of dough, improve the strength of cooking quality and increase the volume of product. It has whitening effect and improves the skin quality and internal color of steamed bun products. It can improve the internal structure of steamed bread, improve the appearance texture and improve the taste. Prolong the shelf life of the product, and the resteaming effect is good. The recommended usage is 1.0-3.0g/ 100kg of flour (10-30ppm). b) Food flavor enhancement: Through the decomposition of fatty acids in raw materials, they are converted into substances with special aroma to increase product flavor. Such as liquor brewing, dairy flavor. c) Used for hydrolysis or degradation of oils and fats in biological fermentation and animal extract processes. 2.5d) in fillet processing: Large portions of fillets are removed due to the application of alkaline lipase