Introduction

Lipase is made from a Aspergillus niger through cultivation and extraction technique. It is mainly used in flour and baking processing. It does not have other side activities.

The product is produced according to the food grade enzyme standard issued by FDA, FAO, WHO and UECFA, which is in accordance with the FCC.

Specifications/ PHYSICAL AND CHEMICAL PROPERTIES

Appearance

: Yellowish Powder

Odour

: Normal fermentation odour

Enzymatic Activity

: ≥120,000u/g.（Rival to Lipopan S BG）

pH:

: pH5.0~9.0

Temperature:

: 30-50℃,

DEFINITION OF UNIT

1 unit of Lipase equals to the amount of enzyme, which hydrolyzes substance to get 1umol titratable fatty acid in 1 min. at 40℃ and pH7.5.

effect

1. Improve the operational performance of dough;

1. Improve the stability of dough; improve the inflation rapidity and quality of bread.
2. Improve the appearance of bread and steam bread.

Packaging

25kgs/bag

Storage

Should be stored in a dry and cool place, avoiding insolation and damp.

Shelf life

25℃, 12 months, enzymatic activity remains≥90%. Increase dosage after shelf life.

NOTICE

1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;

2. Keep the package hermetic if the product is not completely used.

Dosage

The recommended dosage is 0.1-2g/100kg(1-20 ppm）. The optimum dosage depends on the quality of flour.

Safety

Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.