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Winovazyme Biological Science & Technology Lipase
Winovazyme Biological Science & Technology Lipase is defined as the amount of enzyme which hydrolyzes substrate to liberate 1μmol titratable fatty acid in 1min at 40℃ and pH7.5.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Convenience Foods
Food & Nutrition — Processing & Packaging
- Food & Beverage Manufacturing
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- End Uses
- Bread Crumb, Dough
- Functions
- Enzyme
- Ingredient Name
- Lipase
- Usage
The recommended dosage is 0.2-2g/100 kg flour (2~20ppm), can be added directly in flour or made at 1:10 pre mixing, and then further mixing, the optimum dosage shall be determined by experiment.
- Markets
- Food & Nutrition
- Storage
25℃, 12 months, enzyme activity remain≥90%.; Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
- Function
1. Increase the volume, whiteness and softness of bread; 2. Improve elastic dough gluten network, crumb structure and visual appeal; 3. Enhance dough stability and shelf life; 4. Replace chemical whitening agent and emulsifier.
- PACKAGING
- 25 kg/bag, or as request.
- Enzyme Type
- Lipase
- Ingredient
- Lipase
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Food Additive Number
- E 1104, INS 1104
- Food Ingredients Features
- Crumb Softening
- Emulsifying
- Improved Whiteness
- Improves Whitening
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread Crumb
- Dough
