Ailazyme® LP
Ailazyme® LP is a lipolytic enzyme preparation for the treatment of flours. The enzyme is obtained from specific cultures of Trichoderma reesei. Ailazyme® LP is used for the treatment of flour and for the production of bread improvers. Using Ailazyme® LP ensures dry and fluffy doughs, which are easily to process due to the improved machine ability. Furthermore, you will obtain improved dough and fermentation stability. The natural function of Ailazyme® LP is to act on carboxylic ester bonds hydrolyzing triglycerides into diglycerides, monoglycerides, fatty acids, and glycerol. In addition, Ailazyme® LP also acts on certain non-natural substrates such as esters. Ailazyme® LP acts preferentially on ester bonds at the sn-1 and sn-3 position of the triglyceride structure.
Properties
- pH Range
- 4.5 - 6.5
Product families
Applications
- Bakery
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Ailazyme
- End Uses
- Bread, Cakes
- Functions
- Enzyme
- Ingredient Name
- Lipase
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
- 5 - 20 g per ton of wheat flour(Bakery)
- Enzyme Type
- Lipase
- Ingredient
- Lipase
- Utilization
Ailazyme® LP with an activity not less than 500,000 U/G has shown to best perform when used under the following conditions given below.; Application; Bakery; Recommendation; Application at pH 4.5-6.5 and temperature 40–62°C.; Optimum conditions: pH 5–5.5 and temp: 51 °C; The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Baking Improvements
- Improved loaf volume
- Improved dough properties
- Optimized proof tolerance
- Improved crumb softness
- Uniform cell structure
- Storage Information
Ailazyme® LP is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.
- Food Additive Number
- E 1104, INS 1104
- Packaging Information
Ailazyme® LP is available in 5 kg bags in 25kg boxes.
- Food Ingredients Features
- Crumb Softening
- Dough Improver
- Improved Stability
- Provides Structure
- Food Ingredients Functions
- Enzyme
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- JECFA (FAO/WHO)
- Food and Nutrition Applications
- Bread
- Cakes
- Purity and Regulatory Aspects
The enzyme in Ailazyme® LP is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® LP is GRAS in the USA.
