ProFood International Lipase Pro - L100K

A lipolytic enzyme preparation for use in the cereal food as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of a micro organism.

Properties

Physical Form: Powder

Product families

Applications

Food & Nutrition — Food

Bakery
Cereals & Snacks

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures

Other characteristics

Labeling Claims: Fish-free, Gluten-free, Kosher, Non-GMO, Nut-free, Sulfate-free, Wheat-free; Fish-free; Gluten-free; Kosher; Non-GMO; Nut-free; Sulfate-free; Wheat-free
Markets: Food & Nutrition
Packing: 10/25kg cardboard drum; it is available in different types of packaging.
Appearance: white to creamish powder
Technology: Food Ingredients
Certification: The product complies with the recommended purity specifications food-grade enzymes given by the Joint FAO/WHO Expert Committee Additives (JECFA). ISO22000-2005, ISO 9001-2008, Kosher and Halal certificates are available from the Customer Center or sales representative.
Packaging Type: Bags
Drums
Safety Information: Recommended storage: 0-25 °C(32-77 °F); Packaging must be kept intact, dry, and away from sunlight. Please follow the recommendations and use the product before the best before date to avoid the need for a higher dosage.; Best before: You will find the best before date in the certificate of analysis or on the product label. Hereafter a re-assay is advisable.; The product gives optimal performance when stored as recommended and used within 24 months of the production date.; Delivery at least 12 months prior to the best-before date.; Enzymes are proteins. Inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Some enzymes may ritate the skin, eyes, and mucous membranes upon prolonged contact.
Usage Rates and Ranges: The recommended dose rate is usually 5-20 ppm on flour weight, but it could be optimized in the different material (flour) or production process (within a different temperature, pH and processing time).. Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C.
Food Ingredients Features: Dough Improver
Free of Major Allergens
Certifications and Compliance: GMP
Gluten-free
Hazard Analysis Critical Control Point (HACCP)
Kosher

Technical data

Table 1 of 4

14 rows

Characteristic	Value
Cereals Containing Gluten	No
Crustaceans and Products Thereof	No
Eggs and Products Thereof	No
Fish and Products Thereof	No
Peanuts and Products Thereof	No
Soybeans and Products Thereof	No
Milk and Products Thereof (Incl. Lactose)	No
Nuts	No
Celery and Products Thereof	No
Mustard and Products Thereof	No
Sesame Seeds and Products Thereof	No
Sulphur Dioxide and Sulphites At Concentrations Of More Than 10 Mg/Kg Or 10 Mg/Litre Expressed As So₂	No

Table 2 of 4

5 rows

Characteristic	Value	Unit
Heavy metals (as Pb)	max. 40	ppm
Arsenic	max. 3	mg/kg
Lead	max. 5	mg/kg
Cadmium	max. 5	mg/kg
Mercury	max. 5	—

Table 3 of 4

3 rows

Characteristic	Value	Unit
Lipolytic enzyme protein	min. 100,000	units/g
Loss on drying	max. 12	%
Particle size distribution	80 % between 63 – 224 μm	—

Table 4 of 4