SUNBAKE® LPF
SUNBAKE LPF is a concentrated lipase produced from a fungal strain through submerged fermentation and advanced recovery technology. SUNBAKE® LPF is a lypolitic enzyme acting on non-polar and polar lipids naturally present in wheat flour. During bread making, SUNBAKE® LPF is able to hydrolyse non- polar lipids into diglycerides and monoglycerides,which can condition the dough, increase loaf volume, soften the crumb and improve bread characteristics.
Product families
Applications
- Bakery
Product Families
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- SUNBAKE
- Functions
- Enzyme
- Ingredient Name
- Lipase
- Markets
- Food & Nutrition
- Enzyme Type
- Lipase
- Ingredient
- Lipase
- Key Benefits
- Economical alternative to DATEM
- CLEAN LABEL and ECOLOGICAL product
- Better dough handling properties
- Improved loaf volume and appearance
- Greater dough stability
- Improved crumb structure
- Technology
- Food Ingredients
- Dosage Guideline
Steam bread 2-10 ppm;; Turkish style bread 5-20 ppm;; French Batard 15-40 ppm;; Bread roll 30-60 ppm;; The optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.
- Function Conditions
Working pH range 6.0-9.0, optimum 7.0-8.5; Temperature 25-70°C , favorable at 35-45°C.
- Food Additive Number
- E 1104, INS 1104
- Food Ingredients Features
- Improved Expansion
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
