SUNBAKE® LP
SUNBAKE LP is a concentrated Lipase produced from a selected strain of Aspergillus niger through fermentation. SUNBAKE® LP is a concentrated Lipase produced from a refined funal strain Asperillus nier by submered liuid fermentation. Lipases hydrolyze the trilycerides present in flour releasin fatty acids and monolycerides.
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
Better dough handling properities, less stickiness and more volume; Improve dough conditioning effect in oil based formulations; Greater dough stability, improve gluten strength and elasticity; Improve crumb structure; Increase white crumb color; Economical alternative to DATEM in CLEAN LABEL and ECOLOGICAL products
- Technology
- Food Ingredients
- Dosage Guideline
5 -25 ppm of SUNBAKE® LP; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials. Do not use in dough with more than 5% of saturated fats.
- Food Additive Number
- E 1104, INS 1104
- Performance Conditions
Working pH range 6.0-10.0, optimum 7.0-9.5; Temperature 25-75°C , favorable at 37-50°C.
- Food Ingredients Features
- Crumb Stability
- Dough Improver
- Improved Expansion
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
