Lipase enzyme food grade food additive enzyme powder bread improver for baking
Lipase enzyme food grade food additive enzyme powder bread improver for baking SBE-01LI
INTRODUCTION
Lipase SBE-01LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying.Lipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.
Characteristics
Declared Activity | 120000 u/g |
Production Organism | Aspergillus niger |
Physical Form | Powder |
Color | yellowish |
Odour | Normal microbial fermentation odour. |
** Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.
SPECIFICATIONS
Lipase is a kind of serine hydrolase which can catalyze hydrolysis of triglyceride to finally produce Glycerol and fatty acids.
The hydrolysis takes place on oil-water interface. Lipase can also catalyze ester synthesis and interesterification. The reactions can be illustrated as the following:
2. It can whiting flour: lipase break down fat into the fat-soluble pigment explained, greater access solution space with oxygen. The pigment oxidation fade then reach secondary brightening effect.
3. The lipase hydrolyzed fat into monoacylglycerol and diacylglycerol. Monoacylglycerol can be combined with the starch, thus delaying the aging of the starch. The supporting strength of the bread can be enhanced using a lipase in bread to improve flavor. Using lipase in the noodle and dough, the natural lipids can be modified and generated lipid and starch composite, amylose can be prevented in the process of expansion and cooked exudation, reduce spots appeared on the dough.
For bread producing: The recommended dosage is 1-20g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
* Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
* Shelf life: 12 months in a dry and cool place.
Company introduction
Sunson Industry Group Co., Ltd. was founded in 1996. After 21 years full efforts, Sunson has grown to be a large enzyme enterprise, specializing in exploring, researching, manufacturing and marketing of industrial enzymes. We have 1 strain R & D center, 1 application research center and 2 modern manufacturing bases. Sunson group is the member of China Biotech Fermentation Industry Association, and has been awarded as “Key Enterprise of China Enzymes Industry”. We take the lead to be certified with ISO9001:2000 quality management system in enzyme industry.
Currently, Sunson group has established 6 subsidiary companies and 30 offices in 32 cities, provinces and municipalities in China. Our products have been exported to more than 30 countries and regions. “Sunson” has become a leading brand of enzyme industry in China.
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