Lipase Enzyme, Food Grade Enzyme

Lipase LP-2000 is produced from Aspergillus niger through submerged fermentation, extraction and refining process. Its high activity and conversion rate enables LP-2000 not only hydrolyze fat to produce mono- or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions. Fatty acids can act as substrates for the endogenous lipoxygenase contained in the dough, bleach the colored materials in the dough.

Lipase LP-2000 is widely used in the production of flour treatment agents. It is typically used in compounding with fungal alpha- amylase, glucose oxidase and xylanase to achieve superior effects.

The effective temperature range for Lipase LP-2000 is from 15 to 60°C, and the optimal temperature ranges from 35 to 55°C. See Figure 2.

1. Reduces dough viscosity, gets better elasticity and handling properties.

2. Enlarges loaf volume, ensures desirable texture and good taste of bread;reduces the volatilization of water in bread crust and helps to extend shelf life.

3. Improves the surface smoothness and whiteness of noodles, enables noodles taste smooth with good elasticity; greatly reduces the amount of chemical additives to extend the shelf life of noodles.

4. Improves the internal structures of steamed bread, enables a smooth surface and good taste, promotes the fermentation and re-steaming performance of steamed bread.

Inhalation of enzyme dust and mists should be avoided. In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.