Food grade baking industrial lipase enzyme for flour
- Category: Flavoring Agents >>>
- Supplier: Sunson Industry Group Co. Ltd.
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Product Overview
Description
Product Description
Food grade powder lipase baking enzyme for flour 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.
Mechanism
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:
Characteristics
Declared Activity | 120000 u/g |
Production Organism | Aspergillus niger |
Physical Form | Powder |
Color | yellowish,Color can vary from batch to batch. Color intensity is not an indication of enzyme activity |
Odour | Normal microbial fermentation odour. |
*Definition of Unit: 1 unit of Lipase equals to the amount of enzyme, which hydrolyzes substance to get 1μmol titratable fatty acid in 1 min at 40℃ and pH7.5.
** Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.
** Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.
FUNCTIONS & BENEFITS
1.Lipase acting on triglycerides prevents binding of glutenin which determine the elasticity and adhesion of the dough to ensure the large glutenin so that enhance dough gluten. In addition, triglycerides hydrolysis is conducive to the formation of the phospholipid, triglycerides hydrolysis is conducive to the formation of the phospholipid to enhance gluten network, to increase the muscular force of the dough, to improve the rheological characteristics of flour protein, to increase dough strength, resistance stirred and the quick expansion capacity when bread into the furnace which make the bread structure fine and uniform, heart tissue soft and taste better.
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.
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.
DOSAGE
The recommended dosage is 1-20g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by test. It is better to begin the test from the smallest quantity.
PACKAGE DAN STORAGE
* Package：25kgs/drum; 1,125kgs/drum.
* Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
* Shelf life: 12 months in a dry and cool place.
* Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
* Shelf life: 12 months in a dry and cool place.
ABOUT US
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.
OUR SERVICE
1. Any inquiries will be replied within 12 hours.
2. Dedication to quality, supply & service.
3. Strictly on selecting raw materials.
4. OEM/ODM Available.
5. Reasonable & competitive price, fast lead time.
6. Sample is available for your evaluation & Formulation development.
7. Faster delivery: Sample order in stock and 3-7 days for bulk production.
8. We have strong cooperation with DHL, TNT, UPS, FEDEX, EMS. Or you also can choose your own shipping forwarder.
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