Lipase Enzyme, Food Grade Enzyme

Lipase LP-1000 is produced from Aspergillus niger through submerged fermentation, extraction and refining process. LP-1000 can 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.

LP-1000 is suitable for baking industry. It is typically used in compounding with fungal alpha- amylase, glucose oxidase and xylanase to achieve superior effects.

Lipase LP-1000 has a wide range of effective pH from 3 to 12. See Figure 1.

The effective temperature range for Lipase LP-1000 is from 15 to 60°C, and the optimal temperature ranges from 35 to 55°C. See Figure 2.

1. Enlarges the volume of bread, ensures a desirable texture and good taste, effectively reduce the volatilization of water in bread crust and extend shelf life;

2. 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;

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

4. Improves the operational performance of dough by reducing its viscosity.

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 Material Safety Data Sheet.