Bread improving enzyme, food ingredients protease enzyme
US $1.00-$30.00
Пищевой Фермент для улучшения хлеба с фосфолипом в свойствах обработки теста
- Category: Enzyme Preparations >>>
- Supplier: Sunson Industry Group Co. Ltd.
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Product Overview
Description
Product Description
Phospholipase SBE-02LI 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.
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 and product standard
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:
The hydrolysis takes place on oil-water interface. Lipase can also catalyze ester synthesis and interesterification. The reactions can be illustrated as the following:
Product standard
No. | ITEMS | INDEX | ||
1 | Particle size (%<40 mesh) | ≥80 | ||
2 | Loss on drying/(%) | ≤8.0 | ||
3 | Lead/(mg/kg) | ≤5.0 | ||
4 | Arsenic/(mg/kg) | ≤3.0 | ||
5 | Total viable count/(CFU/mL) | ≤50000 | ||
6 | Coliform Bacteria/(CFU/mL) | ≤30 | ||
7 | Escherichia coli | (CFU/mL) | <10 | |
(MPN/mL) | ≤3.0 | |||
8 | Salmonella/(25mL) | Not Detected | ||
Product specification
Items | Description |
Declared Activity* | 2900u/g |
Physical Form | Powder |
Color** | White to grey |
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.
Reaction parameters
CONDITION | RANGE |
Activity Temperature | 30℃-70℃ |
Optimum Temperature | 55℃-65℃ |
Activity pH | 4.0 -10.0 |
Optimum pH | 6.5-7.5 |
Dosage recommendatiom
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.
Package and 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.
Safe handling precautions
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.
If irritation or allergic response for skin or eyes develops, please consult a doctor.
If irritation or allergic response for skin or eyes develops, please consult a doctor.
Recommended products used together
If Phospholipase used together with Xylanase, Fungal α-amylase, Maltogenic amylase and Glucose oxidase, it will contribute to Improve the whole quality of the flour products.
Fungal α-amylase
Fungal α-amylase depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and
baking industry.
baking industry.
Maltogenic amylase
An anti-staling maltogenic amylase preparation produced by Bacillus licheniformis.
Widely used in the industries of flour mill, baking and in some other industries.
Widely used in the industries of flour mill, baking and in some other industries.
Our services
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.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 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.
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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