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Bakery Lipase Enzyme for Flour Taste Improvement

Basic Info

Model No.: Food Grade Lipase Enzyme

Product Description

<p style="text-align: center; line-height: 18px; font-family: Arial,Helvetica; word-wrap: break-word; color: #333333; vertical-align: baseline; border: 0px;">Habio Bakery Lipase Enzyme for Flour Taste Improvement

 

Habio Lipase Description

 

Lipase is developed by Sichuan Habio Bioengineering Co., Ltd for animal with modern genetic engineering, microbe fermentation and advanced post-process technology. Lipase is the fundamental enzyme in lipometabolism, and it can hydrolyze fat into non-esterified fatty acid, glycerin and monoglyceride. Adding to wheat flour can catalyze lipids hydrolyzation and improve taste and appearance of the bakery product.

 

 

Definition of Lipase Activity

 

One unit (U) of lipase is defined as the quantity of enzyme, which liberates 1μmol of titratable fatty acid from olive oilat 40 and pH7.5 in 1min

 

Characteristics of Habio Lipase

 

Graph1  Lipase pH Curve

wide range of pH, higher activity under pH range from 3 to 11, have better function in animal digestive tract.

 

Graph2  Influences of high temperature and high humidity to Lipase

broad range of temperature and activity, excellent thermostability, more than 85% activity residual rate after 85 pelleting process.

 

 

Habio Lipase Specification

 

 Mesh Size  60 Mesh
 Humidity  Not more than 10%
 As content  Not more than 3.0 mg/kg
 Heavy Metal Content(Pb)  Not more than 5mg/kg
 Salmonella  None
 Coliforms  Not more than 3000 CFU/100g
 Aerobic Plate Count  Not more than 5×104CFU/g
 Diarrheogenic Escherichia coli  None

 

 Habio Lipase Usage

 

 

1. Suggesting Dosage: For 100000u/g lipase, adding 0.1-2 gram in 100kg wheat flour. (1-20ppm). 

 

 

2. The adding dosage would be decided by some trail since the wheat flour may different from are-as. Over dosage may decrease the water retaining capacity of the dough.

 

3. To mix well purpose, enzyme diluting by flour would better be done by 1:10 step by step dilution.

 

4. Contact period of enzyme and pulp: 1 hour.

 

5. Dilute process: Recommend 1:10 stepwise dilution when mix enzyme and the wheat flour.

 

Package of Habio Lipase

Store in original package under sealed, room temperature condition for 12 months to solid form, and 6 months to liquid form (less than 25 ).

Avoid to be exposed to the sun, rain, high temperature and high humidity.

 

Habio Factory Certificate

 

 

Habio Manufacture Site

 

* Habio, means ' Happy Biology '.

 

* Estabilished in 2002 and locating in Mianyang, Sichuan Province, China.

 

* More than 10 international and national patents and multiple national research projects.

 

* 15,000 Metric ton per year fermentation capability.

 

* 8 types of single enzyme produced from more than 15 types of strain, including Phytase, Cellulase, Xylanase, Beta-Mannanase, Beta-glucanase, Alpha-galactosidase, Lipase, Catalase and Multi-Enzymes. Applying in Feed, food, detergent, papaer and fermentation field.

 

* Marketing in more than 30 countries and areas in Asia, American and Europe.

 

 

 

 

 

 

 

Technical Service for Habio Lipase

 

Supply Lipase formula, activity test and other technical service related to the product to ensure high efficiency.

 

 

 

 

Product Categories : Superior Lipase

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