Lipase Enzyme For Baking
This product is produced by submerged fermentation of Aspergillus niger followed by purification, formulation, and drying.
Lipase is beneficial for dough handling properties, gluten strengthening, and crumb texture. It has been used in the baking industry to improve dough stability, crumb structure, whiteness, crust luster, and increase the volume of bread and steamed buns. When used with xylanase, fungal α-amylase, and glucose oxidase, it contributes to these improvements synergistically.
Mechanism
Lipase is a serine hydrolase that catalyzes the hydrolysis of triglycerides to produce Glycerol and fatty acids. The hydrolysis occurs at the oil-water interface. Lipase can also catalyze ester synthesis and interesterification.
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* | 120000u/g |
| Physical Form | Powder |
| Color** | Light yellow |
| Odour | Normal microbial fermentation odour. |
Definition of Unit: 1 unit of Lipase equals the amount of enzyme that hydrolyzes a substance to produce 1μmol titratable fatty acid in 1 min at 40℃ and pH7.5. Color can vary from batch to batch, and intensity is not an indication of enzyme activity.
Reaction Parameters
| CONDITION | RANGE |
| Activity Temperature | 30℃-50℃ |
| Optimum Temperature | 30℃-40℃ |
| Activity pH | 5.0 -9.0 |
| Optimum pH | 6.0-8.0 |
Recommended Dosage
For bread production: The recommended dosage is 1-20g per ton of flour. The dosage should be optimized based on each application, raw material specifications, product expectations, and processing parameters. It is advisable to start with a test using a convenient volume.
Package
Package: 1 kg / bag
Storage
Keep sealed in a dry and cool place, away from direct sunlight.
Shelf Life
12 months in a dry and cool place.
Safety
Enzyme preparations are proteins that may cause sensitization and allergic symptoms in susceptible individuals. Prolonged contact may lead to minor irritation for skin, eyes, or nasal mucosa. Direct contact with the human body should be avoided. Consult a doctor if irritation or allergic responses occur.
Recommended Products Used Together
If Lipase is used with Xylanase, Fungal α-amylase, and Glucose oxidase, it will enhance the overall quality of flour products.
Xylanase
Xylanase acts on xylan in flour, improving dough handling properties, crumb structure, and sensory properties of baked products. It works synergistically with other baking enzymes.
Fungal α-amylase
Fungal α-amylase depolymerizes starch to produce oligosaccharides and dextrin, benefiting flour correction and the baking industry.
Glucose oxidase
Glucose oxidase whitens flour, strengthens gluten, improves dough handling properties, and is commonly used in various baked products.
