This product 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 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:
|Particle size (%<40 mesh)
|Loss on drying/(%)
|Total viable count/(CFU/mL)
|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.
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; 1kg per bag
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.
Safey: 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.
Recommended products used together
If Lipase used together with Xylanase, Fungal α-amylase, and Glucose oxidase, it will contribute to Improve the whole quality of the flour products.
Xylanase acts on xylan in flour and improves dough handling properties, crumb structure and sensory properties of baked products. It can work synergistically with other baking enzymes like fungal amylase, glucose oxidase, lipase, etc.…
Fungal α-amylase depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and baking industry.
Glucose Oxidase is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.