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Phospholipase Bread Making Improver – Bakery Enzymes

$115.99

Availability: 100 in stock

Product Description

Lipase 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.

Our products have been exported to more than 30 countries and regions. “ENZYMES.BIO” has become a leading brand of enzyme industry in China.

Other Names

phospholipase A2

Usage

Leather Auxiliary Agents,Paper Chemicals,Textile Auxiliary Agents

Temperature

30℃-70℃,Optimum55℃-65℃

Place of Origin

Ningxia China

Packaging Detail

Packaging specification: 25kgs/drum; 1,125kgs/drum or as your request

Selling Units

Single item

Purity

10%

Single package size

28X15X18 cm

Model Number

SBE-02Li

Appearance

powder

CAS No.

9001-62-1

Colour

White to offwhite

Brand Name

SUNSON

Type

SBE-02Li

EINECS No.

232-637-7

Single gross weight

1.15 KG

Classification

Chemical Auxiliary Agent

pH

4.0~10.0, Optimum 6.5-7.5

MF

null

Odour

Normal microbial fermentation odour

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