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Phospholipase Enzymes As Bread Making Improver

$124.99

Availability: 100 in stock

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.

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:

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.

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 recommendation

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.

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.

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.

Glucose oxidase

Glucose Oxidase SBE-01GO is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products.

Other Names

phospholidase

Place of Origin

Ning xia

Packaging Detail

25kg/drum or bag

Port

Tianjin

FEMA No.

null

Model Number

SBE-02Li

Supply Ability

1000000 Kilogram/Kilograms per Month

Appearance

Powder

MOQ

1 Kilogram

CAS No.

9001-84-7

Colour

White to grey

Payment Terms

L/C,T/T

Brand Name

SUNSON

Type

Enzyme Preparations

EINECS No.

3.4.11

PH

4~10, Optimum 6.5-7.5

MF

null

Tempreture

30℃-70℃,Optimum55℃-65℃

Shelf Life

12 Months

Odor

Slight Fermented Flavor

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