Angel Lipase LIP100

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  • >=10 Barrels
    $1,000.00
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Overview
Quick Details
CAS No.:
9001-62-1
EINECS No.:
232-619-9
Place of Origin:
Hubei, China
Type:
Enzyme Preparations
Brand Name:
ANGEL
Model Number:
LIP100
Physical Appearance:
Light brown to brown powder
Activity:
150,000 U/g
EC Code:
3.1.1.3
Optimum pH:
4.5-9.5
Optimum Temperature:
40-65℃
Dosage:
Bread: 5ppm~30ppm
Pakage:
20kgs/barrel
Supply Ability
Supply Ability:
1000 Metric Ton/Metric Tons per Year
Packaging & Delivery
Packaging Details
20kgs/barrel
Port
yichang, shanghai

 

 

Lipase

 

DESCRIPTION

Angel Lipases used for baking industry are both made from the best strain through submerged fermentation and extraction technique.

LIP100 is a specific enzyme that digests fat and is characterized by its ability to hydrolyze fat over a wide range of temperatures and pH. It is effective in regulating the level of cholesterol and triglycerides and also helpful in different dietary regime for weight management.

LIP200 can improve the proportion of polar and non-polar lipid in flour, and more polar hydrolysis products were obtained than that in untreated flour by lipase, which play a critical role in enhancing dough stability and gas holding capacity. The effects of lipase are similar to that of emulsifiers.

CHARACTERISTICS

Items

LIP100

LIP200

Physical Appearance

Light brown to brown powder

Off white to yellow powder

Activity

150,000 U/g

200 U/g

EC Code

3.1.1.3

3.1.1.32

pH

4.5-9.5

4.5-8.0

Temperature

40-65

45-65

 

FUNCTION

       

Promote dough extensibility;

Improve the reticular structure in gluten;

Improve dough fermentation stability;

Increase the baking volume of bread and steamed buns;

Effectively increase the brightness of steamed buns;

Improve swelling ability of bread dough entering oven;

Partly replace or reduce the use of emulsifiers;

Enhance the interior texture of bread and the softness of bread crumb.

 

USAGE

Range of application

Suitable for flour milling and bread flour improver.

 Recommended dosage

Bread: 5ppm~30ppm

Optimal dosage is confirmed by flour nature and baking experiment.

 Method of application

Add it into flour directly or add them into flour together after mixing with other dosing.

                                                                      

PACKAGE

20kgs/barrel

STORAGE

Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25 in original sealed package, activity of solid enzyme remains stable for a period of up to 12 months.

PRECAUTIONS

The lipase is a non-toxic, but long time contact with may irritate the skin and eyes. The dust may cause sensitization when inhaled. Please take precautions to avoid direct contact with the product. Rinsing thoroughly with copious amount of warm water with soap in case of contacted with the skin, Seek medical advice if lung irritation occurs. During the operation, gauze mask and eyeshade is suggested to wear.