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.
Light brown to brown powder
Off white to yellow powder
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.
Range of application
Suitable for flour milling and bread flour improver.
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.
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.
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.