Sunson Industry Group Co., Ltd

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Baking Phosphoipase Used for bread Cake

  • $79
    ≥100
    Kilogram
Payment Type:
L/C,T/T
Incoterm:
FOB
Min. Order:
100 Kilogram
Transportation:
Ocean,Land,Air,Express,Express
Port:
Tianjin,Shanghai,Guangzhou
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  • Product Description
Overview
Product Attributes

Model No.SBE-02LI

BrandSUNSON

Place Of OriginChina

Types OfEnzyme Preparations

Supply Ability & Additional Information

Packaging1KG;25KG

Productivity10000T/MONTH

TransportationOcean,Land,Air,Express,Express

Place of OriginChina

Supply Ability10000T/MONTH

CertificateISO22000;MUI,FAMI-QS;NON-GMO;FSSC22000;KOSHER;HALAL

HS Code3507909090

PortTianjin,Shanghai,Guangzhou

Payment TypeL/C,T/T

IncotermFOB

Packaging & Delivery
Selling Units:
Kilogram
Package Type:
1KG;25KG


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.

 

MECHANISM

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:


REACTION PARAMETERS

PARAMETERS

RANGE

Activity Temperature

30℃-70℃

Optimum Temperature

55℃-65℃

Activity pH

4.0 -10.0

Optimum pH

6.5-7.5

 

PRODUCT SPECIFICATION

Items

Description

Declared Activity*

2,900 u/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.

 

PRODUCT STANDARD

The product complies with GB1886.174.

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/g)

50000

6

Coliform Bacteria/(CFU/g)

30

7

Escherichia coli

(CFU/g)

<10

(MPN/g)

3.0

8

Salmonella/(25g)

Not Detected

 

APPLICATION 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.

 

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.

 

WARNINGS

Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.

 

PACKAGE AND STORAGE

Ø  Package 25kgs/drum; 1,125kgs/drum.

Ø  Storage Keep sealed in a dry and cool place and avoid direct sunlight.

Ø  Shelf life:  12 months in a dry and cool place.



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Product Categories : Baking and non-baking Enzymes > Non-baking Enzymes

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