Company Details

  • Sunson Industry Group Co., Ltd

  •  [Beijing,China]
  • Business Type:Manufacturer
  • Main Mark: Americas , Asia , East Europe , Europe , Middle East
  • Exporter:31% - 40%
  • Certs:GMP, ISO9001
  • Description:Enzymes for Baked Goods,Enzymes for Delay the Starch Aging,Enzymes in Bakery Industry
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Sunson Industry Group Co., Ltd

Enzymes for Baked Goods,Enzymes for Delay the Starch Aging,Enzymes in Bakery Industry

Home > Products > Food And Beverage Enzymes > Bakery Enzymes > Lipase for baking enzymes

Lipase for baking enzymes

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    Payment Type: T/T
    Incoterm: FOB
    Min. Order: 100 Kilogram
    Delivery Time: 25 Days

Basic Info

Model No.: SBE-02LI

Additional Info

Packaging: Drum

Brand: Sunson

Transportation: Ocean,Land,Air

Place of Origin: Cangzhou, Hebei Province

Port: Shanghai,Tianjin,Qingdao

Product Description

Product Characteristics
Declared Activity: 2,900 u/g
Production Organism: Aspergillus niger
Physical Form: Powder
Color: White to offwhite
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Odour: Normal microbial fermentation odour.
Production Method: Produced by submerged fermentation, separation and extraction technology.
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.

Product Specification

Lower Limit

Upper Limit

Enzyme activity

2,900 u/g

Lead

5 mg/kg

Arsenic

3 mg/kg

Total viable count

50,000 CFU/g

Coliform Bacteria

30 CFU/g

Escherichia coli

10 CFU/g

3 MPN/g

Salmonella

Not Detected/25g



Reaction Parameters
Activity Temperature: 30℃-70℃
Optimum Temperature: 55℃-65℃
Activity pH: 4.0 -10.0
Optimum pH: 6.5-7.5

Dosage
The Lipase SBE-02LI can repair the weak part of the structure of gluten network and improve the stability and holding capacity of dough. This enzyme can help you make the bread core white and luster and make steamed bread white and shiny.
The recommended dosage is 3-15g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by test. It is better to begin the test from the smallest quantity. Working together with xylanase, fungal α-amylase and Glucose Oxidase can comprehensively improve flour product quality.

Recommended Storage
Best Before: When stored as recommended, the product is best used within 12 months from date of delivery.
Shelf Life: 12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.
Storage Conditions: This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.

Packaging
25kgs/drum; 1,125kgs/drum.

Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.


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Product Categories : Food And Beverage Enzymes > Bakery Enzymes

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