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Brand: Sunson
Place of Origin: Cangzhou, Hebei Province, China
Certificate: ISO 22000, KOSHER and HALAL, ECOCERT Organic Farming Europe, FSSC22000 Food Safety Management System, ISO9001FAMI-QS
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.
| 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 | |
| Items | Description |
| Declared Activity* | 2900u/g |
| Physical Form | Powder |
| Color** | White to grey |
| Odour | Normal microbial fermentation odour. |
| CONDITION | RANGE |
| Activity Temperature | 30℃-70℃ |
| Optimum Temperature | 55℃-65℃ |
| Activity pH | 4.0 -10.0 |
| Optimum pH | 6.5-7.5 |
About us
Product Categories : Baking Enzymes
