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Overview
Yimings lipase is an enzyme Preparation which is produced by fermentation with rhizopus.

Features
Type

enzyme Preparation

Activity

10,000u/g, 20,000u/g, 30,000u/g

Appearance

White to pale yellow powder

Effective PH Range

5 to 10

Effective Temperature

25 to 65


Specifications
Loss on drying(%)

12

Coliform Bacteria(MPN/G)

30

Salmonella(MPN/G)

None detected

Lead(mg/kg)

5.0

Arsenic(mg/kg)

3.0

Aerobic bacteria count(cfu/g(ml))

50000


Applications
Lipase is used to replace or reduce the use of emulsifiers. Enhance the stability of dough. Increase the whitening and the quality of the flour. Increase loaf volume and improve crumb structure.

Solubility
The optimal dosage is generally 500-30000u/kg flour. However, as different flours and procedures have different needs, tests should be carried out to find the optimum dosage.

Enzymology character
1, Optimal PH
2,Stability of PH
3, Optimal temperature
4, Stablity of temperature

Storage
Stored in airtight containers between 0 to 25, keep dry and away from direct sunlight.
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