| Product name | Lipase enzyme | Equation | RCOOH+NaOH → RCOONa+H2O |
| CAS No. | 9001-62-1 | Form | Powder |
| Appearance | White Powder | Other names | Lipase |
| Type | Food additives,Nutrition Enhancers | Grade | Food / Feed / Industrial |
| Molecular formula | C14H25N3O4S | Purity | 99% |
| PH: | 5.0-9.0 | QC | ISO, BV, SGS |
| Test method | HPLC | Place of Origin | Shandong,China (Mainland) |
| Package | 1kg/bag; 25kg/drum. | Delivery | within 10 days |
| Usage | 1. Strengthen the gluten and enhance dough 2. Improving the the epidermis quality of bread products, and internal color 3. Improving the internal organizational structure of bread products 4. Improving the appearance of texture and improve taste 5. Extended shelf life. 6. Replacement of chemical additives. | ||
| Shelf life | 2 years | Package | 1kg/bag, 25kg/ drum |
| Storage | Store in cool and dry places. Keep away from strong light. | ||
Portease
Cellulase
Alpha amylase is obtained by liquid submerged fermentation of Aspergillusoryzae . It helps to hydrolyze the starch to small molecule dextrin and maltose, which is Mainly used in flour, flour improvement in the baking industry, and enhancement of the quality of terminal processing.
Definition of Amylase Activity
One unit of enzyme activity is marked as U/g or U/mL, and defined as one gram solid enzyme powder or one milliliter liquid enzyme liquefies one gram soluble starch in one hour at 50ºC and pH5.0.
Characteristics
1. Increase the fermentation speed of dough, save fermentation time.
2. Increase the expansibilityof dough;
3. Improve the structure of the bread, steamed bread, increase flexibility of internal organization, and increase the volume;
4. Improve the color of bread crust, comprehensively improve the quality of bread.
