| Lipase Food grade |
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| Lipase Food grade |
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TaoSign Corporation specializes in research and and manufacture of Lipase Food grade
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
Contact person: Edvin wang
TaoSign Corporation (QINGDAO TAOSIGN INTERNATIONAL TRADE CO., LIMITED)
Headoffice:
RM1402, Doublestar Seacoase 7#, No.5 Guizhou Road, Qingdao, China 266001
Tel: 0086 532 85760913
Fax:0086 532 85761013
Email: edvin@chemaster.cn
foodchem16@163.com
|
 |
TaoSign Corporation specializes in research and and manufacture of Lipase Food grade
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
Contact person: Edvin wang
TaoSign Corporation (QINGDAO TAOSIGN INTERNATIONAL TRADE CO., LIMITED)
Headoffice:
RM1402, Doublestar Seacoase 7#, No.5 Guizhou Road, Qingdao, China 266001
Tel: 0086 532 85760913
Fax:0086 532 85761013
Email: edvin@chemaster.cn
foodchem16@163.com
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additive, food additive & flavoring |
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