Products

Baking lipase enzyme

Product Information

Cat #

MBS-CE013

CAS No.

Enzyme Commission Number

Product Overview

High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.

Features

Ready-to-use product, accelerating research progress, enhancing application performance.

Method

Technology

Synonyms

Type

Function

Applications

Food Industry

Storage

Should be stored in a dry and cool place, avoiding high temperature.

Storage Buffer

Shelf Life

12 months in a dry and cool place.

Strains

Aspergillus niger

Source

Aspergillus niger

Appearance

Molecular Weight

Color / Form

Instruction

Enzyme Class

Blends

Production Methods

Fermentation and Extraction

Activity

Specific Enzyme Activity

Purity

Unit Definition

Amino Acids Sequence

WARNINGS

Shipping

Formula

Reaction

Recommendation

For bread producing: The recommended dosage is 1-20g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.

Species Reactivity

Contents

Compatibility

Melting Point

Final Titre

Fermentation Time

Recovery Yield

Starting Material

Specification

On customer requests

Substrates

Concentration

Usage And Dosage

Description

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.

For Research Use Only.

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