Lipase LP-2000 is a food-grade enzyme produced from Aspergillus niger through submerged fermentation, extraction and refining process. Its high activity and conversion rate enables
LP-2000 not only hydrolyze fat to produce mono- or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions.
PRODUCT CHARACTERISTICS
- Declared Enzyme: Lipase
- Systematic Name: EC 3.1.1.3, Triacylglycerol acylhydrolase
- Appearance: Light brown powder
- Activity: 200,000 U/g
- Moisture: 8% (Maximum)
Effect Of pH: Lipase LP-2000 can work at a wide range of pH from 3 to 12.
Effect Of Temperature: Lipase LP-2000 can work at temperatures from 15 to 60℃ with its optimal temperature from 35 to 55℃.
Recommended dosage: 0.5∼5.0g/ 100kg flour. The optimal dosage rate should be determined after baking trials. Lipase LP-2000 can be added directly into the flour, or mixed together with other ingredients and then added into flour.
Packaging: 20kg cardboard drums lined with food-grade plastic bags or 20kg kraft paper bags. Customized packaging is available upon request.
Shelf-life: 24 months at 0∼25°C in its original packaging, sealed and unopened, protected from direct sunlight. Its shelf-life will be extended if it is stored properly at 0∼10°C.
Storage: Keep at clean, cool and dry storage room. Prolonged storage and/or adverse conditions such as humidity and higher temperatures may lead to a higher dosage requirement.
Lipase LP-2000 has found its wide application in food industry such as baking.
Use of LP-2000 as dough improver in baking can ensure the following benefits:
- Good emulsification property ensured by high activity of lipase;
- Magnify loaf volume, make the texture of bread exquisite with even holes, give desirable tasty mouthfeel, optimize gluten matrix, retard evaporation of moisture from crust, thus prolong shelf life of bread;
- Improve smooth finish and whiteness of noodles, enable refreshing, tasty, chewy and elastic mouthfeel, considerably reduce the dosage level of chemical agents and prolong shelf life of noodles;
- Improve inside structures of steamed buns, ensure brilliant and smooth crust, tasty mouthfeel, and promote the fermentability and extendibility of steamed buns
- Reduce viscosity of dough, improve the handling properties of dough, make it more stretchy and elastic with a desirable soft handfeel;
- The use of LP-2000 in combination with fungal alpha amylase, glucose oxidase and xylanase will ensure more desirable bread improving properties.
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