Lipase
Optimized for gentle food processing and mild heat conditions.
Activity Definition
One Lipase activity unit (U) is defined as the amount of enzyme which hydrolyzes substrate to liberate 1μmol titratable fatty acid in 1min, at 40℃ and pH7.5.
Appearance
Light yellow powder
Acticvity
100,000 U/g
Shelf Life & Storage
25℃ , 12 months.
Temperature
pH Curve
Function
1. Increase the volume, whiteness and softness of bread
2. Improve elastic dough gluten network, crumb structure and visual appeal
3. Enhance dough stability and shelf life
4. Replace chemical whitening agent and emulsifier.