Food Grade Lysophospholipase Powder for Baking and Oil Degumming 
Catalog Number IE-1346
Physical Form Powder
Color White to gray
Dosage Parameters 0.1-5 kg/T DS
Source Microorganism
| Summary | The powdered product belongs to phospholipase B and has high hydrolytic activity within a wide range of temperature and pH. It shows good performance inbaking by modification of flour lipids, and can also be used for oil deguming. |
| Description | The Lysophospholipase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. It's a phospholipase B and has high hydrolytic activity within a wide range of temperature and pH. In baking it's used for the improvement of dough handling property and sensory properties of baked products. |
| Advantages |
Wide temperature and pH phospholipase B Improve texture and sensory properties of baked products Can be used for vegetable oil degumming |
| Application | For improvement of dough and bread quality, also applicable for oil deguming |
| Application Area | Baking |
| Application Recommendation | The recommended dosage is 0.1-5 kg/T DS. 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. |
| Dosage Parameters | 0.1-5 kg/T DS |
| Optimum Temp | 30°C-45°C |
| Effective Temp | 30°C-55°C |
| Optimal pH | 5.5-7.5 |
| Effective pH | 4.0-8.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | White to gray |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus niger |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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