Lipase, 120,000 u/g 
Catalog Number IE-1121
Physical Form Powder
Color Yellowish. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Declared Activity 120,000 u/g
| Description | The enzyme Phospholipase is derived through a process involving submerged fermentation of the fungus aspergillus niger, subsequent purification, formulation, and drying. This phospholipase enhances the manageability of dough, fortifies gluten, and refines the texture of the crumb, making it a valuable addition to the baking industry. Its application leads to improved dough stability, resulting in bread and steamed buns with superior crumb structure, enhanced whiteness and crust shine, as well as increased volume. When combined with xylanase, fungal α-amylase, and glucose oxidase, Phospholipase SBE-02LI works synergistically to further amplify these positive effects. |
| Mechanism | Phospholipase is a kind of hydrolase which can catalyze hydrolysis of phospholipids. The hydrolysis takes place on oil-water interface. Lipase can also catalyze ester synthesis and interesterification. |
| Dosage | For bread producing: The recommended dosage is 1-20 g 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. |
| Activity Temperature | 30°C-70°C |
| Optimum Temperature | 55°C-65°C |
| Activity pH | 4.0-10.0 |
| Optimum pH | 6.5-7.5 |
| Production Method | Produced by submerged fermentation, separation and extraction technology. |
| Declared Activity | 120,000 u/g |
| Physical Form | Powder |
| Color | Yellowish. Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
| Odour | Normal microbial fermentation odour. |
| Particle Size (%<40 mesh) | ≥80 |
| Loss on Drying | ≤8.0% |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/g |
| Coliform Bacteria | ≤30 CFU/g |
| Escherichia Coli | <10 CFU/g, ≤3.0 MPN/g |
| Salmonella/25g | Not Detected |
| Safe Handling Precautions | Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor. |
| Warnings | Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish. |
| Package | 25 kgs/drum, 1,125 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
| Shelf Life | 12 months in a dry and cool place. |
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