Lipase

Overview
Yiming’s lipase is an enzyme Preparation which is produced by fermentation with rhizopus.

Features

Type	enzyme Preparation
Activity	10,000u/g, 20,000u/g, 30,000u/g
Appearance	White to pale yellow powder
Effective PH Range	5 to 10
Effective Temperature	25 to 65℃

Specifications

Loss on drying(%)	≤12
Coliform Bacteria(MPN/G)	≤30
Salmonella(MPN/G)	None detected
Lead(mg/kg)	≤5.0
Arsenic(mg/kg)	≤3.0
Aerobic bacteria count(cfu/g(ml))	≤50000

Applications
Lipase is used to replace or reduce the use of emulsifiers. Enhance the stability of dough. Increase the whitening and the quality of the flour. Increase loaf volume and improve crumb structure.

Solubility
The optimal dosage is generally 500-30000u/kg flour. However, as different flours and procedures have different needs, tests should be carried out to find the optimum dosage.

Enzymology character
1, Optimal PH
2,Stability of PH
3, Optimal temperature
4, Stablity of temperature

Storage
Stored in airtight containers between 0 to 25℃, keep dry and away from direct sunlight.