Light White Powder Lipases Enzymes 10000U/G-90000U/G Lipase Digestive Enzymes

    Lipase is a hydrolytic enzyme produced by microbial fermentation, which can hydrolyze fats into fatty acids, diglycerides, monoglycerides, and glycerol. The characteristic of this enzyme is that it has a wide pH range of action, from acidic to neutral to alkaline (pH 6.5-10.5), and can catalyze both alpha and beta bonds of fats and oils without site specificity. The hydrolysis products can obtain more diglycerides and monoglycerides; It can be applied to flour, alcohol brewing, health food, food flavoring, defatting of pharmaceutical and food raw materials, cosmetics, feed additives, detergents, leather making, papermaking, cleaning and other fields.

Bread processing: lipase is used to improve bread, noodles, Mantou and other flour products, optimize gluten network, extend shelf life, and reduce the use of emulsifiers.

Sweet essence production: It plays a key role in sweet essence production mainly by catalyzing the synthesis of ester flavor substances. Lipase can catalyze the transesterification reaction between esters and alcohols, generating new esters and expanding flavor diversity. It is used for the preparation of compound sweet essence.

•food processing                               •Detergent:
•Leather making                      •Feed processing