lipase enzyme that breaks down fatty acids Used for baking and sweet essence production

Lipase is widely used in baking and sweet essence industries. In baking production, lipase can moderately decompose oils and fats, generating functional substances such as monoglycerides, optimizing the gluten network, improving dough extensibility, enhancing bread softness, delaying product aging, and extending shelf life. In the sweet essence industry, lipase can hydrolyze animal and vegetable oils and fats, releasing fatty acids and flavor precursor substances. After thermal reaction, these substances form rich milk and fruit aromas, enriching the aroma profile of the essence.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.