Enzyme for fat use in industry of Bread baking and sweet essence

Name: Enzyme for fat use in industry of Bread baking and sweet essence
Brand: Nanning Doing-higher Bio-Tech Co.,LTD
SKU: Lipase
Price: Negotiable USD
Availability: InStock

All Products

Protease
(47)

Pancreatin
(26)

Papain
(69)

Bromelain
(44)

Alkaline Protease
(35)

Baking Enzymes
(33)

Fungal Alpha Amylase
(27)

Fruit And Vegetable Enzymes
(29)

Pectinase
(26)

Food Enzymes
(63)

Alpha Amylase
(22)

Lysozyme
(24)

Pepsin
(29)

Beta Lactase
(29)

Certification

I'm Online Chat Now

Enzyme for fat use in industry of Bread baking and sweet essence

Large Image : Enzyme for fat use in industry of Bread baking and sweet essence

Product Details:

Place of Origin:	Nanning, Guangxi, China
Brand Name:	Doing-Higher
Certification:	ISO FSSC22000 HALAL
Model Number:	Lipase

Payment & Shipping Terms:

Minimum Order Quantity:	1 Kg
Price:	Negotiable
Packaging Details:	Outer packaging: cardboard box, cardboard drum
Delivery Time:	5-15 days
Payment Terms:	T/T,Western Union,
Supply Ability:	3T/day

Contact Now

Enzyme for fat use in industry of Bread baking and sweet essence

Description

Physical Properties:	Light White Powder	Enzyme Activity:	10000U/g-90000U/g
Odor:	Distinctive Smell	Solubility:	Soluble In Water
Optimal PH Value:	4.0-9.0	Optimal Temperature:	30-50℃
Product Execution Standards:	GB1886.174-2016	Addition Amount:	0.01~0.1%
Enzymatic Hydrolysis Time:	1-3 Hours

Lipase catalyzes the hydrolysis of triglycerides under mild conditions and can also catalyze ester exchange and esterification reactions. In the baking industry, lipase can break down lipids in flour, improve dough extensibility, enhance bread softness and freshness. In the processing of sweet essence and dairy products, lipase hydrolyzes milk fat to produce short chain fatty acids, giving the product a strong milk flavor. In the process of oil modification, the oil structure is adjusted through ester exchange to optimize the melting point and taste, which is used in the production of artificial butter and shortening.

Enzyme for fat use in industry of Bread baking and sweet essence

Origin	Nanning, Guangxi, China
Physical properties	Light white powder
Enzyme activity	10000U/g-20000U/g
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	4.0-9.0
Optimal temperature	30-50℃
Product execution standards	GB1886.174-2016
Addition amount	0.01~0.1%
Enzymatic hydrolysis time	1-3 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

Enzyme for fat use in industry of Bread baking and sweet essence

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

Enzyme for fat use in industry of Bread baking and sweet essence

Tag:

Contact Person: Alice

Tel: +86 19968343396

Fax: +86-771-4060266

Other Products