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20000U/G Lipase Breaks Down Fats For Food & Baking Processing

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June 27, 2025
Category Connection: Baking Enzymes
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Tags:
#bread enzymes #amylase powder for baking #baking industry enzymes
Brief: Discover the power of 20000U/G Lipase, a high-efficiency enzyme designed to break down fats for food and baking processing. This versatile enzyme works across a wide pH range, ensuring optimal performance in various applications. Learn how it enhances food flavoring, defatting, and more with its customizable enzyme activity specifications.
Related Product Features:
  • 20000U/G Lipase hydrolyzes fats into fatty acids, diglycerides, and monoglycerides for enhanced food processing.
  • Works across a wide pH range (6.5-10.5) and catalyzes both alpha and beta bonds of fats without site specificity.
  • Ideal for flour, alcohol brewing, health food, food flavoring, and defatting of pharmaceutical raw materials.
  • Available in light white powder form with customizable fineness (40, 60, or 80 mesh).
  • Optimal performance at pH 4.0-9.0 and temperatures between 30-50°C.
  • Certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System certifications.
  • Packaged in 1kg, 5kg, or 20kg bags with options for cardboard box or drum outer packaging.
  • Enzyme protection technology ensures product stability and strict quality management for accurate enzyme activity.
Faqs:
  • What is the optimal pH range for 20000U/G Lipase?
    The optimal pH range for 20000U/G Lipase is between 4.0 and 9.0, making it versatile for various applications.
  • How should 20000U/G Lipase be stored to maintain its activity?
    Store the enzyme in a moisture-proof, light-proof, sealed container at low temperatures (0-10°C) to maintain its activity for up to 18 months.
  • What certifications does 20000U/G Lipase have?
    20000U/G Lipase is certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System certifications, ensuring high-quality standards.
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