LATEST RESEARCH INFORMATION
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LIPASE
Introduction
Lipase is made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing. It does not have other side activities.
The product is produced according to the food grade enzyme standard issued by FDA, FAO, WHO and UECFA, which is in accordance with the FCC.
Specifications/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: Yellowish Powder
Odour: Normal fermentation odour
Enzymatic Activity: ≥100,000u/g.
PH: 5.0~9.0
Temperature: 30-50°C
DEFINITION OF UNIT
1 unit of Lipase equals to the amount of enzyme, which hydrolyzes substance to get 1umol titratable fatty acid in 1 min. at 40°C and pH7.5.
effect
Improve the operational performance of dough;
improve the stability of dough;
Improve the inflation rapidity and quality of bread;
Improve the appearance of bread and steam bread.
Packaging
25kgs/bag
Storage
Should be stored in a dry and cool place, avoiding insolation and damp.
Shelf life
25°C , 12 months, enzymatic activity remains≥90%. Increase dosage after shelf life.
NOTICE
1. When mixing the product with flour or starch, please dilute it at 1:10 gradingly;
2. Keep the package hermetic if the product is not completely used.
Dosage
The recommended dosage is 0.1-2g/100kg(1-20 ppm). The optimum dosage depends on the quality of flour.
Safety
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
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GLUCOSE OXIDASE
Introduction
Glucose Oxidase is made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide to improve dough and bread quality.
Specifications/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: Yellowish Powder
Odour: Normal fermentation odour
Enzymatic Activity: ≥850u/g (similar to Gluzyme Mono 10000 BG).
PH: pH4.0~6.0, Optimum at 5.0
Temperature: Under 35?
DEFINITION OF UNIT
1 unit of Glucose Oxidase equals to the amount of enzyme, which hydrolyzes 1umol β-D-glucose to D-gluconic acid and peroxide in 1 min. at 30? and pH6.0.
effect
1. Improve the operational performance of dough;
2. Improve the stability of dough;
3. Improve the inflation rapidity and quality of bread.
Packaging
25kgs/bag
Storage
Should be stored in a dry and cool place, avoiding insolation and damp.
Shelf life
25?, 12 months, enzymatic activity remains≥90%. Increase dosage after shelf life.
Dosage
The recommended dosage is 0.2-4g/100kg(2-40 ppm). The optimum dosage depends on the quality of flour.
Safety
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
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