Lipase Enzyme for Flour Dough Strengthening and Stabilizing - The most reliable and cost effective alternative to DATEM/SSL/CSL In morden bio-baking, lipases are used as emulsifier replacements due to the market demands for natural and safe food. Drawing on many years of experience, our applications research into lipases concentrates on their effects on optimal dough machinability and high quality baked products. Zymopan�?�®BLA products have good dough-strengthening properties for industrial bread-making. With Zymopan�?�®BLA products, bread improver manufacturers have enzymatic options for cost-efficient replacement of emulsifiers in a vast range of baked goods. ZymopanBLA Benefits: - Improves dough fermentation and handling stability; - Reduces or replaces emulsifiers; - Increases volume with closed and fine crumb structure; - Softer crumb structure and more extended shelf life; - More cellular and whiter appearance of the crumb and crust; - Improves pastas/noodles brightness and color stability. Enzyme: Lipase Enzyme Preparation Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver Total Aerobic Plate Count: 10,000 CFU/G Max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Usage rate: The recommended dose rate is usually 5-30 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65C. Enzyme will be inactivated quickly above 65C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
