Monoglyceride Lipase Suppliers and Manufacturers

In enzymology, an acylglycerol lipase (EC 3.1.1.23) is an enzyme that catalyzes a chemical reaction that uses water molecules to break the glycerol monoesters of long-chain fatty acids. This enzyme belongs to the family of hydrolases, specifically those acting on carboxylic ester bonds. This enzyme participates in glycerolipid metabolism.

In enzymology, an acylglycerol lipase (EC 3.1.1.23) is an enzyme that catalyzes a chemical reaction that uses water molecules to break the glycerol monoesters of long-chain fatty acids. This enzyme belongs to the family of hydrolases, specifically those acting on carboxylic ester bonds. This enzyme participates in glycerolipid metabolism.

1 item specification 2 appearance milky white or light yellow without unpleasant odor 3 total monoglyceride 90% min 4 acid value 2.5 max 5 saponification value 150-165 6 melting point 60-70 7 iodine value 4.0 max 8 arsenic value 0.0001 max 9 heavy metal (as pb) 0.0005 max 10 iron (fe) 0.0002 max 11 free glycerol 1.0 max 25 kg in kraft with pe inner bag.

Distilled Monoglyceride

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.

Distilled Monoglyceride(DMG) Chemical structure: Characters: Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3. Character: 1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product 2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water. Usage: (1) It can be directly mixed well with flour for use.  (2) Put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing. Recommended Addition Amount: For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011. Technical index(Refer to GB15612-1995) : Item Specification Total Monoglyceride content % â?¥90.0 Free acid(Calculated by stearic acid) % â?¤2.5 Iodine value â?¤4.0

Succinylated Monoglycerides SMG Chemical structure: Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. Used in shortening, whipped cream, have the funtion of emulsion stability system. Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica index Acid value (Calculated by KOH)/ (mg/g)70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g)3 Combinatived Succinic acid w/%14.8 Dissociative Succinic acid w/%3 Pb / (mg/kg)2 Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4). Storage and transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

Chemical structure: Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. â?´ Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. â?µ Used in shortening, whipped cream, have the funtion of emulsion stability system. â?¶ Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica indexï¼? Acid value (Calculated by KOH)/ (mg/g) 70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g) â?¤3 Combinatived Succinic acid w/% â?¥14.8 Dissociative Succinic acid w/% â?¤3 Pb / (mg/kg) â?¤2

Succinylated Monoglycerides Characters: White powder, insoluble in cold water, can be dispersed in hot water and hot grease. We usually called succinylated monoglycerides as SMG, and its E code is E472G, CAS NO.; 977009-45-2. Chemical structure: Applications: Have the function of emulsification, dispersion, chelation and control fat precipitation. Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability. Used in shortening, whipped cream, have the funtion of emulsion stability system. Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread . The use of methods and the use of: The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg. Technica indexï¼? Acid value (Calculated by KOH)/ (mg/g) 70-120 Hydroxide value(Calculated by KOH)/ (mg/g) 138-152 Iodine value (Calculated by I ) / (g/100g) â?¤3 Combinatived Succinic acid w/% â?¥14.8 Dissociative Succinic acid w/% â?¤3 Pb / (mg/kg) â?¤2 Packaging: Aluminium foil bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG*4). Storage and transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months. -

Category:It is the esterification product of glycerol, fatty acid and succinate, which is a two parent molecule structure. The emulsification performance between the oil in water (O/W) and water in oil (W/O). Character:White to light yellow waxy or granular solid, difficult to disperse in water, insoluble in glycerol, above the melting point can be very good soluble in other substances, 5-7 HLB. Functional characteristics: 1, with good emulsifying, wetting, dispersing, helping to dissolve and other functions, good hydrolytic, safe, acid, salt resistant. 2, application in baked foods and flour glutenin occurred strong interaction, to improve dough fermentation to gas properties, so that the volume of baking food And the elasticity increases, and has certain soft, fresh and the effect of the moisture loss when baking. Applicable scope and function: 1, as an emulsifier, used for milk and its products, beverages (protein, plants, etc.). 2, and protein binding capacity, for bread, cakes and other baked goods. Usage method:Will be used in the heating and dissolving of the acid (vegetable oil, palm oil, etc.), or in the form of hydrate. Usage amount: Cheese food: 10%         Fruit and vegetable juice (meat) drink: 0.2% Fats, oils, and emulsified fat products (not including fat and oil without water): 10% Protein beverage category: 0.2%                   Tea, coffee, plant beverages: 0.2% Solid beverage category: 2% (diluted by 10 times)                  Lactic acid bacteria beverage: 0.2% Bakery: 0.250.5% Shelf life: 18 months

Character: Molecular distilled monoglycerides, is the most widely used food additives, safety used in food, pharmaceutical, plastic and other production and processing. With natural plant oil as raw material to produce glycerol monostearate (GMS), hereinafter referred to as monoglycerides, by molecular distillation technology purification of effective components of 90% or more,also known as molecular distilled monoglycerides, is the most widely used food additives, safety used in food, medicine, plastic production and processing, such as emulsifier of market.Molecular distillation monoglyceride ester and emulsification of stearic acid glycerol ester content is higher, excluding the reduction efficiency of impurities, so emulsifying capacity than the crude ester improves the 3-4 times, add 0.05~2% general will be able to achieve the processing of food products, such as the need, has the white color, odorless, stable performance characteristics. Application Fields: As people to the requirement of green, environmental protection, health, safety, more and more high, molecular distilled monoglycerides, from natural raw materials, with a safe, effective and stable Food additives, widely used in more areas of people's life.Such as: Areas: 1. Food oil cake, cream, coffee mate, cold, liquid solid beverage, dairy, toffee, caramel, fruit, chocolate, bread, biscuits, Peanut/walnut/bean/sesame/coconut sauce (milk), sausage, ham sausage, noodles, rice flour products, starch, spicy food, etc. 2. The field of cosmetics, skin fat, cold cream, hair cream, shampoo formula, emulsifier and thickener. 3. The medical field: preparation, nutrient solution, etc 4. Plastic additives field: pearl cotton packing, food packaging film, PVC stabilizer, fruit quilt, health materials. 5. The agricultural sector: in agricultural greenhouse film production, monoglycerides is the main raw material flow drops.Monoglycerides can be used as a plasticizer, alkyd tree cellulose nitrate Fat modifier, disperse latex and synthetic paraffin with the agent. Packaging and storage: Packing specification: compound, a brown paper bag lined with food-grade plastic bags, 25 kg/bag, a fine powder for 20 kg or 15 kg/bag. Storage conditions:Shelf life two years, stored in a cool dry environment, storage and transportation as stipulated in the general flame retardant waxy solid.

Lipase is a biocatalyst widely used to catalyze esterification and transesterification. However, since the lipase is water-soluble and difficult to recycle and reuse, the powdery lipase is easily deactivated by being dispersed in an organic solvent, and the lipase is immobilized on an insoluble carrier, thereby improving enzyme activity and recycling. The use of macroporous adsorbent resin to immobilize lipase will make the active center of the enzyme more exposed, improve the catalytic activity of the enzyme, the catalyst can be reused, easy to separate, and the rosin ester is synthesized by immobilized lipase, which has mild reaction conditions and simple equipment requirements. High conversion rate and other advantages. Suzhou Bojie Resin Technology Co., Ltd. provides macroporous adsorbent resin (lipase immobilization resin) to efficiently immobilize lipase, customer service problem of inactivation of free lipase powder in organic solvent, control of appropriate reaction temperature, reaction time and enzyme The amount can obtain the immobilized lipase with higher activity, can be reused after desorption, saves cost, increases the stability of lipase, and has broad application prospects. Related Products: Pharmaceutical special resin (can be used as pharmaceutical ingredients and auxiliary materials, water treatment agents, etc.) Special adsorbent resin for planting (adsorption, purification of stevioside, saponin, alkaloid, etc.) Fruit juice deodorization special resin Special adsorbent resin for stevioside extraction and purification Ginsenoside extraction and purification special adsorbent resin Alkaloid extraction and purification special adsorbent resin Plant flavonoids extraction and purification special adsorbent resin Special extraction resin for vitamin extraction and purification Special adsorption resin for protein and peptide extraction and purification Enzyme immobilized carrier resin Plant polyphenol extraction and purification special adsorbent resin Antibiotic extraction and purification special adsorbent resin

Lipase is a kind of biocatalyst, is widely used in food processing, oil and the pharmaceutical industry and its ecological environment monitoring. But the lipase is water soluble, difficult to recycle reusable, powder scattered lipase in organic solvent easy deactivation, enzyme immobilization of enzyme dispersed, recycle and reuse, reduce the wastage of the enzyme and residual enzyme to produce pollution again. As a kind of organic high polymer adsorbent macroporous adsorption resin, has good selectivity, large adsorption capacity, high mechanical strength, the regeneration process is convenient, adsorption speed, easy in resolution, is an effective method for lipase immobilization. Suzhou Bojie Resin Techonology Co, Ltd has its own brand Bestion. Enzyme carrier adsorption resin with specific surface area is big, enzyme activity is strong, good mechanical strength, long life, high cost performance advantages, popular in the world.

Distilled monoglyceride (DMG) is a food additive that is derived from natural sources, typically vegetable oils. It is a mixture of monoesters and diesters of glycerol, where the majority of the esters are monoglycerides. DMG is widely used in the food industry for its emulsifying and stabilizing properties. It functions as a food emulsifier, enabling the homogeneous blending of water and oil-based ingredients in various food products. This makes DMG a valuable ingredient in the production of baked goods, margarine, ice cream, confectionery, and other processed foods. In baked goods, DMG helps to improve dough elasticity, texture, and shelf life. It also enhances the stability and texture of ice creams by preventing the formation of ice crystals and improving creaminess. Additionally, DMG can act as a preservative and enhance the volume and texture of whipped toppings and creams. Its versatility and functionality make distilled monoglyceride a popular choice in the food industry, contributing to the quality and appeal of numerous food products.