Uniqe phospholipase for specialty flour and baking --Sunson SBE-02Li of Sunson Industry Group Co., Ltd.

Product

Uniqe phospholipase for specialty flour and baking --Sunson SBE-02Li
  • Uniqe phospholipase for specialty flour and baking --Sunson SBE-02Li
  • Uniqe phospholipase for specialty flour and baking --Sunson SBE-02Li
PRODUCT DESCRIPTION
Lipase SBE-02LI is a unique phospholipase preparation produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phosphoipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking in...

Description of the Product

PRODUCT DESCRIPTION
Lipase SBE-02LI is a unique phospholipase preparation produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phosphoipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.

BENEFITS
1.    Obvious improvement of dough handling and stability.
2.    Better oven spring and quality of bread or steamed bun.
3.    Nice synergies with other chemical improvers.
4.    Part or complete substitution of chemical emulsifiers.
5.    Fine granulates with good flowability and no dust.
 
For more details or any inquiries you may

visit the product page at: http://www.chinaenzymes.com/Products/Food&Beverage/Bakery/2013/0424/62.html, or
contact us at: jeff2020@dingtalk.com. Your will be approached in 24 hrs.
 

Price of the Product

Price on request

Technical Details

SPECIFICATIONS/ PHYSICAL AND CHEMICAL PROPERTIES
Appearance: Yellowish Powder
Odour: Normal fermentation odour
Enzymatic Activity: ≥350,000u/g
pH: Stable 4-10, optimum 6.5-7.5
Temperature: Stable 30-70℃, optimum 55-65℃

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℃ and pH7.5.

APPLICATION
1 For baking industry
The effect of lipase in the flour product is that it can repair the weak part of the structure of gluten network; improve the stability and holding capacity of the dough; make the bread core white and luster; make steamed bread white and shiny. Recommended dosage: 0.01-0.05kg/t flour(Enzyme activity was measured in 100000 u/g). It can comprehensively improve flour product quality if lipase work with food grade xylanase,fungalα-amylase and glucose oxidase. 
2 For leather working industry
In the leatherworking industry, lipase The enzyme is specific to the fat in the leather. It can soften the raw materials uniformly under mild conditions; increase leather yield on the basis of reducing the amount of chemicals; reduce skin wrinkles with remarkable effect. The enzyme is often used in the process of degreasing and softening. Recommended dosage: 0.02-0.06% (on the base of quantity of raw material, activity is 100000 u/g) . Work for 30-120min in 30-40℃. Lipase usually work with alkaline protease, in this way, it can optimize the effect. 
3 For feed industry
When lipase added in the feed, it can release the short chain fatty acids; improve the utilization of raw materials; improved feed flavor. Recommended dosage: 0.01-0.05% (on the base of quantity of raw material, activity is 100000 u/g)
4 For papermaking industry
In the papermaking industry, lipase can be used in the process of mechanical pulping and deinking agent for waster paper. In the process of pulping, lipase can remove triglycerides in pulp; it can improve the efficiency of the deinking as deinking agent for waster paper. Recommended dosage: 0.04-0.10L/t pulping (activity is 100000 u/g). 

PRINCIPLE
Lipase is a kind of serine hydrolase which can catalyze and hydrolyze fatty glyceride into glycerol and fatty acids. An important feature of the hydrolysis reaction is that it is carried out in the oil - water interface. The enzyme also can catalyzes the synthesis and exchange reaction of esters.

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.

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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