Phospholipase For Bread And Cake Mixes

Phospholipase Novel Lipase for Flour Bread improver Zymopan BLP-F

Lipase (Phospho-) Zymopan BLP-F

Talk to us:
- 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;

Description:
A lipase enzyme preparation that catalyzes the hydrolysis of fats as processing aid for using on the structure of bakery products, fats & oil products decomposing (dairy/meat fats & oils etc...), trans-esterification, and other food processing industry products, which is produced by submerged fermentation of a micro organism.

Enzyme: Lipase (phospho-) 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 2-15 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 50-65�°C. Enzyme will be inactivated quickly above 65�°C.

Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.