Food grade lipase for improving noodles quality by degrading animal- and plant-based fat
Lipase TF835S is produced by submerged fermentation. It can be used for flour fermentation, and degrade animal and plant-based fat such as triglycerides and phospholipids, generating small molecules such as monoglycerides, diglycerides, glycerols, and fatty acids. TF835S is specially designed for noodles quality improvement.
| Composition | Activity |
| Lipase | ≥50,000 U/mL |
| Corn starch | -- |
Characteristics
Effective pH range: 3.0-12.0; optimal pH range: 4.0-10.0
Effective temperature range: 20-70℃; optimal temperature range: 30-60℃.
Benefits
- Improve the quality of the noodles, and decrease the loss during cooking;
- Decrease the spots on the dough, improve the color stability during noodles and pasta extruding;
- Improve the glossiness and smoothness of the noodles, improve the taste and elasticity;
- Increase the stability, thus extend the shelf-life of the noodles.
Application
Recommend dosage is 1-10ppm (which is 0.1g to 1g/100kg flour). Dosage should be adjusted according to the production conditions.
Add directly to the flour, or pre-dissolved in water and mix with the flour. Mix well.
Storage
Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. A storage temperature of 0℃~10℃ can extend shelf-life.
Shelf-life
12 months at room temperature (25℃).
Safety
Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.
Product Tags:
|
|
Fat Degrading 50000 U/ML Food Grade Lipase For Flour Fermentation Images
|
