Baking Lipase for Sensory Property Improvement 
Catalog Number IE-1186
Physical Form Powder
Color Light yellow
Dosage Parameters 1-20 g/T
Source Microorganism
| Summary | This is a triglyceride degrading lipase preparation that is able to improve dough handling, crumb whiteness, dough strength and other sensory properties of baked products. |
| Description | Lipase is developed through the submerged fermentation of Aspergillus niger, followed by purification, formulation, and drying. This lipase enhances dough handling, strengthens gluten, and improves crumb texture. In the baking industry, it is used to boost dough stability, achieve a finer crumb structure, and enhance the whiteness and crust luster of baked goods. Additionally, it increases the volume of bread and steamed buns. When combined with xylanase, fungal α-amylase, and glucose oxidase, lipase SBE-01LI works synergistically to further improve these qualities. |
| Advantages |
Obvious improvement in dough handling properties and stability More whiteness and luster of steamed buns Exceptional oven spring and overall quality of bread or steamed bun |
| Application | Used as a baking aid or flour additive |
| Application Area |
Flour standardization Baking |
| Application Recommendation | For bread producing: The recommended dosage is 1-20 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 1-20 g/T |
| Optimum Temp | 30°C-40°C |
| Effective Temp | 30°C-50°C |
| Optimal pH | 6.0-8.0 |
| Effective pH | 5.0 -9.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus niger |
| Package | 25 kgs/drum, 1,125 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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