Food Grade Lysophospholipase Powder for Baking and Oil Degumming

Food Grade Lysophospholipase Powder for Baking and Oil Degumming
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Catalog Number IE-1346

Physical Form Powder

Color White to gray

Dosage Parameters 0.1-5 kg/T DS

Source Microorganism

Overview

Summary The powdered product belongs to phospholipase B and has high hydrolytic activity within a wide range of temperature and pH. It shows good performance inbaking by modification of flour lipids, and can also be used for oil deguming.
Description The Lysophospholipase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. It's a phospholipase B and has high hydrolytic activity within a wide range of temperature and pH. In baking it's used for the improvement of dough handling property and sensory properties of baked products.
Advantages Wide temperature and pH phospholipase B
Improve texture and sensory properties of baked products
Can be used for vegetable oil degumming
Application For improvement of dough and bread quality, also applicable for oil deguming
Application Area Baking
Application Recommendation The recommended dosage is 0.1-5 kg/T DS. 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.

Specifications

Dosage Parameters 0.1-5 kg/T DS
Optimum Temp 30°C-45°C
Effective Temp 30°C-55°C
Optimal pH 5.5-7.5
Effective pH 4.0-8.0
Source Microorganism
Physical Form Powder
Color White to gray
Scope of Shipment Worldwide
Product Strain Aspergillus niger

Package and Storage

Package 25 kg/drum
Storage Keep sealed in a dry and cool place and avoid direct sunlight.

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