Yzym-LIP BA

-- Series of Lipase Food Grade for Baking

Yzym-LIP BA is a series of powder-type alkaline lipase for baking industry.
Grade: Food Grade for Baking.
HS: 35079090.

Customized Enzyme Activity:

PROCESSING CONDITION:
Effective PH Range: 6.5 to 10.5;
Optimum PH: 9.4;
Effective Temperature: Range 25 to 65℃;
Optimum Temperature: 55℃.

UNIT DEFINITION:
1 unit of Lipase equals to the amount of enzyme, which hydrolyzes triglyceride to get 1 μ mol of fatty acid in 1 min. at 36℃ and pH9.4.

APPLICATION FIELD & EFFICACY:
1. For baking purpose.
--Enhance the stability of dough;
--increase loaf volume, improve crumb structure, softness and crust color;
--Decompose fat in dough, and yield natural emulsifier to substitute chemical emulsifier;
--Replace harmful chemical additive such as kalium bromate and benzoylperoxide.
2. For noodles.
--Improve the surface smoothness and fineness of products and increasing yield for bakery；
--Enhance the flexibility, elasticity and tenacity of noodles to improve its maneuverability and stability；
--Prolong the shelf life.

DOSAGE:
Recommended dosage is 10~30ppm (1~3g/100kg flour). Actual dosage should be evaluated according to specific situation.

PACKAGING & DELIVERY:
20/25kgs/bag or drum; Special packaging is also available on request.

SHELF LIFE:
The enzyme activity could keep over 80% for 12 months if stored under the under favorable storage condition.
Notice: Tighten the lid after each usage to avoid pollution or damp.

STORAGE:
--Keep away from sunlight and rainwater during transportation and storage;
--Keep in a dry and well-ventilated environment below 25℃.

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.