login / register
Description:
LINZYME® LIP is Triacyl-glycerol lipase, which is made from camlicla lipolytica through submerged fermentation and extraction technique.
Dough strengthening is an important part of making high-quality bread improvers. LINZYME® LIP can achieve the great effect at dough-strengthening, so as to improve the structure / quality / volume of bread
Advantage
l Cost-effective emulsifier replacement
l Provides good dough stability, increased loaf volume, and a fine, white crumb appearance.
l Reduce or eliminate acidic off-flavors commonly associated with some emulsifiers.
l Effectively over a wide range of concentrations.
Stability in liquid bread improvers
l Stable in aqueous bread improvers (pH 5.5, 25 ºC) and enables liquid dough-stabilizing bread improvers.
l Tolerance to variations in flour quality
l Butter tolerance
Properties
|
Appearance |
Powder |
||
|
Color |
White |
||
|
Activity |
≥5,000 u/g |
||
|
Heavy Metal |
≤ 0.004 % in Pb |
||
|
Lead |
|
||
|
Total count colony |
≤ 10,000 cfu/g |
||
|
Coliforms |
≤3,000 MPN/100g |
||
|
E.coli |
Absent in 25g |
||
|
Salmonella |
Absent in 25g |
||
|
Mould |
≤ 200 cfu/g |
||
|
Yeast |
≤ 200 cfu/g |
||
|
Antimicrobial Activity |
Absent |
NHY care the Environment
