Lipase Enzyme 20 KG

Lipase Enzyme has a very important place in the food industry and has a wide range of applications in bakery, dairy, meat processing and specialty oil production. Derived from non-pathogenic microorganisms, this enzyme is an ideal solution to improve product quality, enhance flavor and extend shelf life.

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Product Features

• Source: Non-pathogenic strains of microorganisms(GRAS Status).
• Dosage: 0.5 – 3.0 g per 100 kg flour (Optimum dosage should be determined according to flour quality and baking processes).
• Storage: Store in original packaging in a cool (< 25°C) and dry place, protected from light. Loss of activity is less than 10% per year.
• Packaging: Net 20 kg in cardboard boxes with PE inner packaging.

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Lipase Enzyme Application Areas and Advantages

1. Bakery and Bakery Products

• Strengthening Dough Structure: Increases the mechanical tolerance of the dough, creates stronger gluten structures.
• Better Texture and Pore Structure: It provides a soft and smooth texture with a fine pore structure in the products.
• Volume and Shine: Increases the volume of bread, cakes and other bakery products while creating a shiny appearance on the outer surface.
• Extending Shelf Life: Prevents staling and rancidity by slowing down the oxidation of fats.

2. Dairy Products

• Flavor and Aroma Development: By breaking down milk fats, it enables the development of distinctive flavors and odors in dairy products such as cheese and butter.
• Ice Cream and Cream: Improves customer satisfaction by providing better texture and consistency in products such as ice cream.

3. Meat Processing

• Meat tenderization: It breaks down fat molecules and connective tissues, making the meat tender.
• Flavor Development: Helps develop specific flavor profiles in cured meats.

4. Specialty Oils and Oil Processing

• Specialty Oil Production: Facilitates the extraction of specialty oils such as olive oil, hazelnut oil and supports the creation of unique flavor profiles.
• Reducing Trans Fats: Converts unhealthy trans fatty acids into healthier forms of fat, thus providing healthier products to the consumer.

5. Nutrition and Digestion

• Fat Digestion: Lipase plays an important role in infant formulas and dietary supplements by aiding the digestion of dietary fats. It breaks down fats into smaller molecules, making them easier to absorb in the body.

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Highlights

1. Flavor and Aroma Enhancement: Improves flavor and odor profiles, offering unparalleled results, especially in cheese and dairy products.
2. Dough Performance: Provides more durable and workable dough.
3. Healthier Products: Contributes to reducing trans fats and producing healthier food alternatives.
4. Shelf Life Extension: Preserves the freshness of products by slowing down the oxidation of fats.
5. Versatile Use: Suitable for many industries such as bakery, dairy, meat processing and oil production.

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Dosage and Usage

• Dosing: 0.5 – 3.0 g of lipase enzyme is used per 100 kg of flour. The dosage should be optimized according to the quality of the flour and the production process.
• Usage: The enzyme can be added directly to dough or other ingredients. It blends easily with other ingredients during mixing.

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Storage and Shelf Life

• Storage Conditions: It should be stored in its original packaging in a cool (< 25°C) and dry place. It should be protected from light.
• Shelf Life: Loss of activity is less than 10% per year when stored under appropriate storage conditions.

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Quality and Efficiency in Food Production

Lipase Enzyme offers food manufacturers versatile solutions for flavor, texture and volume enhancement. It improves quality and meets consumer expectations in bakery, dairy, meat processing and specialty oil production. With its versatility and efficacy, it is the perfect option to optimize your production processes and add superior quality to your products.

For more information and other enzyme products, please visit our Bakery Enzymes category.