enzyme that breaks down fats 20000U/G providing enzyme preparation sample and customizing enzyme activity specifications

Lipase is an enzyme preparation fermented by high-yielding strains of lipase, which can act on the ester bonds of triglycerides and degrade them into diglycerides, monoglycerides, and fatty acids. It is mainly used for bread baking, dairy products processing, sweet essence and pharmaceutical raw materials.

Bread processing: lipase is used to improve bread, noodles, Mantou and other flour products, optimize gluten network, extend shelf life, and reduce the use of emulsifiers.

Sweet essence production: It plays a key role in sweet essence production mainly by catalyzing the synthesis of ester flavor substances. Lipase can catalyze the transesterification reaction between esters and alcohols, generating new esters and expanding flavor diversity. It is used for the preparation of compound sweet essence.

Applications:

food processing
Detergent:
Leather making
Feed processing
Sweet essence
Dairy processing
Pharmaceutical raw materials

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.