Description

Product Introduction:
lipase which made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing. It does not have other side activities. It can contain activity when used for Triglyceride, phospholipids, sugar lipid. It can decrease or instead of the use of emulsifier. It will have better synergies with other enzyme preparations such as glucose oxidase, fungal α-amylase enzyme to make bread volume larger, inflation better and organization more delicate. The synergies is much more great especially active with glucose oxidase. The mixed usage of lipase and glucose oxidase can improve the operational performance and the bakery product quality.
 
 Basic information