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Submerged Fermentation 100000 U/G Food Grade Lipase For Bakery

Price : Negotiable Packaging Details : 25kg/drum
Payment Terms : L/C, D/A, D/P, T/T
Place of Origin: China Brand Name: Sunhy Food Enzyme
Certification: ISO9001, Halal, Kosher Model Number: TF836S

Detail Information

Classification: Food Enzyme Technology: Submerged Fermentation
Form: Powder Color: Light Yellow Or Light Brown
Shelf-life: 12 Months At Room Temperature Application Scope: Bakery
High Light:

00000 U/G Food Grade Lipase


Submerged Fermentation Food Grade Lipase


100000 U/G Lipase Enzyme

Product Description

Food grade lipase for flour processing in bread, steamed buns, and other flour products

Corn starch

Lipase TF836S is generated by submerged fermentation. TF836S applies to flour products for fermenting, completely decomposing animal/vegetable fat, oil, triglycerides, and phospholipids, etc., and generating the glyceryl monostearate, fatty acids, glycerol, and other similar products with small molecules. It is especially applicable for improving the quality of steamed buns and bread.


- Physical and chemical indicators

Lipase activity: ≥100,000 U/g;

Appearance: light yellow and light brown powder.

- Health indicators

Meet the requirements of National Food Safety Standard - Food Additive Enzyme for Food Industry (GB 1886.174-2016).

- Effect of pH

The effective pH range of lipase TF836S is 3.0-12.0, and the optimal pH range is 4.0-10.0.

- Effect of temperature

The effective temperature range of lipase TF836S is 20℃-70℃, and the optimum temperature range is 30℃-60°C.


Lipase TF836S is mainly used in processing flour products, such as Chinese steamed buns, and bakery products, such as bread, to:

- Improve the whiteness and surface gloss of Chinese steamed buns and bread, providing secondary whitening;

- Significantly upgrade volumes and provide finer internal structures with smaller, more well-distributed pores for Chinese steamed buns and bread;

- Improve dough stability during kneading and cooking indicators;

- Add milk flavor to Chinese steamed buns and bread.

Range of Use

Fermentation of flour products and bakery products.


Add to flour directly or after being dissolved in water, and stir well.

Recommended amount is 1-10ppm (i.e. 0.1/1g per 100kg flour). However, as there are different degrees of processing and production processes of flour, customers shall determine the optimal amount based on actual use.


Store in a cool, ventilated, and dry place below 25°C, and avoid storing under direct sunlight and long-term exposure without shielding. If cold storage is available, it is recommended to keep it at 0°C~10°C, which can extend the shelf life of the product.


Inhalation of enzymes should be avoided. If the product is splashed on the skin or into the eyes, rinse immediately with water for more than 15 minutes.

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