Alkaline Protease hydrolysis protein
Contact Person : Gina
Phone Number : +862787537736
|
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 |
| Highlight: | 00000 U/G Food Grade Lipase,Submerged Fermentation Food Grade Lipase,100000 U/G Lipase Enzyme |
||
Product Description
| Composition |
| Lipase |
| 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.
Lipase TF836S is mainly used in processing flour products, such as Chinese steamed buns, and bakery products, such as bread, to:
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.
Enter Your Message