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CAS No.:
Molecular Formula:
Grade: Food Grade
Brand : FISINO
Package : 25Kg/drum
Country of Origin : China
Qty in 20' FCL:
Shelf life : 12 months
Make Food Tastier And More Healthful!
Food Ingredients & Additives
- Flour Improver
- Proteins
- Phosphates
- Antioxidants
- Sweeteners
- Preservatives
- Acidity Regulators
- Thickeners
- Amino Acid
- Flavor Enhancer
- Condiment
- Dietary Fiber
- Peptide
- Dehydrated Vegetables
- Emulsifiers
- Stabilizer and Clarifying Agent
- Enzymes
- Anti-caking agent
- Others
Feed Additives
- Animal Nutrition
- Amino Acid
- Minerals
- Vitamin
- Enzymes
- Plant extract
Daily Chemicals
- Essential oil
-
Other
Phospholipase
DESCRIPTION
Declared Activity | 2,700 u/g |
Production Organism | Aspergillus niger |
Physical Form | Powder |
Color | White to off white Color can vary from batch to batch. Color intensity is not an indication of enzyme activity. |
Odour | Normal microbial fermentation odour |
Production Method | Produced by submerged fermentation, separation and extraction technology. |
Definition of Unit | 1 unit of Lipase equals to the amount of enzyme, which hydrolyzes substance to get 1umol titratable fatty acid in 1 min at 40℃ and pH7.5. |
SPECIFICATION
No. | ITEMS | Lower limit | Upper limit |
1 | Enzyme activity | 2,700 u/g | |
2 | Total viable count/(CFU/g) | 50000 | |
3 | Coliform Bacteria/(CFU/g) | 30 | |
4 | Heavy metals/(mg/kg) | 30 | |
5 | Lead/(mg/kg) | 5.0 | |
6 | Arsenic/(mg/kg) | 3.0 | |
7 | Cadmium/(mg/kg) | 0.5 | |
8 | Mercury/(mg/kg) | 0.5 |
Reaction parameters:
CONDITION | RANGE |
Activity Temperature | 30℃-50℃ |
Activity pH | 4.0-8.0 |
Allergen list:
Cereals containing gluten | Yes |
Crustaceans | No |
Egg | No |
Fish | No |
Lupin | No |
Milk (including lactose) | No |
Molluscs | No |
Mustard | No |
Nuts | No |
Peanuts | No |
Sesame | No |
Soy | No |
Sulphur dioxide/ sulphites | No |
Composition:
Corn or wheat starch | 93% |
Phospholipase | 7% |
APPLICATION
Phospholipase can repair the weak part of the structure of gluten network and improve the stability and holding capacity of dough. This enzyme can help you make the bread core white and luster and make steamed bread white and shiny.
Dosage:
Recommended dosage is 5-30ppm.
Optimal dosage depends on the quality of flour and the processing parameters;
Should be determined by baking trail;
It is better to increase the dosage gradually
PACKING AND STORAGE
Package: 25kg/drum.
Best before: When stored as recommended, the product is best used within 12 months from date of delivery.
Storage Conditions: This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement
Shelf life: 12 months at 25 ℃, activity remain >90%. Increase dosage after shelf life.
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