FoodZyme L

Short Description:

The PDF File Of Foodzymes’ Products: Baking Product Manual – FoodZymes™ PDF

FoodZyme L is a group of Lipase which can improve softness, fine regular crumb structure,stability and tolerance, some of them can improve dough handling ,increase volume.

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  • Sample Packaging: 500G,1KG,5KG,10KG
  • Brand: Foodzymes
  • Product Detail

    Who we are

    What we do

    Why choose us

    What is Lipase?
    Lipase is an enzyme that breaks down lipid (or fat) molecules.

    Function
    Lipase only works on lipid molecules. Lipase, like other enzymes, is sensitive to pH, temperature, moisture, ions and ionic strength, shearing, and pressure. Lipase functions best in the range 30oC to 40oC (86oF to 104oF) and is usually destroyed at temperatures above 45oC (113oF). In breadmaking, lipase breaks down lipid molecules into glycerol and free fatty acids. This naturally produces mono and diglycerides in the dough, which provides emulsification to the process.

    Application
    Lipases are usually blended with other dough conditioners for usage up to a 2% level. Due to their status as a processing aid in baking (they are destroyed during the baking process), they are not required to be labeled. (FDA 21 CFR101.100; 1.3(ii))

     

    FoodZyme LST  
    Description Lipase
    Effective material Lipase which produced by fermentions a selected strains of Fungi
    Application FoodZyme LST  used in bakery as replacement of SSL and CSL
    Function improve softness, fine regular crumb structure, improve stability and tolerance, improve dough handling
    Dosage 5-30 ppm

     

    FoodZyme LSP  
    Description Lipase
    Effective material Lipase which produced by fermentions a selected strains of Fungi
    Application FoodZyme LSP  used in bakery as replacement of DATEM
    Function improve dough tolerance, improve stability ,increase volume, , improve dough handling                        
    Dosage 5-30 ppm

     

    FoodZyme L30  
    Description Lipase
    Effective material Lipase which produced by fermentions a selected strain of Aspergillus oryzae
    Application FoodZyme L30 used in bakery as it hydrolyzes esterbonds in glycerides                                               
    Function increase volume , fine regular crumb structure, improve stability and tolerance, improve dough handling                       
    Dosage 5-70 ppm

     

    FoodZyme L50  
    Description Lipase
    Effective material Lipase which produced by fermentions a selected strain of Aspergillus oryzae
    Application FoodZyme L50 used in bakery as it hydrolyzes esterbonds in glycerides                                              
    Function increase volume , fine regular crumb structure, improve stability and tolerance, improve dough handling                       
    Dosage 5-70 ppm

     


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  • FoodZymes is a multinational company which specialized in bakery improvement.

    We have the honor to provide you a one-stop solution for the Baking industry: from enzymes, ingredients, improvement, and Solution to machinery.

    We are a manufacturer and we have our independent R&D center and own technical team.

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    We produce FoodZymes™Enzymes,FoodBake™ Improvers,FoodGold™ Baking Ingredients which can help you to increase volume, freshness, softness, stability, water Absorption, shelf life.

    Our business is to meet your requirement, reduce cost, improves quality and POWER YOUR BAKERY.

    1. We can offer your several recipes to choose for different batches of wheat;

    2. Our specialist can fly to your factory if you need technical support;

    3. We can design a customization product for you according to your wheat & inquiry;

    4. Our Foodgold™ series Ingredients is especially produced for baking industry;

    5. Our factory is in China, right in the original place of raw materials, so we can decrease the cost;

    6. We have different language service: Russian, French, Arabic, Turkish, and Spanish is on the way;