Compound Lipase Xylanase Food Grade Enzymes For Grease Degradation

Food grade compound lipase and xylanase for grease degradation in bakery

Lipase type HA is a compound enzyme consisting of lipase and xylanase. The product can thoroughly decompose the fat, triglycerides, and phospholipids from animal- and plant-based raw materials, and generate small molecules such as monoacylglyceride (MAC), diglyceride, fatty acids, and glycerol.

Benefits

- Increase the whiteness and glossiness of the bakery products;

- Evidently increase the dough volume, more delicate tissue, and smaller and more even holes;

- Improve the stability of the dough during the kneading.

Application

Recommend dosage is 0.25~2.5g/25kg flour. Dosage can be adjusted by request.

Add directly to the flour and mix well, or pre-dissolved in water and mix with flour.

Storage

Preserve in a cool and dry area with good ventilation. Avoid direct sunlight. Keep the temperature at 0℃~10℃ to extend shelf-life.

Shelf-life

12 months at room temperature (25℃).

Safety

Avoid inhaling enzyme powder. Rinse immediately with water if contact with skin or eyes.

Lipase Xylanase Food Grade Enzymes

Grease Degradation Food Grade Enzymes

Compound Lipase Xylanase Food Grade Enzymes For Grease Degradation Images