White to offwhite
Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Normal microbial fermentation odour.
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 1μmol titratable fatty acid in 1 min at 40℃ and pH7.5.
Total viable count
The Lipase SBE-02LI 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. The recommended dosage is 3-15g per ton of flour. The optimal dosage depends on the quality of flour and the processing parameters and should be determined by test. It is better to begin the test from the smallest quantity. Working together with xylanase, fungal α-amylase and glucose oxidase can comprehensively improve flour product quality.
When stored as recommended, the product is best used within 12 months from date of delivery.
12 months at 25℃, activity remain ≥90%. Increase dosage after shelf life.
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.
Safety and Handling Precautions
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.