Main feature Enhance the stability of dough, increase loaf volume, improve crumb structure and make it whiter, gives better oven spring. Decompose fat in dough, and yield natural emulsifier to substitute chemical emulsifier. Replace harmful chemical additive such as kalium bromate and benzoylperoxide. Dosage The optimal dosage is generally 10_30ppm (1_3G/100kg flour), but it could be changed with the different kind of flour and producing procedure. Storage and Shelf life This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package.
hydrolyze the lipid

CAS NO:9001-62-1

EC NO:232-619-9

Molecular Formula:

Molecular Weight:

Synonyms:;Rizolipase;Accelerase;Allzyme Lipase;Amano N-AP;Butyrinase;Chirazyme L;E.C.3.1.1.3.;Enzylon PF;Fetipase;Fluozim G 3Kh;Fungal lipase;GA 56 (Enzyme);GA-56;Glycerol ester hydrolase;Ilozyme;Lipase AP;Lipase, fungal;Lipase, triacylglycerol;Lipazin;Meito MY 30;Remzyme PL 600;Rizolipasa [INN-Spanish];Rizolipasum;Rizolipasum [INN-Latin];Steapsin;LipozymeTL100L;TheraCLEC-Lipase;Triacetinase;Triacylglycerol hydrolase;Triacylglycerol lipase;Tributyrase;Tributyrin esterase;Tributyrinase;Triglyceride hydrolase;Triglyceride lipase;Triolein hydrolase;Tween esterase;Tween hydrolase;Tweenase;UNII-8MYC33932O;UNII-FQ3DRG0N5K;Lipase of Rhizopus arrhizus var. Delemar;Plant lipase;Animal lipase;PPL;Lipozyme TL IM;Lipozyme 435;Lipozyme CALB L;Lipozyme RM IM;Palatase 20000L;Recombinant lipase A;Triacylglycerollipaza;XHlip-F;

Molecular Structure: