Lipase NZs-BE-D001

Catalog Number NZs-BE-D001

Grade Food Grade

Category Lipases

Description

Lipase NZs-BE-D001 is a high-performance food-grade lipase enzyme preparation specifically developed for the baking industry. It is produced through controlled submerged fermentation of selected microbial strains, followed by advanced purification, concentration, and spray-drying processes to ensure consistent activity, excellent stability, and reliable baking performance. When incorporated into bread formulations, lipase NZs-BE-D001 provides multiple technological benefits, including improved dough stability and machinability during mixing and processing, increased loaf volume, a more uniform crumb structure, a softer, finer, and more elastic crumb texture, and improved crust color and surface gloss. Furthermore, it works synergistically with enzymes such as xylanase, fungal α-amylase, and glucose oxidase to enhanced baking performance.

Typical Parameters

Application Rate

For most bread and bakery applications, the recommended dosage is 1-20 g per ton of flour. The optimal dosage should be determined according to flour quality, recipe formulation, desired product characteristics, production equipment, and processing conditions. It is recommended to begin with small-scale production trials and gradually optimize the dosage to achieve the best balance between dough performance, loaf volume, crumb softness, and overall baking quality.

Storage

Store the product in its original tightly sealed packaging in a cool, dry, and well-ventilated environment. Protect the product from direct sunlight, excessive heat, humidity, and moisture to preserve enzyme activity. After opening, reseal the container promptly to minimize exposure to air and contaminants. Under recommended storage conditions, the enzyme maintains optimal stability throughout its shelf life.

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