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.
- improve softness
- fine regular crumb structure
- stability and tolerance
- some of them can improve dough handling increase in volume
- What is Lipase?
Lipase is an enzyme that breaks down lipid (or fat) molecules.
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.
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.
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