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.
| FoodZyme LST | |
| Description | Lipase |
| Effective material | Lipase which produced by fermentions a selected strains of Fungi |
| Application | FoodZyme LST used in bakery as replacement of SSL and CSL |
| Function | improve softness, fine regular crumb structure, improve stability and tolerance, improve dough handling |
| Dosage | 5-30 ppm |
| FoodZyme LSP | |
| Description | Lipase |
| Effective material | Lipase which produced by fermentions a selected strains of Fungi |
| Application | FoodZyme LSP used in bakery as replacement of DATEM |
| Function | improve dough tolerance, improve stability ,increase volume, , improve dough handling |
| Dosage | 5-30 ppm |
| FoodZyme L30 | |
| Description | Lipase |
| Effective material | Lipase which produced by fermentions a selected strain of Aspergillus oryzae |
| Application | FoodZyme L30 used in bakery as it hydrolyzes esterbonds in glycerides |
| Function | increase volume , fine regular crumb structure, improve stability and tolerance, improve dough handling |
| Dosage | 5-70 ppm |
| FoodZyme L50 | |
| Description | Lipase |
| Effective material | Lipase which produced by fermentions a selected strain of Aspergillus oryzae |
| Application | FoodZyme L50 used in bakery as it hydrolyzes esterbonds in glycerides |
| Function | increase volume , fine regular crumb structure, improve stability and tolerance, improve dough handling |
| Dosage | 5-50 ppm |
