Application

FoodZyme™ L

  • Name:Ethan
  • Position:Enzyme preparation r&d engineer
  • Research direction:Offering a complete portfolio of single-activity enzymes in the bakery.

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.

Foodzymes™ L - Lipase
Foodzymes™ L - Lipase 
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

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