1.Competitive price
2.Fast Delivery Within 2 days
3.SGS , BV, GMP,ISO approve
4.Professional factory
$25.70 / Kilogram
1.Competitive price
2.Fast Delivery Within 2 days
3.SGS , BV, GMP,ISO approve
4.Professional factory
| Appearance | White Powder |
| Mesh | 98% pass 80mesh |
| Activity of enzyme | ≥10,000U/g |
| Loss on drying | ≤8.0% |
| Loss on ignition | ≤8.0% |
| Heavy metals | <20mg/kg |
| Pb | <2.0mg/kg |
| As | <2.0mg/kg |
| Microbiology | |
| Total Plate Count | <10,000cfu/g |
| E.Coli | None detected in 10g |
| Salmonella | None detected in 10g |
| Yeast and Mould | NMT 100 cfu/g |
| Storage | STORED HUMIDITY PROTECTED (RH LESS THAN 60) AT TEMPERATURE BELOW 25℃ |
| Shelf Life | 2 Years when Properly Stored |
Phospholipase is used for baking industry. It can improve the proportion of polar and non-polar lipid in flour, and more polar hydrolysis products were obtained than that in untreated flour by lipase, which play a critical role in enhancing dough stability and gas holding capacity. The effects of lipase are similar to that of emulsifiers.
· Promote dough extensibility;
· Improve the reticular structure in gluten;
· Improve dough fermentation stability;
· Increase the baking volume of bread and steamed buns;
· Effectively increase the brightness of steamed buns;
· Improve swelling ability of bread dough entering oven;
· Partly replace or reduce the use of emulsifiers;
· Enhance the interior texture of bread and the softness of bread crumb.
