Factory Direct Supply CAS 9001-62-1 Food Grade Lipase

• CAS No.: 9001-62-1
• Formula: C11h9n3o2.Na+
• EINECS: 232-619-9
• Nutritional Value: Nutritional
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Foil Bag
• Model NO.: Lipase
• Storage Method: Cool Dry Place
• Shelf Life: 24 Months
• Type: Lipase
• pH: 5.5-10.5
• Application: Food Addtive
• Enzymatic Activity: 100,000u/G;500,000u/G;12600fip
• Appearance: Light Yellow to off-White Powder
• Transport Package: 1kg/Bag, 25kg/Drum
• Specification: Lipase
• Trademark: HNB
• Origin: China
• Production Capacity: 5000kg/Month

Product Description

Product name	Lipase
Appearance	White Powder
Enzymatic activity	5,000-10,0000 u/g
Activity Temperature	25-50°C,NMT 55°C
PH	4.0-9.0,optimum 7.0

Metal ion influence on enzyme activity:Calcium and magnesium ions activation, copper, mercury, lead ions inhibited
1 unit of Lipase equals to 1g powder enzyme or 1ml of liquid enzyme,which hydrolyzes substrate to get 1umol titration fatty acids in 1 min, at 30ºC and Ph7.0.

Lipase is an enzyme that catalyzes the hydrolysis of fats (lipids). Lipases are a subclass of the esterases.
Lipases perform essential roles in the digestion, transport and processing of dietary lipids (e.g. triglycerides, fats,oils) in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.
Most lipases act at a specific position on the glycerol backbone of lipid substrate (A1, A2 or A3)(small intestine). For example, human pancreatic lipase (HPL), which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids.

1) Lipase can be used to enhance the flavour of cheese products.
2) Lipase can make food form special milk flavor.
3) As a seasoning agent, lipase can be used to produce all kinds of flavor ester.
4) Lipase improve nutritional value and increase varieties of designs of edible oil.
5) Lipase can also be used for alcohol to turbidity of slag, improve the quality of bread, improve protein foam, etc.
Recommended dosage:1.0g-3.0g/100kg flour(10-30ppm).