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lipase enzyme for bread

Mianyang Habio Bioengineering Co.,Ltd

lipase enzyme for bread


Habio lipase is developed by Habio Bioengineering Co., Ltd with modern genetic engineering, microbe fermentation and advanced post-process technology, which can catalyze lipids hydrolyzation, esterification, and transesterification. Habio lipase has many advantages including efficient reaction, working on mild conditions, and no poisonous or any other side effects. It can be widely used as food, tonnages, or detergent additive, or in paper deinking, biodiesel industry, etc.

Definition of enzyme activity

Lipase: One unit (U) of lipase is defined as the quantity of enzyme, which liberates 1μmol of titratable fatty acid from olive oilat 40℃ and pH7.5 in 1min

Product characteristic

1. A wide temperature range of activity; excellent thermostability; High enzyme activity at 30°C-70°C.

2. A wide pH range of activity. High enzyme activity under pH 2.5 to 11.5 helps to play a better role in different lines.

3. Top liquid submerged fermentation with chosen genetic engineering bacteria as material makes high stability and efficiency.

Product Functions

1. Flour improving agent: Habio lipase has satisfactory emulsifiability. It can effectively improve quality of all kinds of flour including magnifying loaf volume, optimizing gluten matrix to make it exquisite and make mouthfeel better, slowing down evaporating of moisture around crust, prolonging its shelf life, improving smooth finish and whiteness of noodles to make a better flexibility and mouthfeel, and modifying internal construction of steamed buns to promote quality performance of velvety and brilliant crust and great tasting.

Specification and Usage


Habio Lipase


5000-100000u/g (GBT23535-2009)


Flour process: 3-5ppm for steamed buns and noodle flour, 10-20ppm for bread flour (1-2g/100kg for flour), 0.3-0.5% for flour improver.

Tanning: used in conjunction with protease, and lipase should be 10% generally of total enzyme amount. Other industries: used properly based on working conditions.

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