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