Lipase, 120,000 u/g

The enzyme Phospholipase is derived through a process involving submerged fermentation of the fungus aspergillus niger, subsequent purification, formulation, and drying. This phospholipase enhances the manageability of dough, fortifies gluten, and refines the texture of the crumb, making it a valuable addition to the baking industry. Its application leads to improved dough stability, resulting in bread and steamed buns with superior crumb structure, enhanced whiteness and crust shine, as well as increased volume. When combined with xylanase, fungal α-amylase, and glucose oxidase, Phospholipase SBE-02LI works synergistically to further amplify these positive effects.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1121