lipase for cheese making use in industry of Bread baking and sweet essence

   Lipase enzyme refers to a class of hydrolases capable of hydrolyzing fats into fatty acids, diglycerides, monoglycerides, and glycerol. A key characteristic of this enzyme is its broad pH range of action—spanning acidic, neutral to alkaline conditions (pH 6.5-10.5). It can catalyze both the alpha and beta bonds of fats and oils without site specificity, and its hydrolysis products yield higher amounts of diglycerides and monoglycerides. It can be applied in fields such as flour processing, alcohol brewing, health food production, food flavoring, defatting of pharmaceutical and food raw materials, cosmetics, feed additives, detergents, leather making, papermaking, and cleaning.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.