{"id":639,"date":"2025-02-20T15:46:59","date_gmt":"2025-02-20T08:46:59","guid":{"rendered":"https:\/\/techenzymes.com\/?post_type=product&#038;p=639"},"modified":"2025-02-20T15:54:51","modified_gmt":"2025-02-20T08:54:51","slug":"lipase-lp-2000","status":"publish","type":"product","link":"https:\/\/techenzymes.com\/en\/product\/lipase-lp-2000\/","title":{"rendered":"Lipase LP-2000"},"content":{"rendered":"<p>Lipase LP-2000 is a food grade enzyme produced from Aspergillus niger strain through submerged fermentation, extraction and refining process. The product has high activity as well as good conversion ability.<\/p>\n<p>LP-2000 not only hydrolyzes fats to produce mono- or diglycerides and free fatty acids but also catalyzes ester synthesis and transesterification reactions.<\/p>\n<p><strong>PRODUCT TECHNICAL INFORMATION<\/strong><\/p>\n<p>Ingredients:     Lipase<\/p>\n<p>System name:   EC 3.1.1.3, Triacylglycerol acylhydrolase<\/p>\n<p>Appearance:      Powder, light brown<\/p>\n<p>Activity:          200,000 U\/g<\/p>\n<p>Humidity: 8% (maximum)<\/p>\n<p><strong>TEMPERATURE EFFECT<\/strong><\/p>\n<p>Lipase LP-2000 can operate at temperatures of 15-60oC with an optimal temperature range of 35 to 55oC.<\/p>\n<p><strong>APPLICATIONS AND BENEFITS<\/strong><\/p>\n<p>Using LP-2000 as dough in baking can ensure the following benefits:<\/p>\n<ul>\n<li>Increase the volume of the loaf, make the size of the holes on the surface more uniform, create a delicious feeling, and slow down the process of moisture evaporation from the crust, thereby extending the bread's preservation time.<\/li>\n<li>Improves the smoothness and whiteness of noodles, creating a delicious, chewy and elastic feel, significantly reducing the use of chemical agents and extending the storage life of noodles.<\/li>\n<li>Improves the internal structure of the cake, ensures a shiny, smooth crust, increases appetite, and promotes the fermentation process and elasticity of the cake.<\/li>\n<li>Reduces dough viscosity, improves dough handling properties, making cakes more flexible and elastic with the desired smooth feel.<\/li>\n<li>The use of LP-2000 in combination with mold alpha amylase, glucose oxidase and xylanase will ensure improvement of the desired bread<\/li>\n<\/ul>\n<p><strong>RECOMMENDED AMOUNT OF USE<\/strong><\/p>\n<p>The recommended dosage for Lipase LP-2000 is 0.5-5.0g\/ 100kg of powder. The optimal dosage ratio should be determined after small trials. Lipase LP-2000 can be added directly to flour, or mixed with other ingredients and added to flour.<\/p>\n<p><strong>TECHNICAL SPECIFICATIONS FOR PACKING &amp; STORAGE<\/strong><\/p>\n<p>Standard packaging is 20kg carton or 20kg paper bag with PE layer inside. Custom packaging is available upon request.<\/p>\n<p>Normal shelf life is 24 months at 0\u223c25\u00b0C in original packaging, tightly closed and unopened, away from direct sunlight. The shelf life of the product will be extended if stored properly at 0\u223c10\u00b0C.<\/p>\n<p>Store in a cool, dry place. Storage under adverse conditions such as high humidity and temperature may result in higher dosage requirements.<\/p>","protected":false},"excerpt":{"rendered":"<p>Lipase LP-2000 is widely used in the food industry, especially the baking industry.<\/p>\n<p>Product code: LP-2000<\/p>\n<p>Packaging: 20kg<\/p>\n<p>Manufacturer:<\/p>\n<p>Country of manufacture: China<\/p>","protected":false},"featured_media":640,"comment_status":"open","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"","_lmt_disable":""},"product_cat":[19],"product_tag":[],"class_list":{"0":"post-639","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-enzyme-cho-nganh-banh","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/comments?post=639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media\/640"}],"wp:attachment":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media?parent=639"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_cat?post=639"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_tag?post=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}