Lipase Enzyme (Acid, 20,000U/g or FIP)
- Product Code: 10848
Used in the production of butter, cheese, bakery flour, helps digest fat in food. enhances the flavor of the wine
Optimum temperature 30-50C (recommended 35-40C), pH 7.0-8.0 (recommended 7.0-7.5)
20,000U/g or FIP
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| Test Name | Specification |
|---|---|
| Appearance | White powder |
| Odor | Characteristics |
| Enzyme activity (UNIT: 10,000 u/g) | 2 Min |
| Lead (Pb) (mg/kg) | 5 Max |
| Total Arsenic (mg/kg) | 3 Max |
| Total number of colonies (CFU/g) | 50,000 Max |
| Coliform bacteria (CFU/g) | 30 Max |
| Escherichia coli (MPN/g) | 3 Max |
| Salmonella | Not detected in 25g |
Lipase Enzyme (20,000U/g, Acid)
Used in the production of butter, cheese, bakery flour, helps digest fat in food. enhances the flavor of wine
Optimum temperature 30-50C (recommended 35-40C), pH 7.0-8.0 (recommended 7.0-7.5)
Currently, the FDA does not allow it to be used in food. this item It can only be used in food research.
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Lipase Enzyme (Acid, 20,000U/g or FIP)
Used in the production of butter, cheese, bakery flour, helps digest fat in food. enhances the flavor of the wine
Optimum temperature 30-50C (recommended 35-40C), pH 7.0-8.0 (recommended 7.0-7.5)
20,000U/g or FIP
Lipase Enzyme (20,000U/g, Acid)
Used in the production of butter, cheese, bakery flour, helps digest fat in food. enhances the flavor of wine
Optimum temperature 30-50C (recommended 35-40C), pH 7.0-8.0 (recommended 7.0-7.5)
Currently, the FDA does not allow it to be used in food. this item It can only be used in food research.
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