Detailed Product Description

Food enzyme LBK-N300 is a food grade lipase for noodles.

Standards

≥10000u/g

Physical Properties

Appearance:                   White to creamy powder

Effective PH Range:        6.5to 10.5

Optimum PH                  9.4

Effective Temperature:     Range 30 to 65

Optimum Temperature:    55

Main feature

• Bettering the surface smoothness and fineness of products and increasing yield. 
• Reducing the amount of chemicals used, and enhancing the flexibility, elasticity and tenacity of noodles to improve its maneuverability and stability
• Prolongging the shelf life

Dosage

The optimal dosage is generally 10-20ppm (1-2g/100kg flour), but it could be changed with the different kind of flour and producing procedure.

Storage and Shelf life

This product should be kept in a cool dry location. It will keep for at least one year, if stored in original package