Application:
Lipassi
Supplier:
anzim sazan sorena.co
Consumer Items:
This specific enzyme action results in a characteristic flavor for
each dairy product and usage. The optimum temperature range for
activity of Kid Lipase Powders is 28-37°C. In aqueous solutions,
temperatures of 50 °C will reduce enzyme activity, and milk
pasteurization temperatures will completely inactivate these enzymes.
When used in Pasta Filata Cheese, mixer-molder temperatures over 56 °C
will cause enzyme inactivation. The optimum pH for the reaction of Kid
Lipase Powders with milk fat is 6.0-5.50.
Description:
Lipasi powders are natural extract from kids glands which undergo the
process of purification,disinfection and lyophilization.
Amorphous-crystalline powder as sodium chloride, are free of
preservatives, dyes, bleaches, or other flavoring additives. The
enzyme, secreted in the mouth region, is ingested during feeding, in
order to hydrolyze milk fat and thus improve the digestibility. Lipase
enzyme preparations are white, dry, free-flowing and dispersible in
water. Lipase Powders produce a specific ratio of free fatty acids as a
result of milk fat lipolysis. Lipasi is employed in dairy industry for
the production of long and middle ripening cheese where is required
more aroma and “piccante” flavor . Lipasi is a pre-gastric, oral
lipase enzyme powder manufactured from edible glands and standardized
with salt, non fat dry milk and lactose.