Food Enzyme for Noodles

Food EnzymeLBK-N300 is a food grade lipase for noodles purpose produced by the controlled fermentation. It is a white to creamy powder. Standards 20000u/g Physical Properties AppearanceWhite to creamy powderEffective PH Range6.5to 10.5Optimum PH9.4Effective TemperatureRange 35 to 65Optimum Temperature55 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 5-10ppm (0.5-1.0g/100kg flour), but it could be changed with the different kind of flour and producing procedure.Storage and Shelf life Thisfood enzymeshould be kept in a cool dry location. It will keep for at least one year, if stored in original package.