Form – microgranule
Colour – white to light beige
Solubility – easy soluble in water
Units of activity:
Enzyme activity is determinated by the FIP method. One unit of lipase activity finds expression in the enzyme quantity releasing 1 µ-equivalent of fatty acids per minute at analysis conditions – T – 37oC and pH – 7.0.
Activity: min80 000 U/g
pH stability – keeps over 80% of its activity at pH from 4.0 up to 8.0 for 24h at T – 30oC
pH optimum – 7.0
Temperature stability – keeps over 80% of its activity at 40oC for 120 min
Temperature optimum – 45oC
Application: VemoZyme® L is widely used for different food-grade applications – mainly in bakery, where it improves crust and crumb structure, and prolongs bread shelf life. That effect is particularly enhanced in combination with xylanases and fungal amylases.
0.2 – 2 g/100 kg flour. The optimum dosage is subject to further bakery trials.
Store in cool and dry conditions, avoid direct sunlight.
Packaging: VemoZyme® L is available in 25 kg PE bags, placed in cartons.