VEMO 99 Ltd is a Bulgarian manufacturer of high quality herbal and enzyme feed additives
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VemoZyme L


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.

min 80 000 U/g

Enzyme properties:
pH stability – keeps over 80% of its activity at 40oC for 120 min
pH optimum – 7.0
Temperature stability – keeps over 80% of its activity at 40oC for 120 min
Temperature optimum – 45oC

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.

Shelf life:
24 months

Store in cool and dry conditions, avoid direct sunlight.

VemoZyme L is available in 25 kg PE bags, placed in cartons.