Appearance: Form – microgranule
Colour – white to light beige
Solubility – readily soluble in water
Units of activity: Enzyme activity is determinated by the FIP method. One unit of 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 45 000 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 – 6.5
Temperature stability – keeps over 80% of its activity at 40oC for 120 min
Temperature optimum – 45oC
VemoZymе® PHL is specially developed for bakery applications. The main purpose of VemoZymе® PHL is replacement or considerable reduction of the usage of emulsifiers such as DATEM, SSL and CSL, due to its special effect on polar lipids and broad substrate specificity on lipids as well. The final compounds represent “natural” emulsifiers, that provide more uniform and white crumb structure, increased volume, better aroma and increased shelf-life of baked bread. VemoZymе® PHL can replace 0.3% DATEM at a dosageof 1-2 g/100 kg flour.
If the preparation is used in combination with Xylanases and Fungal Amylases, the same emulsifier effect can be achieved at a lower dosage, due to the synergistic nature of these enzymes.
The cited dosages are subject to further bakery trials.
Store in cool and dry conditions, avoid direct sunlight.
Packaging: VemoZymе® PHL is available in 25 kg PE bags, placed in cartons.