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Food Grade Powder Lipase Enzyme LP-2000 High Efficient For Bakery 200000 U / g

Categories Lipase Enzyme
Brand Name: Boli
Model Number: Lipase LP-2000
Certification: Halal, Kosher ISO9001, ISO14001, ISO22000
Place of Origin: Jiangsu, China
MOQ: 400kg
Price: Negotiable
Payment Terms: T/T, L/C , D/P
Supply Ability: 1000MT to 1500MT Per Year
Delivery Time: 15-20 Days
Packaging Details: 25kg kraft paper bags or cardboard drums
Application: Baking
Enzyme: Lipase
Grade: Food Grade Lipase
Appearance: Light yellow powder
Activity: 200,000 U/g (minimum)
Systematic Name: EC, Triacylglycerol acylhydrolase
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Food Grade Powder Lipase Enzyme LP-2000 High Efficient For Bakery 200000 U / g

Halal & Kosher Certified Lipase For Bakery

Declared EnzymeLipase
Systematic NameEC, Triacylglycerol acylhydrolase
Activity200,000 U/g (minimum)
GradeFood Grade
AppearanceLight yellow powder
Moisture8% (Maximum)


  • Lipase LP-2000 is produced from Aspergillus niger through submerged fermentation, extraction and refining process.
  • Its high activity and conversion rate enables LP-2000 not only hydrolyze fat to produce mono- or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions. Fatty acids can act assubstrates for the endogenous lipoxygenase contained in the dough, bleach the colored materials in the dough.
  • Lipase LP-2000 is widely used in the production of flour treatment agents. It is typically used in compounding with fungal alpha- amylase, glucose oxidase and xylanase to achieve superior effects.


Use of LP-2000 as dough improver can be beneficial to baking as follows:

  • Good emulsification property ensured by high activity of lipase;
  • Magnify loaf volume, make the texture of bread exquisite with even holes, give desirable tasty mouthfeel, optimize gluten matrix, retard evaporation of moisture from crust, thus prolong shelf life of bread;
  • Improve smooth finish and whiteness of noodles, enable refreshing, tasty, chewy and elastic mouthfeel, considerably reduce the dosage level of chemical agents and prolong shelf life of noodles;
  • Improve inside structures of steamed buns, ensure brilliant and smooth crust, tasty mouthfeel, and promote the fermentability and extendibility of steamed buns;
  • Reduce viscosity of dough, improve the handling properties of dough, make it more stretchy and elastic with a desirable soft handfeel;
  • The use of LP-2000 in combination with fungal alpha amylase, glucose oxidase and xylanase will ensure more desirable bread improving properties.


  • Lipase LP-2000 has a wide range of effective pH from 3 to 12. See Figure 1.


  • The effective temperature range for Lipase LP-2000 is from 15 to 60°C, and the optimal temperature ranges from 35 to 55°C. See Figure 2.

Figure 1: Effect of pH on ActivityFigure 2: Effect of Temperature on Activity


  • LP-2000 is packaged in 25kg cardboard drums or kraft paper bags. Customized packaging is available upon request.


  • LP-2000 has been formulated for optimal stability.
  • Typical shelf-life is six months provided being stored below 25°C (77°F) in its original packaging, sealed and unopened, protected from the sunlight.
  • Its shelf-life is eighteen months if it is stored properly at 0~10°C(32~50°F).
  • Prolonged storage and/or adverse conditions such as higher temperatures may lead to higher dosage requirement, thus should be avoided.


  • Inhalation of enzyme dust and mists should be avoided.
  • In case of contact with skin or eyes, promptly rinse with water for at least 15 minutes
  • .For detailed handling information, please refer to the Safety Data Sheet.
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