Renze Lipase Enzyme Preparation – Key Applications & Benefits
Applications:
✔ Dairy Industry – Enhances cheese ripening, accelerates flavor development in butter & cream.
✔ Baking – Improves dough texture, extends shelf life, and enhances aroma in bread & pastries.
✔ Meat Processing – Tenderizes meat, boosts flavor release, and improves fat digestion.
✔ Food Flavors – Used in fermented foods (soy sauce, fish sauce) for richer umami taste.
✔ Dietary Supplements – Supports fat digestion in enzyme-based nutritional products.
Product Advantages:
✅ High Purity & Food-Grade – Safe for human consumption, meets FDA/EC standards.
✅ Stable Performance – Works efficiently across a wide pH & temperature range.
✅ Customizable Activity – Available in different concentrations (10K–100K U/g).
✅ Fast & Efficient – Accelerates fat hydrolysis, reducing processing time.
✅ Halal & Kosher Certified – Suitable for diverse dietary requirements.
Renze Lipase Enzyme Preparation – Q&A
Q1: What is the optimal temperature for Renze Lipase?
✅The enzyme works best at 35°C–55°C (95°F–131°F), ensuring maximum efficiency in food processing.
Q2: Can this lipase be used in vegan food production?
✅Yes! Renze Lipase is microbial-derived, making it suitable for plant-based dairy alternatives (e.g., vegan cheese).
Q3: How does Renze Lipase improve cheese flavor?
✅ It breaks down milk fats into free fatty acids, accelerating ripening and enhancing rich, savory notes.
Q4: Is this enzyme safe for allergen-sensitive products?
✅ Absolutely. It’s non-GMO, allergen-free, and complies with FDA/EC/Kosher/Halal standards.
Q5: Can the enzyme activity be customized?
✅ Yes! We offer 10,000–100,000 U/g variants for tailored food industry needs.
Q6: What’s the shelf life under proper storage?
✅ 12 months when stored in cool, dry conditions (2°C–8°C).
