Fungal Lipase is an enzyme capable of hydrolyzing fats and oils, typically used in dietary supplements, which is suitable for other food grade applications. It is derived from the fermentation from a selected non-GMO strain of Aspergillus niger.
Physical Properties:
Yellowish-brown, free-flowing powder, soluble in water, free of offensive odor and taste.
Enzyme Properties:
The pH optimum is 7.0 with a stability range from 2.0 to 9.0. The optimum temperature is 40°C with a stability range from 30°C to 55°C.
Activity:
One unit of enzyme activity (FIP unit) is defined as that quantity of a standard lipase preparation (Fungi Lipase International FIP Standard) that liberates the equivalent of 1 micromole of fatty acid per minute from the Substrate Emulsion under the described assay conditions.
Specification:
Appearance | Yellowish-brown powder | Total plate count | ≤3000 CFU/g |
Odor & Taste | Characteristic odor and taste | Coliform Group | ≤30 MPN/g |
Loss on drying | ≤7.0% | Molds and Yeasts | ≤100 CFU/g |
Identifiable activity | Positive for Lipase activity | E. coli | Negative |
Lipase activity | ≥150,000 FIP/g | Salmonella | Negative |
Cadmium (Cd) | ≤1 ppm | Staphylococcus aureus | Negative |
Lead (Pb) | ≤3 ppm | Pseudomonas aeruginosa | Negative |
Arsenic (As) | ≤1 ppm | Mercury (Hg) | ≤0.1 ppm |
Packaging: 25KG/drum
Shelf life and storage: 2 years when stored in cool and dry place protected from light, keep barrel close when not in use.
Precautions: May cause respiratory tract, eye, and skin irritation. Mild skin irritation may develop causing itching and redness. For detailed information please refer to the MSDS.
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