CAS 9001-62-1
Bakery lipase
Dough-strengthening enzyme improving volume; also used for cheese flavour.
Overview
Bakery lipase is part of SAC’s Food Ingredients range, in Enzymes. It is supplied as a Powder.
Dough-strengthening enzyme improving volume; also used for cheese flavour.
Food Ingredients · Enzymes
Technical information
| CAS number | 9001-62-1 |
|---|---|
| Molecular formula | C 11 H 9 N 3 Na O 2 + |
| Molecular weight | 238.20 g/mol |
| HS heading | 3507 |
| Physical form | Powder |
Applications and documentation
Used in
- Bakery & Confectionery
- Dairy
Industries
Synonyms
- triacylglycerol lipase; EC 3.1.1.3
- Lipase AY 30
- sodium;4-(pyridin-2-yldiazenyl)benzene-1,3-diol
- Lipase from Aspergillus oryzae
- SEPHADEX G-50
- C11H9N3NaO2+
- lipase PS-IM
- Lipase, triacylglycerol
- Lipase from Candida sp.
- 4-(2-Pyridylazo)resorcinol disodium salt
- Deoxyribonucleic acids, thymus
- Lipase from Rhizomucour miehei
SDS and TDS are available on request.
Common questions
What applications is this product used for?
Dough-strengthening enzyme improving volume; also used for cheese flavour.
Which grades or packaging options can SAC source?
Grade and packaging are confirmed on quotation for your application. Share your process and targets and we will advise what can be sourced.
Can I request an SDS or TDS?
Yes. SDS and TDS are available on request — use Request a Quote or Contact SAC with the product name.
How do I request a sample or quotation?
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