Enzymology Research Center Lipase Fungal (Rhizopus oryzae)

Identification & Functionality

Enzyme Type

Lipase

Ingredient Name

Lipase

Food Ingredients Functions

Enzyme

Ingredients

Lipase, Potato Dextrin

Food Additive Number

E 1104, INS 1104

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures

Enzymatic Properties

The pH optimum is 7.0 with a stability range of 4.5 to 7.5. The optimum temperature is 37°C with a stability range from 25ºC to 45ºC.

Country Of Origin

USA

Features & Benefits

Labeling Claims

Additive-free,

Allergen-free,

Non-GMO,

Preservative-free,

Trans fat-free

Food Ingredients Features

Enhanced Shelf Life,

Long Shelf Life,

Non-Irradiated,

Odorless

Physical Properties

An off white to light tan colored, free-flowing powder, soluble in water, free of offensive odor and taste.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Other Food Applications

Food & Nutrition — Nutrition & Well Being

Nutraceuticals & Supplements

Food & Nutrition Applications

Dietary Supplements

Properties

Physical Form

Powder,

Solid

Solubility

Water Soluble

Typical Properties

	Value	Units	Test Method / Conditions
Moisture Content	max. 10	%	Ohaus MB-45
Lead Content	max. 5	ppm	SW-846 6020
Identity	Lipase Fungal (Rhizopus oryzae)	-	FTIR
Activity	min. 150,000	FIP/GM	FCC

Microbiological Values

	Value	Units	Test Method / Conditions
E.coli	Negative	/10g	Soleris / AOAC 991.14
Entero	max. 100	CFU/g	AOAC 2003.01
Mold	max. 1,000	CFU/g	Soleris / AOAC 997.02
Salmonella**	Negative	/25g	BAM Ch. 5 / AOAC 2011.03
TPC	max. 10,000	CFU/g	Soleris / AOAC 990.12
Yeast	max. 1,000	CFU/g	Soleris / AOAC 997.02
Coliforms	max. 100	CFU/g	Soleris / AOAC 991.14

Technical Details & Test Data

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. The acceptance criteria for all enzyme assays is: NLT 85.0% and NMT 115.0% of the declared units of enzyme activity.*

Packaging & Availability

Packaging Type

Bags,

Boxes,

Drums

Storage & Handling

Storage/Shelf Life/Standard Pack Size

Product is stable for two years (24 months) if stored at or below 10ºC in sealed poly bags in boxes or drums away from sunlight and high humidity. Product is packed in 25 kilo fiber drums or double-wall boxes.

Handling Precautions

Avoid the formation of aerosol and dust of the product. Repeated inhalation of enzyme aerosol or dust may cause allergic type reactions in sensitized individuals. For detailed information please refer to the SDS.