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SUNBAKE LP is a concentrated Lipase produced from a selected strain of Aspergillus niger through fermentation. SUNBAKE® LP is a concentrated Lipase produced from a refined funal strain Asperillus nier by submered liuid fermentation. Lipases hydrolyze the trilycerides present in flour releasin fatty acids and monolycerides.

Ingredient Name: Lipase

Functions: Enzyme

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Lipase
    Food Additive Number
    E 1104, INS 1104
    Technologies
    Performance Conditions

    Working pH range 6.0-10.0, optimum 7.0-9.5; Temperature 25-75°C , favorable at 37-50°C.

    Features & Benefits

    Key Benefits
    • Better dough handling properities, less stickiness and more volume
    • Improve dough conditioning effect in oil based formulations
    • Greater dough stability, improve gluten strength and elasticity
    • Improve crumb structure
    • Increase white crumb color
    • Economical alternative to DATEM in CLEAN LABEL and ECOLOGICAL products

    Applications & Uses

    Food & Nutrition Applications
    Dosage Guideline

    5 -25 ppm of SUNBAKE® LP; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials. 
    Do not use in dough with more than 5% of saturated fats.