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.
