Livzym Lipase ULP 200 – LIVZYM Biotechnology

Livzym enzymes · Baking

Lipase ULP 200

A clean-label dough strengthener that can partially or totally replace DATEM and SSL — stronger gluten, better machinability and more volume.

Lipase is a hydrolytic enzyme that cleaves the ester bonds of lipids. In dough it converts the flour’s native polar lipids, such as lecithin, into lysolecithin and free fatty acids, forming in‑situ emulsifiers that strengthen the gluten network. Lipase is a clean-label ingredient and is considered a processing aid.

Mode of action

Lipase ULP 200 acts on the phospholipids naturally present in flour. Its phospholipase activity removes one fatty acid from lecithin, leaving lysolecithin — a strong, natural emulsifier formed inside the dough itself. The result is the dough-strengthening effect of DATEM or SSL without adding an emulsifier to the recipe.

Lecithinphospholipid in flour
WaterH₂O
Lipase ULP 200phospholipase activity
Lysolecithinin-situ emulsifier
Fatty acidreleased
Lysolecithin formed in the dough strengthens the gluten structure and stabilizes the crumb.

Features & benefits

Lipase ULP 200 strengthens the gluten structure and increases the machinability and stability of the dough, improves the inner structure and crust of the bread, and provides better blade scoring and oven spring — all with a clean label.

  • Replaces DATEM & SSLPartially or totally replaces traditional dough-strengthening emulsifiers.
  • Stronger, more stable doughStrengthens the gluten structure and increases the machinability and stability of the dough.
  • Better crumb and crustImproves the inner structure and the crust of the bread.
  • More volumeBetter blade scoring and oven spring; increases bread volume.

Tested & approved

  1. Reference
  2. 10 ppm Market Benchmark
  3. 8 ppm ULP200
  4. 10 ppm ULP200
Baking trial loaves, two per condition, left to right: reference, 10 ppm market benchmark, 8 ppm ULP200 and 10 ppm ULP200
Baking trial: two loaves per condition, from the untreated reference to 8 and 10 ppm of Lipase ULP 200.

Swipe sideways to see all four trials.

Livzym solution

Product Category Activity Dosage
Lipase ULP 200 Dough strengthening 10,000 LLU/g 3–20 ppm

Activity profiles

Temperature

Relative activity of Lipase ULP 200 versus temperatureRelative activity is about 80% from 30 to 35 °C, declines steadily above 40 °C, passes 50% near 48 °C and reaches zero near 59 °C. maximum 30–35 °C 0% 20% 40% 60% 80% 100% 120% 30 35 40 45 50 55 60 Temperature (°C) Relative activity (%) 30 °C: 81% 35 °C: 81% 40 °C: 75% 45 °C: 63% 50 °C: 45% 55 °C: 21%

About 80% relative activity between 30 and 35 °C, declining steadily above 40 °C and reaching zero near 60 °C.

pH

Relative activity of Lipase ULP 200 versus pHRelative activity rises from about 20% at pH 4.2 to a maximum near pH 6.5 and eases to about 78% at pH 7.8. over 80 % activity, pH 5.5–7.7 0% 20% 40% 60% 80% 100% 120% 4 4.5 5 5.5 6 6.5 7 7.5 8 pH Relative activity (%) maximum near pH 6.5 pH 4.5: 36% pH 5: 62% pH 5.5: 82% pH 6: 94% pH 6.5: 99% pH 7: 96% pH 7.5: 87%

Maximum activity around pH 6.5, with over 80% of activity between pH 5.5 and 7.7.