Lamb Pregastric Esterase Powder - 20 kg barrel
Lamb Lipase for Parmasan & Provelone cheese for added flavour profiles.
Strength - 80 LFU/g (double)
Lamb Pregastric Esterase Powder (PGE) is an extract of the epiglottis(tongue root) of lambs containing lipolytic and esterase activity.
The product is freeze-dried, and supplied as a water soluble powder. The powder is slightly hygroscopic, and pink/brown in colour.
Great in Italian cheeses (Parmasan & Provelone ) and Feta.
Directions for Use:
It is recommended that the measured amount of lipase powder is dissolved into clean cold water prior to use. Diluting water must be free of all residual chlorine. Addition rates can only be ascertained by trials under manufacturing conditions.
Properties:
Purity:
Lamb PGE Powder is extracted from certified disease-free export quality lamb tongue roots. The product contains no solvent residues and is stabilised by freeze-drying in the presence of salt. Activity is standardised with refined malto-dextrin and/or salt.
Strength:
Lamb PGE is standardised to 80 LFU/g (lipase fore-stomach units). One LFU releases 1.25 µmoles of butyric acid per minute at 42 C and pH 6.20 from tributyrin under the conditions defined by the Food Chemicals Codex (FCCIII, p493, 1981).
Allergens: Milk (including lactose)
