KSHRASE® L

1 of 2 products in this brand

This product is a standardized natural flavor-producing enzyme sourced from kosher pregastric ovine (lamb) tissues. It is available in the form of a powdered substance, which may vary in color from light brown to deep brown across different batches. This product holds kosher certification, ensuring its suitability for kosher dietary requirements. It's important to note that This product is not certified as Halal, and it is derived from non-genetically modified organisms (non-GMO). One notable feature of this enzyme is that it does not contain any animal tissue, making it compatible with various dietary preferences and restrictions.

Supplied By: DSM Food Specialties

Product Code: F05811

Regional Availability: Canada

Physical Form: Powder

Labeling Claims: Kosher, Non-GMO

Enhanced TDS

Identification & Functionality

Enzyme Type: Lipase
Ingredient Name: Triacylglycerol Lipase
Supplied By: DSM Food Specialties
Food Ingredients Functions: Enzyme
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Enzymes & Starter Cultures

Features & Benefits

Labeling Claims: Kosher,
Non-GMO

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Dairy
Segments: Food & Nutrition
Applications: Food & Nutrition — Dairy & Dairy Alternatives
Dairy
Food & Nutrition Applications: Cheese

Properties

Physical Form: Powder
Solubility: Water Soluble
Appearance: Light brown to deep brown powder

Regulatory & Compliance

Certifications & Compliance: FCC Compliant,
JECFA (FAO/WHO),
Kosher

Packaging & Availability

Packaging Type

Regional Availability

Canada

Storage & Handling

Shelf Life

12 months

Storage Conditions

The product should be stored in the original sealed container.
Product may be shipped non-refrigerated, but should be stored at <50 °F/10 °C.
Kept in its original packaging and under the recommended storage conditions.
When stored frozen (-25 to -18 °C), the shelf life can be increased to 24 months from the date of production.
The loss of activity is less than 10% during the shelf life period.