Phospholipase

Overview

Phospholipase is a powerful enzyme that catalyzes the breakdown of phospholipids, particularly in dough systems and egg yolk lecithin processing.

Used by professional bakeries and food processors, it boosts dough handling and resilience, creating breads and buns with improved volume, softness, and texture. In addition to enhancing the emulsifying properties of lecithin for creams, fillings, and bakery mixes, Phospholipase provides a natural alternative to synthetic dough conditioners.

The result is finer, more uniform crumb structure, better moisture retention, and extended shelf freshness. EnzymeBio’s food-grade Phospholipase is GMP-compliant, suitable for industrial and artisanal baking, and supports the production of high-quality, appealing baked foods demanded by modern consumers.

Key benefits & applications

• Improves dough strength and texture in baking; used in egg yolk lecithin processing.

Used across