Lipase, Granulate

Noopazyme®

Noopazyme® helps overcome problems in wheat-based pasta and noodles. These include speckiness, stickiness, texture and color instability. It also solves problems caused by variations in quality. That gives you the flexibility to handle raw material fluctuations.

 
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Description Key benefits

Noopazyme® is a lipase that helps your pasta and noodle products meet key quality parameters. It delivers improved firmness, brightness, surface smoothness and cooking tolerance. Noopazyme® also helps reduce stickiness after overcooking. 

  • Decreased cracking and checking

    Low-quality flour can lead to cracking in dried pasta products. This is especially noticeable in tubular pastas like macaroni and rigatoni. This product can reduce and even prevent cracking. This also reduces the need for checking.      

  • Reduced stickiness

    This product increases overcooking tolerance and reduces stickiness. It does so by improving the texture of soft wheat flour pasta and white salted noodles from a range of flour types.  

  • Improved physical appearance of dried pasta

    This product improves the brightness and color stability of raw pasta, noodles and dough sheets in processing and cooking. It also improves the physical appearance of dried pasta products. It's especially relevant to raw materials with poor gluten quantity and quality. 

  • Increased surface firmness

    This product improves the firmness of wheat flour noodles and pasta. It also improves the firmness of white salted noodles made from different types of flour.  

Details

In white salted noodles, the appearance of small, dark spots known as specks is a common problem. Some flours are more susceptible to the problem than others. Noopazyme reduces the speckiness of fresh and stored noodle dough sheets. It also increases their overall brightness and whiteness. This impacts the brightness of the surface of cooked noodles, which is an important quality parameter. Noopazyme® also increases the firmness of cooked noodles and their tolerance to overcooking. 

Pasta is traditionally made from durum wheat, which gives a firm and non-sticky product. However, some pasta products are made with soft and hard wheat flour or poor-quality semolina, which may have a softer texture and lower cooking tolerance than products made from high-quality durum semolina. Noopazyme® can increase the firmness and cooking tolerance of pasta products, while reducing their stickiness. 

How lipases reduce stickiness and other problems in pasta and noodles

Lipases have a measurable firming effect on wheat-based noodles and dough sheets. This is thought to be due to the products of lipase hydrolysis forming complexes with the flour’s starch. These complexes are believed to inhibit the swelling of starch granules during cooking.

  
Texture measurements of wheat flour noodles and pasta show lipase's firming effect. The mechanism behind this isn't fully understood yet. But it's thought to be due to modification of the wheat flour's lipids which interact with the protein and starch fractions. 

This hypothesis is based on differential scanning calorimetry (DSC) results in uncooked and cooked pasta. These indicate that starch and the products of lipase hydrolysis may form complexes. Amylose-lipid complexes change the starch fraction of pasta and noodles. It's believed that they inhibit the swelling of starch granules during cooking and prevent amylose from leaching out to the pasta surface and cooking water. That means less speckiness, stickiness, texture and color instability.

All our products for dough strengthening

Enzymes deliver a strong, stable dough for improved volume, crumb structure and machinability.
Find out more.

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Noopazyme®
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® 50
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Elite
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® F
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Max
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Prime
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Xtra
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
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