Optimal PHL


Optimal PHL is a phospho-lipolytic complex enzyme preparation produced by deep culture of a specially selected strain producer Aspergillus oryzae.

Units of activity:

The enzyme activity is determinated by the FIP method. One unit of phospholipase activity finds expression in the enzyme quantity releasing 1 µ-equivalent of fatty acids per minute at the conditions of the analysis - T - 37oC and pH - 7.0.


60 000 U/g.



Optimal PHL is specially developed for bakery applications. The main effect of Optimal PHL is replacement or considerable reduction of emulsifiers such as DATEM, SSL and CSL, due to its special effect on polar lipids and broad substrate specificity on lipids as well. The final compounds represent “natural” emulsifiers, resulting in more uniform and white crumb structure, increased volume, better aroma and increased shelf-life of baked bread. Optimal PHL is able to replace 0.3% DATEM at a dosage of 1-5 g/100 kg flour. In case the product is used in combination with Xylanases (Optimal X) and Fungal Amylases (Optimal A) , the final effect of emulsifier replacement can be reached at a lower dosage of 0.3 g/100 kg flour, due to the synergistic effect of these enzymes. The above pointed dosages are subject to further bakery trials.

Enzyme properties:


12 months Storage.

Store in cool and dry conditions, avoid direct sunlight.


Optimal PHL is available in 25 kg PE bags, placed in cartons.