Lipase
Hydrolyzes fats, used in baking, dairy, and flavor production.
Overview
Lipase is one of the most important enzymes that hydrolyze fats into free fatty acids and glycerol, and it is used for flavor development, dairy processing, and baking applications.
Lipase improves dough conditioning and crumb structure in baking while contributing to the development of appealing aromas and flavors. For the dairy industry, it plays a crucial role in producing rich, authentic flavors in cheeses and butter, especially in aging processes.
Its applications also range to the improvement of oil processing and enzymatic interesterification for specialty fats. Its capacity to optimize fat metabolism and produce natural flavors makes it a vital ingredient in food manufacturing that yields consistent, high-quality results.
Key benefits & applications
- Hydrolyzes fats, used in baking, dairy, and flavor production.
Used across
Hydrolyzes fats, used in baking, dairy, and flavor production. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Lipase is supplied at 10,000-200,000 FIP U/g. Tell us the activity you need within this range and we will confirm it on the technical data sheet and the certificate of analysis.
Yes. You can download the Lipase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Lipase is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
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Tell us about your application and our team will share the technical data sheet, pricing and a sample of Lipase.