Products in Functional Additives: Lipase

Lipomod® 957MDP is a microbial alternative to porcine pancreatin. It is a mixed lipase with protease activity, which has been specifically designed for dairy flavor applications hence it does not contain any amylase activity. Since Lipomod® 957MDP is a non-animal product, it is suitable for vegetarian, Kosher and Halal products in EMC applications. The flavor profile generated is similar to the one created by porcine pancreatin. Lipomod® 957MDP produces a flavor profile dominated by strong free fatty acid notes with sulfur and sweet undertones.

Ailazyme® LP is a lipolytic enzyme preparation for the treatment of flours. The enzyme is obtained from specific cultures of Trichoderma reesei. Ailazyme® LP is used for the treatment of flour and for the production of bread improvers. Using Ailazyme® LP ensures dry and fluffy doughs, which are easily to process due to the improved machine ability. Furthermore, you will obtain improved dough and fermentation stability. The natural function of Ailazyme® LP is to act on carboxylic ester bonds hydrolyzing triglycerides into diglycerides, monoglycerides, fatty acids, and glycerol. In addition, Ailazyme® LP also acts on certain non-natural substrates such as esters. Ailazyme® LP acts preferentially on ester bonds at the sn-1 and sn-3 position of the triglyceride structure.

Lipomod® 166MDP is a fungal lipase from Mucor javanicus. Lipomod® 166MDP has preference for hydrolysis of medium and long chain fatty acids from triglycerides resulting in the production of delicate flavors and cream notes. Since it is a non-animal product Lipomod 166MDP is suitable for vegetarian and kosher products. If protein notes are required Promod 215P can be used in combination with Lipomod® 166MDP.

Lipomod® 691MDP is a mixed fungal lipase. It's fatty acid profile produces rounded cream notes. Since it is a non-animal product Lipomod® 691MDP is suitable for vegetarian and kosher products. If protein notes are required Promod® 215P can be used with Lipomod® 691MDP.

Lipomod® 4MDP is a unique microbial lipase with high specificity towards the release of short chain fatty acids (high release of butyric and caproic acid).LO04MDP releases short chain tatty acids from fat substrates, with particular effectiveness on dairy fats, to produce sharp mature cheese and dairy flavor notes. LO04MDP delivers a new flavor opportunity in Enzyme Modified Dairy Ingredients (EMD) producing a well-rounded and balanced mature cheese flavor. LO04MDP can be used on its own or as a top up to another lipase or protease to produce your desired flavor. flavor.

Lipomod® 888MDP is a microbial alternative to pancreatic lipase for hydrolysis of fats and tallows generating savory flavors for palatants and other flavor applications.

Lipomod® 768MDP is a mixed fungal lipase. It is active against all 3 positions on triacylglycerol substrates (fat); hydrolysing short, medium, and long chain fatty acids. It produces a free fatty acid profile with subtle sweet undertones. Since it is a non-animal product it is useful for vegetarian and kosher products. Lipases hydrolyse triglycerides to liberate free fatty acids (FFA). These enzymes are widespread throughout nature, and they possess different activities and specificities towards triacylglycerol substrates (fat). The free fatty acid profile (amount and type of FFA) contributes to the difference in flavor from one cheese to another. For Enzyme Modified Cheese (EMC), lipases are used to produce specific concentrated flavors. Lipomod® 768MDP can be suitable for use in other flavor applications.

Lipomod® 801MDP is a mixed fungal lipase with carefully selected low level of protease activity. It is a microbial alternative to porcine pancreatic lipase. Since it is a non-animal product Lipomod® 801MDP is suitable for vegetarian, kosher and halal products. It has been specifically designed to match the flavor profile of pancreatin lipase, characterized by: intense free fatty acid flavor with some sweaty, brothy and sulfur undertone notes.

Winovazyme Biological Science & Technology Lipase is defined as the amount of enzyme which hydrolyzes substrate to liberate 1μmol titratable fatty acid in 1min at 40℃ and pH7.5.

SUNBAKE LP is a concentrated Lipase produced from a selected strain of Aspergillus niger through fermentation. SUNBAKE® LP is a concentrated Lipase produced from a refined funal strain Asperillus nier by submered liuid fermentation. Lipases hydrolyze the trilycerides present in flour releasin fatty acids and monolycerides.

Lipase is a digestive enzyme that is found in many plants, animals, bacteria, and molds. Lipase is used for indigestion, heartburn, allergy to gluten in wheat products (celiac disease), Crohn's disease, and cystic fibrosis.

Trizyme® LP1000 is a lipase enzyme.

SUNBAKE LPF is a concentrated lipase produced from a fungal strain through submerged fermentation and advanced recovery technology. SUNBAKE® LPF is a lypolitic enzyme acting on non-polar and polar lipids naturally present in wheat flour. During bread making, SUNBAKE® LPF is able to hydrolyse non- polar lipids into diglycerides and monoglycerides,which can condition the dough, increase loaf volume, soften the crumb and improve bread characteristics.

Enzymology Research Center Lipase Fungal (Rhizopus oryzae) is an enzyme capable of hydrolyzing fats and oils, typically used in dietary supplements, and suitable for other food grade applications. It is derived from the fermentation from a selected Non-GMO strain of Rhizopus oryzae.

Sunson SBE-01Li is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Lipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.

LIPOMILL BF has Volume increasing, DATEM substition effects.

LIPOMILL T has Volume increasing, DATEM substition effects.

LIPOMILL S has Volume increasing, DATEM substition effects.

Enzymology Research Center Lipase Fungal (Aspergillus niger) - Japan is an enzyme capable of hydrolyzing fats and oils, typically used in dietary supplements, which is suitable for other food grade applications. It is derived from the fermentation from a selected Non-GMO strain of Aspergillus niger.

Enzymology Research Center Lipase Fungal (Mucor javanicus) is an enzyme capable of hydrolyzing fats and oils, typically used in dietary supplements, and suitable for other food grade applications. It is derived from the fermentation from a selected Non-GMO strain of Mucor javanicus.

ENZECO® Microbial Lipase Concentrate is a food-grade enzyme derived from a non-GMO Strain of Aspergillus niger. It is a high activity material. The enzyme will hydrolyze fats and oils most commonly at the 1,3 position and is commonly used for enzyme modified cheese when a kosher non-animal derived lipase is required.

Mirpain Bakery Ingredients Phosphomill has volume increasing, emulsifier substitution effects.

ENZECO® Esterase/Lipase is a food-grade a triacylglycerol lipase produced by the controlled fermentation of a non-GMO strain of Mucor javanicus. The enzyme hydrolyzes the acylester bonds in triacylglycerols (esters of fatty acids and glycerol); yielding mono- and diglycerides, glycerol, and free fatty acids. This product preferentially releases shorter chain fatty acids.

Enzymology Research Center Lipase Fungal (Aspergillus niger) - China is an enzyme capable of hydrolyzing fats and oils, typically used in dietary supplements, which is suitable for other food grade applications. It is derived from the fermentation from a selected Non-GMO strain of Aspergillus niger.