Ingredients · Technique · Context

Lipases

Lipases split fat ester bonds and release fatty acids that contribute to cheese aroma. Other lipid-active preparations change bread texture, modify edible fats or improve yolk emulsions. Compare each preparation with its food matrix and reaction.

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Reference context

Triacylglycerol lipases hydrolyze fat ester bonds and release fatty acids. Lipid-active preparations can also catalyze ester synthesis or interesterification in specific food matrices and reaction conditions.

Reference context

Pregastric lipases develop flavor through milk-fat hydrolysis; milk-clotting rennet coagulates milk for cheesemaking. Indigenous milk lipases provide another source of fat-hydrolyzing activity.

Reference context

Follow the preparation’s application and handling instructions. Enzyme activity units depend on the assay used to measure activity. Inhaled enzyme dust or aerosols can cause sensitization and allergic reactions.

Animal pregastric preparations

Pregastric lipases develop cheese flavor through fat hydrolysis. The preparations below come from calf, lamb or kid tissues.

Calf pregastric lipase — Italase

Preparation: Calf pregastric lipase — Italase
Identity: Calf pregastric lipase powder with salt and nonfat dry milk; contains milk.
Food use: New England Cheesemaking describes this Italase preparation as developing mild flavor in Italian-style cheeses.

Preparation and cheese flavor

Pregastric calf lipase acts on milk fat during cheesemaking. This supplier’s powder combines the enzyme preparation with salt and nonfat dry milk.

Sources

Lamb pregastric lipase — Capilase

Preparation: Lamb pregastric lipase — Capilase
Identity: Lamb pregastric lipase powder with salt and nonfat dry milk; contains milk.
Food use: New England Cheesemaking describes this Capilase preparation as developing sharp, piquant flavor in Romano and Provolone.

Preparation and cheese flavor

This New England Cheesemaking Capilase formulation contains pregastric lamb lipase, salt and nonfat dry milk. Its cheese application centers on sharp, piquant flavor development.

Sources

Kid pregastric lipase — Clerici

Preparation: Kid pregastric lipase — Clerici
Identity: Kid pregastric lipase preparation from glands at the base of the tongue.
Food use: Clerici describes strong, spicy cheese flavor, including Provolone Piccante.

Preparation strength

Clerici offers calf, lamb and kid lipases at several stated strengths. Source animal and preparation strength each contribute to the identity of a cheese enzyme.

Fatty-acid release

Kid, calf and lamb pregastric lipases show short-chain fatty-acid selectivity and positional selectivity with defined triglyceride substrates.

Sources

Microbial lipases and flavor development

Microbial lipases develop flavor in dairy and other fat-containing foods through reactions with food lipids.

Lipase MER “Amano”

Preparation: Lipase MER “Amano”
Identity: Lipase MER “Amano”, a preparation for enzyme-modified cheese.
Food use: In proteolyzed cheese slurry, MER developed an acid-dominated aroma with strong rancid and pungent notes.

Cheese-slurry flavor

Prior proteolysis preceded lipase treatment in Gao et al.’s cheese-slurry process. At the comparison point, MER produced stronger short-chain-acid headspace signals and fewer detected esters than the other treatments.

Sources

Lipase AY “Amano” family

Preparation: Lipase AY “Amano” family
Identity: Amano’s portfolio includes AY 400SD; the cheese-slurry application below concerns AY 30G.
Food use: AY 30G treatment of proteolyzed cheese slurry produced more detected fruity esters and a fruitier, less rancid aroma at Gao et al.’s selected comparison point.

Preparation and process

AY 30G acted on the cheese slurry after proteolysis.

Sources

Palatase 20000 L

Preparation: Palatase 20000 L
Identity: Palatase 20000 L, a food-grade liquid lipase preparation.
Food use: Palatase 20000 L supported isoamyl-ester synthesis in coconut cream supplemented with isoamyl alcohol.

Coconut flavor ingredients

The coconut-cream application combines the fat-containing matrix with added isoamyl alcohol for enzyme-catalyzed ester synthesis.

Butter flavor ingredients

In Cong et al.’s butter treatments, Palatase 20,000 L and Lipase MHA 10SD produced the strongest hydrolysis among the preparations tested. The resulting butter profiles included acids, lactones and ketones.

Sources

Toufood Lipase Powder

Preparation: Toufood Lipase Powder
Identity: Maltodextrin and lipase powder; Infusions4Chefs identifies Rhizopus oryzae fermentation as the enzyme source.
Food use: The supplier presents this culinary powder for fat hydrolysis in culinary experimentation.

Reaction

Triacylglycerol lipase hydrolyzes fat ester bonds, releasing fatty acids. Toufood formulates the lipase with maltodextrin as a powder.

Sources

Bread and cereal doughs

Lipases and phospholipases act on different flour lipids and can alter bread crumb structure and texture.

Lipopan 50

Preparation: Lipopan 50
Identity: Lipopan 50, a granulated lipase for baking; the dried-pasta example uses Lipopan 50 BG.
Food use: Novonesis describes Lipopan 50 for bread crumb structure and sliceability. Patent Example 1 describes firmer, less sticky dried durum spaghetti with Lipopan 50 BG.

Dried-pasta process

The Lipopan 50 BG patent example incorporates the enzyme into durum-semolina spaghetti manufacture with controlled extrusion and drying.

Sources

Lipopan F — baking phospholipase

Preparation: Lipopan F — baking phospholipase
Identity: Lipopan F, a baking phospholipase; the bread-storage trial uses Lipopan F BG.
Food use: Lipopan F BG increased bread height and reduced crumb firming relative to the untreated wheat-bread control in Frauenlob et al.’s microbaking trial.

Bread lipids and texture

Gerits et al.’s wheat-bread experiment linked Lipopan F and Lecitase Ultra treatments with increased loaf volume and changes in flour phospholipids and galactolipids.

Sources

Edible-fat manufacture

Immobilized lipases catalyze fat modification during ingredient manufacture. Reaction, catalyst removal and fractionation shape the finished fat.

Lipozyme TL IM

Preparation: Lipozyme TL IM
Identity: Immobilized lipase catalyst for interesterification of edible oils and fats.
Food use: Rearranges fatty-acid placement to change fat behavior during ingredient manufacture.

Fat blends

Zhang’s fat-modification experiment used silica-granulated Thermomyces lanuginosus lipase in bulk-fat blends, including fully hydrogenated cottonseed oil with soybean oil.

Melting and crystallization

In those blends, free fatty acids softened the solid-fat profile, while diacylglycerols delayed crystal transformation. Water and hydrolysis products contribute to the physical result alongside interesterification.

Catalyst removal

The manufacturing process separates the immobilized catalyst from the modified fat.

Sources

Lipozyme RM IM

Preparation: Lipozyme RM IM
Identity: Immobilized Rhizomucor miehei lipase for fat modification.
Food use: Interesterification followed by fractionation produced a confectionery fat with cocoa-butter-like melting properties in Ghazani and Marangoni’s process.

Confectionery-fat process

The process combined enzymatically synthesized shea stearin with palm mid-fraction. After reaction, catalyst removal and acetone fractionation yielded the confectionery-fat ingredient.

Sources

Ghazani and Marangoni (2018): confectionery-fat synthesis

Related phospholipase applications

Phospholipases modify phospholipids in oils, flour and egg yolk. Their applications include oil degumming and yolk-based emulsions.

Lecitase Ultra — phospholipase A1

Preparation: Lecitase Ultra — phospholipase A1
Identity: Lecitase Ultra, a liquid phospholipase A1 for oil degumming.
Food use: Modifies phospholipids during edible-oil processing. In Gerits et al.’s wheat-bread experiment, Lecitase Ultra treatment also increased loaf volume.

Flour-lipid application

In the wheat-bread experiment, changes in polar flour lipids and their hydrolysis products accompanied the loaf-volume response.

Sources

Egg-yolk phospholipase preparations

Preparation: Egg-yolk phospholipase preparations
Identity: Phospholipase A1 and A2 preparations for liquid-yolk treatment; Maxapal A2 is a commercial egg-processing preparation.
Food use: In Xu et al.’s liquid-yolk comparison, A1 treatment gave greater thermal stability, while A2 treatment gave greater emulsifying capacity.

Yolk emulsions

Proteins and phospholipids both contribute to the emulsifying behavior of the treated liquid yolks.

Maxapal A2 application

Maxapal A2 converts egg lecithin into lysolecithin for yolk-based emulsions in mayonnaise and sauces.

Lipases

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