Lipase
Enzyme Preparations
Flavoring Agents
9001-62-1
$7.07 ~ $10.61
Food
Free sample from 100g(NF)
One unit of:25kg/drum
One unit of:25kg/drum
25kg/drum
Product Info
What is Lipase?
Lipase is an enzyme that catalyzes the breakdown of fats (lipids) and is utilized commercially in the food industry, primarily for developing characteristic flavors in dairy products and improving dough properties in baking.
How is Lipase made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Preparation | Cultivate a pure, high-yield microbial strain (e.g., Aspergillus niger, Candida rugosa) in a small-scale starter culture under sterile conditions. | Strain purity and viability are paramount. Aseptic techniques must be strictly followed to prevent contamination. Monitor temperature, pH, and incubation time. |
| 2 | Fermentation | Transfer the seed culture to a large, sterilized bioreactor containing a nutrient-rich medium. Run the fermentation process for a set period to allow microbes to produce and secrete lipase. | Tightly control temperature, pH, dissolved oxygen (DO), and agitation. These parameters directly impact the final enzyme yield and activity. The process is monitored continuously. |
| 3 | Harvesting & Cell Separation | Separate the microbial biomass from the culture broth (which contains the lipase) using industrial centrifugation or microfiltration. | Maintain low temperatures (e.g., 4-8°C) during this step to preserve enzyme stability. Efficient cell removal is key to simplifying subsequent purification. |
| 4 | Concentration & Purification | Concentrate the cell-free broth and remove impurities using techniques like ultrafiltration to increase the purity and specific activity of the lipase. | The molecular weight cut-off (MWCO) of the ultrafiltration membrane is critical. This step aims to remove water and low-molecular-weight impurities while retaining the enzyme. |
| 5 | Formulation & Stabilization | Mix the purified lipase concentrate with stabilizing agents (e.g., glycerol, sorbitol, salts) and other formulation aids. | The type and concentration of stabilizers are vital for ensuring the product's shelf-life and performance in its final application. |
| 6 | Drying (for powder form) | Convert the liquid lipase formulation into a stable powder using spray drying or freeze-drying (lyophilization). | Drying temperature and time are critical control points. Harsh conditions can denature the enzyme, leading to a permanent loss of activity. Freeze-drying is gentler but more costly. |
| 7 | Quality Control & Packaging | Test the final product (liquid or powder) for lipase activity, purity, moisture content, and microbial contamination against specifications. | Each batch must pass rigorous QC tests. The final product is packaged in sealed, moisture-proof containers to protect enzyme activity during storage and transport. |
Technical Specifications
| CAS Number | 9001-62-1 |
| Solubility | Soluble in water or buffer |
| Storage Conditions | Store in cool, dry place (2–8 °C) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
baking
dairy (cheese flavor)
meat tenderizing
fat interesterification
biodiesel
Mechanism of action:
| Parameter | Lipase |
|---|---|
| Functional Category | Enzyme; Dough Conditioner; Flavor Development Agent; Emulsifier Generator |
| Key Ingredients | Lipase enzyme (typically microbial, e.g., from Aspergillus niger or Rhizopus oryzae); Triacylglycerol lipase (EC 3.1.1.3) |
| Mechanism of Action | Catalyzes the hydrolysis of ester bonds in triglycerides (fats and oils), breaking them down into free fatty acids, monoglycerides, and diglycerides. The resulting mono- and diglycerides act as powerful emulsifiers, while liberated free fatty acids contribute to flavor profiles. |
| Application Effect in Product | In bakery: Strengthens gluten network, leading to improved dough stability, increased loaf volume, and a finer crumb structure. In dairy: Accelerates cheese ripening by releasing short-chain fatty acids, creating characteristic piquant or sharp flavors. In fats processing: Modifies fat properties or creates emulsifiers in-situ. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lipase | Digestive Enzyme (Hydrolase) | Catalyzes the breakdown of fats (lipids) into fatty acids and glycerol. | Specifically targets and breaks down oils and grease. Essential for fat digestion and absorption. Widely used in detergents for stain removal and in dairy for flavor development. | Ineffective against proteins, starches, or cellulose. Its activity is specific to lipid substrates. | Digestive supplements for fat malabsorption, detergents for grease stains, cheese ripening, baking, biodiesel production. | When the primary goal is to hydrolyze fats, lipids, or oils. |
| Protease | Digestive Enzyme (Hydrolase) | Catalyzes the breakdown of proteins into smaller polypeptides or single amino acids. | Highly effective on protein-based materials. Crucial for meat tenderizing and removing stains like blood, grass, and egg. | Does not break down fats, starches, or cellulose. Can denature desirable proteins if not controlled. | Detergents, meat tenderizers, contact lens cleaning solutions, digestive aids for protein, wound debridement. | For targeting and degrading protein-based substances. |
| Amylase | Digestive Enzyme (Hydrolase) | Catalyzes the breakdown of complex carbohydrates (starches) into simple sugars. | Essential for starch digestion. Widely used in baking to improve dough quality and in brewing to create fermentable sugars. | Ineffective against fats, proteins, or plant fibers like cellulose. | Digestive aids for carbohydrate digestion, baking, brewing, detergents for starch-based stains (e.g., gravy, chocolate), paper manufacturing. | To break down starch into simpler sugars for digestion or industrial fermentation. |
| Cellulase | Industrial Enzyme (Hydrolase) | Breaks down cellulose, the structural component of plant cell walls, into glucose. | Uniquely capable of degrading tough plant fibers. Used to soften fabrics, clarify fruit juices, and produce biofuels from biomass. | Does not act on fats, proteins, or starches. Not naturally produced by humans for digestion. | Biofuel production, textile industry (e.g., 'stone-washing' jeans), food processing (juice/oil extraction), detergents, animal feed supplements. | Specifically for breaking down cellulose and tough plant material. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications