Lipases and Esterases hydrolyze fats and oils. Most of the enzymes listed below are designed for use in food systems such as enzyme modified cheese. They are not designed for use in large scale commercial processes.
ENZECO® ESTERASE / LIPASE
Derived from Mucor javonicus, primarily esterase activity. Hydrolyzes triglycerides and produces high levels of short chain fatty acids without excessive production of the longer chain fatty acids.
ENZECO® MICROBIAL LIPASE 50,000
Derived from A. niger. Random cleaving of the 1,3 positions on fats and oils. Commonly used for enzyme modified cheese when a kosher non animal derived lipase is required.
ENZECO® MICROBIAL LIPASE CONCENTRATE
Derived from A. niger. It is a high activity material. The enzyme will hydrolyze fats and oils most commonly at the 1,3 position. It is a powder preparation that is most commonly used as the source of lipase for dietary supplements when a non animal derived lipase is desired.
ENZECO® MICROBIAL LIPASE RO20
Derived from Rhizopus oryzae. This enzyme produces high amounts of short chain fatty acids but does not produce as many long chain fatty acids as the A. niger or pancreatic lipase. Very good for enzyme modified cream. It is also used as a source of lipase in food supplement formulations.
ENZECO® LIPASE CONCENTRATE
From Candida cylindracea. An aggressive lipase that can hydrolyze 90%+ triglycerides to fatty acids. Most effective if temperatures do not exceed 35 degrees C.
These suggestions and data are based on information we believe to be reliable They are offered in good faith but without guara