Lipase (10,000-200,000 FIP U/g)
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.
