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Oils & Fat Modification

LIPOMOD® custom enzyme solutions modify fats and oils in a range of applications, from nutritional and functional food ingredients to oleochemical applications.

Home/ Sectors/ Food/ Oil & Fat Modification

LIPOMOD® lipid modifications

Lipase catalyse various metabolisms of lipids therefore making them a useful enzyme in the modification of oil and fat containing substrates. The highly specific nature of lipases enables much greater control in comparison to physical or chemical modification processes of oils and fats.

Resources

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Application Solution

Versatile Enzyme for Hydrolysis and Esterification Reactions

How lipases from Candid rugosa can be used for the selective hydrolysis of fatty acids to produce flavours and play a key role in rearranging fatty acids in triglycerides.

29 May 2020

Using Lipases to Produce Nutritional Food Ingredients

Nutritional food ingredients take many shapes and forms, each delivering its own unique benefits to consumers. Lipases can be used to selectively hydrolyse fatty acids to improve the nutritional value of oil and fat substrates.

29 May 2020

Biocatalysts Ltd Launch New Lipase for the Hydrolysis & Esterification of Oils & Fats

Lipases can be used to selectively hydrolyse triglycerides to liberate free fatty acids, Lipomod® 767P is a robust lipase enzyme that can hydrolyse short, medium and long chain fatty acids at all 3 positions on the triglyceride backbone.

Case Study

Development of a Novel Lipase for European Funded Horizon 2020 Project LIPES

Identifying a greener and more sustainable solution for the modification of different vegetable oils to produce a range of fatty acids.

Case Study

Successful Development of a New Enzyme using Pichia Pastoris

Producing a bespoke lipase for use in an innovative new application for fat and oil processing in the food industry.

Related Products

Lipomod 122MDP

A mixed fungal esterase and exopeptidase preparation. This unique combination of activities produces a full cheese flavour with fatty acid and protein notes for producing Enzyme Modified Cheese (EMC).

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Lipomod 166MDP

Fungal lipase with preference for hydrolysis of medium and long chain fatty acids from triglycerides producing delicate flavours and cream notes in Enzyme Modified Cheese (EMC).

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Lipomod 187MDP

Highly efficient fungal esterase suitable for use in Enzyme Modified Cheese (EMC) applications to produce strong cheddar-type flavour notes.

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Lipomod 281MDP

A fungal lipase designed specifically as a microbial alternative to porcine pancreatic lipase to match the similar flavour profile often achieved using animal-derived enzymes in Enzyme Modified Cheese (EMC).

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Lipomod 338MDP

Highly specific fungal esterase with a strong preference for hydrolysis of short chain fatty acids, ideal for producing blue cheese flavour notes in Enzyme Modified Cheese (EMC).

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Lipomod 34MDP

Highly active lipase with broad specificity towards short, medium and long chain fatty acids. Suitable for the effective hydrolysis of dairy and animal fats, oils and egg.

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Lipomod 4MDP

Microbial lipase with high specificity towards the release of short chain fatty acids from dairy fat substrates. Lipomod 4MDP produces a well-rounded and balanced mature cheese flavour.

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Lipomod 621MDP

A mixed fungal esterase and protease preparation to produce a full cheese flavour profile with fatty acid and protein notes. Ideal for an Enzyme Modified Cheese (EMC) with cheddar and a slightly Swiss cheese flavour.

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