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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.

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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.
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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.
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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.
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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.
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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.
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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.
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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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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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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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Fun­gal lipase prepa­ra­tion for pro­duc­ing Enzyme Mod­i­fied Cheese (EMC) with a well-round­ed creamy flavour profile.
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