Bulk Lipase Enzyme Supplier

Food-grade and industrial lipase for baking, dairy, feed, detergents, and fat hydrolysis. 20,000–120,000 U/g. Ships to 180+ countries from 1 kg. Certificate of analysis with every batch.
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How Lipase Works

Lipase (EC 3.1.1.3) hydrolyzes ester bonds in triglycerides at the oil-water interface, releasing free fatty acids, diglycerides, and monoglycerides. Different lipases show selectivity for specific fatty acid positions and chain lengths.

Hydrolyzes Triglycerides

Lipase acts at the lipid-water interface to cleave ester bonds in fats and oils, releasing free fatty acids. Sn-1,3 specific lipases selectively target outer positions, producing partial glycerides useful as emulsifiers.

Generates Dough Emulsifiers

In baking, lipase converts non-polar flour lipids into polar lysophospholipids that function as natural emulsifiers, improving dough stability, loaf volume, and crumb softness — replacing added chemical emulsifiers.

Removes Fat Stains

Alkaline lipase in laundry detergents hydrolyzes triglyceride-based fat stains (cooking oil, sebum, butter) at 30–60°C wash temperatures, enabling effective cleaning at lower wash temperatures.

Lipase Applications by Industry

Lipase is used wherever fat hydrolysis, ester synthesis, or lipid modification improves product quality or processing efficiency.
Küpsetamine

Generates lysophospholipids from flour lipids, acting as natural emulsifiers. Improves dough stability, gas retention, and loaf volume by 5–10%. Replaces DATEM and SSL in clean-label formulations.

Piimatööstus

Accelerates lipolysis in cheese ripening, producing characteristic short-chain fatty acids (butyric, caproic, caprylic) that develop the flavor profile of aged cheeses. Also used in butter oil flavor development.

Loomasööt

Improves fat digestibility and energy utilization in poultry and swine diets, particularly for feeds containing saturated fats and tallow. Increases emulsification of dietary fats in the small intestine.

Detergents & Cleaning

Alkaline lipase removes fat-based soiling (sebum, cooking oil, grease) in laundry and industrial cleaning products. Active at pH 8–11, 30–60°C — compatible with most detergent formulations.

Tselluloos ja paber

Controls lipophilic extractives (pitch and stickies) in recycled fiber and kraft pulp processing. Reduces deposit formation on paper machine equipment and improves runnability.

Lipase Applications: Process Details, Dosage & Parameters

Küpsetamine ja jahu töötlemine

Baking | Lipid Modification & Crumb Structure

Funktsioon: Lipase hydrolyzes wheat lipids to lysophospholipids and monoacylglycerols, which act as natural emulsifiers — improving dough stability, gas retention, crumb structure, and volume. This replaces or reduces synthetic emulsifiers (DATEM, SSL) in clean-label formulations. Lipase interacts synergistically with xylanase and amylase for comprehensive dough improvement.

Tüüpiline annus: 10–50 ppm based on flour weight; add directly to flour or at mixing stage; active at dough pH 5–6

Rakendused: Pan bread, sandwich bread, brioche, toast bread, industrial soft bread with extended shelf life, clean-label emulsifier replacement.

Seotud juhend: Baking Enzymes — lipase, amylase & xylanase for bread emulsification →

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Dairy & Cheese Production

Dairy | Flavor Development & Fat Modification

Funktsioon: Lipase releases free fatty acids from milk fat, contributing characteristic sharp and piquant flavors in Italian-style cheeses (Romano, Parmesan, Provolone) and accelerating ripening in aged cheeses. Pre-gastric esterase (PGE) lipases from kid, lamb, or calf sources provide authentic Italian cheese flavors; microbial lipases offer GRAS-compliant alternatives.

Tüüpiline annus: 0.002–0.05% w/w; add to cheese milk with rennet; temperature and pH per cheese type; aging time determines flavor intensity

Rakendused: Romano and Parmesan flavor development, blue cheese lipolysis, enzyme-modified cheese (EMC) production, butter flavor enhancement.

Seotud juhend: Dairy Enzymes — lipase, chymosin & lactase for cheese & dairy processing →

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Loomasööt

Feed Manufacturing | Fat Digestibility Improvement

Funktsioon: Exogenous lipase improves fat digestibility in young animals (piglets, broiler chicks) with immature bile salt secretion and low intrinsic lipase output. Supplemental lipase is particularly effective in diets containing difficult-to-digest fats (tallow, palm fat, saturated fatty acid sources) with high stearic or palmitic acid content.

Tüüpiline annus: 100–500 U/g feed; thermostable grades for pelleting; co-supplementation with emulsifiers (lysolecithin) enhances efficacy at high fat inclusion

Rakendused: Piglet nursery diets, broiler starter/grower feeds, high-fat diet fat utilization, fatty acid digestibility improvement in rendered fat diets.

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Detergents & Cleaning

Detergent Formulation | Grease & Oil Stain Removal

Funktsioon: Alkaline lipase (pH optimum 8–11) is the standard fat-removal enzyme in laundry and dishwashing detergents. It hydrolyzes fatty acid ester bonds in triglycerides (cooking oil, butter, grease, sebum), converting insoluble fat stains to water-soluble fatty acid soaps and glycerol. Cold-active lipases function effectively at 15–30°C, reducing energy costs.

Tüüpiline annus: 0.01–0.1% v/v in liquid detergent; 0.1–1.0% w/w in powder; formulation pH 8–11; combine with protease and amylase

Rakendused: Laundry detergents, automatic dishwashing, industrial kitchen cleaning, grease trap treatment, textile scouring.

Seotud juhend: Detergent Enzymes — lipase, protease & amylase for laundry formulation →

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Pulp & Paper (Pitch Control)

Paper Manufacturing | Wood Resin (Pitch) Removal

Funktsioon: Wood resins (pitch) — primarily triglycerides from wood extractives — cause paper machine runnability problems (deposits, holes, holes, breaks) and print quality defects. Lipase hydrolyzes triglyceride pitch components at the pulp mill wet-end, reducing pitch deposits by 60–80% and improving paper machine efficiency without chemical pitch control agents.

Tüüpiline annus: 0.01–0.05% w/w on dry pulp; 40–50°C; pH 5–8; 30–90 minutes in pulp chest before paper machine

Rakendused: Mechanical pulp pitch control, TMP and CTMP pitch reduction, newsprint and tissue quality improvement, reducing chemical pitch control agents.

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Lipase Products Available Now

Browse our lipase range — food-grade, feed-grade, and industrial grades in powder and liquid. All products ship with certificate of analysis and technical data sheet.

Why Source Lipase from enzymes.bio?

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Korduma kippuvad küsimused

Lipase (triacylglycerol lipase, EC 3.1.1.3) cleaves ester bonds in triglycerides at the oil-water interface, releasing fatty acids and glycerol (or mono/diglycerides). Unlike esterases, true lipases are activated by hydrophobic interfaces — they show higher activity on emulsified or surface-active fat substrates than on soluble ester substrates.
Lipase (EC 3.1.1.3) hydrolyzes triglycerides at the sn-1 and sn-3 positions. Phospholipase A1/A2 cleaves phospholipid fatty acid esters; phospholipase C/D cleaves the phosphate head group. For baking, phospholipase A2 is particularly effective because it produces lysophospholipids directly from flour phospholipids — a more efficient emulsifier pathway than triglyceride lipase.
Minimum order is 1 kg for sample testing. Commercial quantities in 25 kg drums and liquid totes. We stock food-grade lipase, baking lipase, feed-grade lipase, and industrial alkaline lipase. Most orders ship within 3–5 business days.
Our food-grade lipases are produced by GRAS-recognized organisms (Aspergillus, Rhizopus, Candida, Thermomyces lanuginosus) and meet FCC specifications. Documentation: CoA, TDS, GRAS reference, and Allergen Statement for each product.
For cheese flavor applications: 0.002–0.02% w/w lipase (based on milk weight) produces mild-to-moderate lipolysis. Highly potent kid or lamb pre-gastric esterase at low dosage (0.002–0.005% w/w) produces authentic Italian cheese flavor intensity. Microbial lipase at 0.01–0.05% w/w provides milder, cleaner lipolytic flavor without species-specific character notes.
Yes — lipase is one of the key enzymes enabling clean-label bread production by replacing synthetic emulsifiers (DATEM, SSL, mono/diglycerides). Lipase-generated lysophospholipids are labeled as processing aids in most markets and do not require declaration on the finished product label. This is a major commercial driver for lipase in industrial baking.
Our industrial alkaline lipase grades are specifically formulated for detergent stability — active at pH 8–11 and resistant to surfactants, protease, and oxidants at normal wash concentrations. Always specify “detergent-grade” or “alkaline” when ordering for laundry/dishwasher applications.
Lipase, amylase, and xylanase work synergistically in bread baking: lipase improves emulsification and crumb structure; xylanase improves dough extensibility and water distribution; amylase improves fermentation and shelf life. Commercial baking enzyme blends typically combine all three. We can advise on optimized enzyme cocktail ratios for your bread type.
Yes — exogenous lipase improves fat digestibility in young monogastric animals (piglets, broiler chicks) with immature lipase secretion. The most significant improvements are seen in diets containing saturated fats (tallow, palm fat) which are difficult to emulsify at low bile salt secretion. Combining lipase with emulsifiers (lysolecithin) provides synergistic fat digestibility improvement.
Food-grade fungal lipase: 30–50°C, pH 5–7. Alkaline detergent lipase: 20–50°C, pH 8–11. Thermostable lipase (for biodiesel): 40–70°C. For cold-wash detergent applications (15–25°C), cold-active lipase variants are available. Always confirm grade temperature and pH specifications before formulation.

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