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.
Sütés

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.

Dairy

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.

Animal Feed

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.

Papíripari rostanyag és papír

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

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?

Alacsony MOQ 1 kg-tól

Flexible order quantities from R&D samples to full production runs. Scale up when ready.

Custom Preparations

Our technical team formulates custom enzyme preparations to match your exact specification.

Globális szállítás

DHL, FedEx, and USPS fulfillment to 180+ countries with full tracking. Cold-chain shipping available.

Technikai támogatás

Application guidance from our enzyme specialists on dosage, stability, and formulation.

Gyakran ismételt kérdések

Lipase hydrolyzes triglycerides into free fatty acids and glycerol. Applications include: baking (natural emulsification via lysophospholipid generation), dairy (cheese flavor development, butter oil modification), animal feed (improved fat digestibility), detergents (fat stain removal), pulp and paper (pitch control), and fat and oil processing (selective hydrolysis and esterification).
We supply lipase in powder activities from 20,000 U/g to 120,000 U/g, plus liquid alkaline lipase formats for direct process dosing. CAS numbers: 9001-62-1 (general lipase), 232-619-9. Primary production organism is Aspergillus niger via submerged fermentation. Food-grade, feed-grade, and industrial-grade variants are available.
Food-grade lipase (pH optimum 5.5–8.0) is used in baking, dairy, and food applications where neutral conditions apply. Alkaline lipase (pH optimum 8–11) is designed for detergent and industrial cleaning applications where highly alkaline conditions are used. Feed-grade lipase is optimized for gastrointestinal pH conditions in monogastric animals.
Baking-grade lipase (phospholipase A2 or A1 type) hydrolyzes phospholipids in flour to produce lysophospholipids, which are powerful natural emulsifiers. These stabilize the gluten-starch matrix, improving dough machinability and loaf volume by 5–10% — comparable to DATEM at typical dosages. Dose: 10–50 U/kg flour depending on activity and target application.
Yes. Pre-gastric esterase-type and Aspergillus niger lipases are used to accelerate lipolysis in cheese ripening and cheese flavor development. They produce short-chain fatty acids (C4–C12) that contribute to sharp, piquant flavor notes in aged cheese and enzyme-modified cheese products. Dosage varies by target flavor profile and contact time.
Yes. Minimum order is 1 kg. Same specification at all order sizes. Certificate of analysis with activity in U/g, pH optimum, microbiological specifications, and safety data sheet (SDS) ships with every batch.

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