Lipase

Function

The term "lipases" is used to describe various enzymes that split fats (lipids) into its constituents, glycerine and a variety of fatty acids. Lipases also can transform certain fatty acids or rearrange them within a larger molecule.

Lipases are very widespread in living organisms.

Application

To date, the use of lipases in the preparation of foodstuffs is in its earliest stage. New lipase preparations with special enzymatic activities will facilitate new processes and applications.

Currently, lipases are used primarily in:

• cheese: optimisation and enhancement of aroma development during ripening

• the production of aromas through the splitting off of specific esters (i.e., basic components of fats) from the fats themselves. Esters are used as aromas and perfumes.

• the targeted modification by various lipases of the molecular structure of fats. Thereby, the constitution, physical qualities or nutritional value of the fats can be optimised. Examples thereof are the establishment of an optimal, healthy ratio of saturated to unsaturated fats in foodstuffs and the production of cocoa butter substitutes from other plant fats.

• in baby food, which may be manufactured using lipase enzymes to produce specific patterns of fatty acids

• in baked goods for the improvement of dough and to achieve an even, light-coloured crust and a soft texture

• in noodles and other pasta: in this new field of application of lipases, they are used to address variations in the quality of wheat flour. Thereby, noodles and other pasta are given an even, intense colour while their "bite" is improved and their stickiness when overcooked is reduced

• Lipases also may be applied as an additive to animal feed. The resulting breakdown of fats in feed is assumed to facilitate the development of lean and qualitatively high-value meat.

• other areas of application include washing and cleaning agents, the preparation of textiles and leather (for example, for degreasing of animal coat and skin), paper industry, cosmetics (moisturiser), dog food

Gene technology

Numerous enzymes and enzyme mixtures with lipase activities are on the market. They are produced by fermentation with microorganisms.

• In Europe, twenty various enzyme preparations are manufactured using lipase activity. At least eight of these are manufactured with the aid of genetically modified microorganisms (predominantly fungus cultures but also including bacteria).

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.