Lipase enzyme powder (EC 3.1.1.3, CAS 9001-62-1) is a biological catalyst that hydrolyzes triglycerides into fatty acids, glycerol, and monoglycerides at the oil-water interface. Unlike proteases, which break peptide bonds in proteins, lipases specifically target ester bonds in fats and oils. Produced through submerged fermentation of selected microbial strains and processed into a standardized powder, this enzyme serves commercial users in food processing, detergent manufacturing, animal feed, and oleochemical production. SUNWAY manufactures lipase enzyme powder with controlled enzyme activity ranging from 10,000 to 100,000 U/g, allowing business buyers to select the potency matched to their process requirements. Each batch is tested for activity retention and microbial limits before dispatch.
Parameter | Value |
Enzyme Name | Lipase (Triacylglycerol lipase) |
EC Number | 3.1.1.3 |
CAS Number | 9001-62-1 |
EINECS | 232-619-9 |
Source | Microbial fermentation (Aspergillus or Rhizopus strains) |
Appearance | Light yellow to brown free-flowing powder |
Enzyme Activity | 10,000 - 100,000 U/g (customizable) |
Optimum pH | 6.0 - 9.0 |
Optimum Temperature | 30°C - 60°C |
Test Item | Specification Limit |
Loss on Drying | ≤8.0% |
Particle Size (through 40 mesh) | ≥90% |
Lead (Pb) | ≤5.0 mg/kg |
Arsenic (As) | ≤3.0 mg/kg |
Heavy Metals (as Pb) | ≤10 mg/kg |
Total Plate Count | ≤10,000 CFU/g |
Coliforms | ≤30 MPN/g |
Salmonella | Negative in 25 g |
Escherichia coli | Negative in 25 g |
In the dairy industry, lipase enzyme powder accelerates cheese ripening and develops characteristic flavor profiles by releasing free fatty acids from milk fat. Commercial cheese producers use it to shorten aging time and standardize flavor across batches. In baking, lipases modify dough lipids to improve gas retention, loaf volume, and crumb structure, serving as a dough-strengthening alternative to chemical emulsifiers.
Lipase is a key enzyme in laundry and automatic dishwashing detergents, where it hydrolyzes fat-based stains (butter, oil, grease, food residue) into water-soluble fatty acids at wash temperatures between 30°C and 60°C. Powder-form lipase is preferred in solid detergent formulations because it remains stable during storage and dissolves rapidly in the wash cycle.
Feed manufacturers incorporate lipase enzyme powder into swine and poultry diets to improve the digestibility of dietary fats, particularly in young animals with underdeveloped endogenous enzyme secretion. Enhanced fat digestion increases metabolizable energy uptake and reduces feed conversion ratio. The powder form blends uniformly in feed mash and pelleting processes.
In industrial fat processing, lipase catalyzes the interesterification and hydrolysis of vegetable oils and animal fats for producing structured lipids, fatty acid distillates, and biodiesel. Enzymatic processing operates at lower temperatures than chemical hydrolysis, reducing energy consumption and preserving heat-sensitive fatty acid profiles.
The product is packaged in food-grade polyethylene bags inside fiber drums or kraft paper bags, with standard net weights of 25 kg per drum or 20 kg per bag. Custom packaging (1 kg, 5 kg, 10 kg aluminum foil bags) is available for enterprise customers requiring smaller units. Lipase enzyme powder must be stored in a cool, dry place at temperatures below 25°C, away from direct sunlight and moisture. It should be kept sealed when not in use to prevent activity loss from humidity exposure. Under recommended storage conditions, the enzyme retains ≥90% of its declared activity for 12 months from the date of manufacture. Avoid contact with strong oxidizers and extreme pH conditions during handling.
Production is conducted in an ISO 9001-certified facility under HACCP food safety management. Enzyme activity is measured by the titrimetric method (olive oil emulsion substrate) and reported in U/g on each COA. Every batch undergoes testing for moisture, particle size, heavy metals, and microbial indicators. The production strain is non-pathogenic and non-toxigenic, classified as GRAS (Generally Recognized as Safe) for food enzyme applications. Kosher and Halal certifications are available upon request. For detergent-grade material, additional stability testing under simulated wash conditions can be provided.
Lipase (EC 3.1.1.3) catalyzes the hydrolysis of ester bonds in triglycerides (fats and oils). Protease (EC 3.4.x.x) hydrolyzes peptide bonds in proteins, while amylase (EC 3.2.1.1) hydrolyzes glycosidic bonds in starch. Each enzyme targets a different class of macronutrients, and they are often used in combination in detergent and feed formulations.
The required activity depends on the substrate load and process conditions. For detergent formulations, 50,000-100,000 U/g is commonly used at dosages of 0.1-0.5% by weight. For cheese flavor development, 10,000-20,000 U/g is typical at 0.01-0.05% of milk fat weight. Our technical team can recommend a specific activity and dosage based on your process parameters.
Lipase enzyme powder is stabilized with food-grade salts and carbohydrates during formulation. When stored sealed below 25°C and 60% relative humidity, activity retention exceeds 90% after 12 months. During standard container shipping (2-6 weeks), activity loss is typically below 5%. We recommend ordering quantities consistent with a 6-month consumption schedule to minimize storage-related degradation.