Lipase
Lipase is an enzyme that splits fats (triglycerides) into fatty acids and glycerides. Food and supplement lipases come from microbial fermentation, mainly Aspergillus, Rhizopus, Candida and Mucor species, or from animal tissue such as calf, kid or lamb forestomach and pancreas. Brands buy microbial lipase powder for supplements, animal pregastric lipase for cheese flavor, and process lipases for fat modification.
Suppliers sell different products under the same name. Specify the one you need.
Fungal lipase (for example Rhizopus oryzae or Aspergillus niger) standardized in FCC lipase units (LU) or FIP units per gram for capsules and blends.
Lipase from calf, kid or lamb forestomach tissue, used for the sharp flavor of Italian-type cheeses; not suitable for vegetarian claims.
Lipase fixed on a carrier for interesterification of fats and oils, used by oil processors rather than finished-product brands.
Stabilized liquid lipase for dairy flavor and cheese making.
Compare each result with your own specification when the lot arrives.
Lipase powders are sensitive to heat and moisture; keep them sealed in a cool, dry place, and refrigerate liquids and animal lipases as the supplier directs. Shelf life is set by the supplier's specification as a minimum activity to a date, and aged stock is retested for activity before use. Supplier safety data sheets call for dust control and respiratory protection when handling the powder.
Record measured activity, unit and assay substrate for each lot, and note the source organism or animal species. Keep animal and microbial lipase lots separated for vegetarian, kosher and halal tracking, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1415 affirms animal lipase, from edible forestomach tissue of calves, kids or lambs or from animal pancreatic tissue, as GRAS to hydrolyze fatty acid glycerides.
Source: ecfr.gov (opens in a new tab)21 CFR 184.1420 affirms lipase enzyme preparation from Rhizopus niveus as GRAS for the interesterification of fats and oils.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605 lists animal lipase among animal enzymes allowed as nonagricultural ingredients in products labeled organic.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes lipase (item L.3), with sources including animal pancreatic tissue, Aspergillus niger and Aspergillus oryzae.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Thane, India
Indian maker of enzymes and probiotics produced by fermentation, with a human nutrition range of digestive and systemic enzymes plus Saccharomyces boulardii for supplement makers.
Manufacturer · Nagoya, Japan
Japanese enzyme maker founded in 1899 that supplies digestive enzymes for dietary supplements and processing enzymes for food and beverage production.
Manufacturer · Troy, VA
Virginia-based enzyme and Bacillus probiotic company that formulates and blends ingredients for supplement, food and animal nutrition brands. Its news page says it has joined the Lallemand group.
Manufacturer · Scranton, PA
US enzyme supplier founded in 1953 that produces papain at its Scranton, Pennsylvania plant and sells food-grade proteases, carbohydrases and lipases for supplements and food processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include microbial lipase powder, pregastric animal lipase, immobilized process lipase and liquid concentrate. Ask each supplier for the specification sheet of the exact grade they quote.
Expect lipase activity, source statement, side activities, heavy metals, microbiology and loss on drying, each with its method, specification and result for that lot.
Lipase powders are sensitive to heat and moisture; keep them sealed in a cool, dry place, and refrigerate liquids and animal lipases as the supplier directs. Shelf life is set by the supplier's specification as a minimum activity to a date, and aged stock is retested for activity before use. Supplier safety data sheets call for dust control and respiratory protection when handling the powder.
21 CFR 184.1415 affirms animal lipase, from edible forestomach tissue of calves, kids or lambs or from animal pancreatic tissue, as GRAS to hydrolyze fatty acid glycerides. 21 CFR 184.1420 affirms lipase enzyme preparation from Rhizopus niveus as GRAS for the interesterification of fats and oils. 7 CFR 205.605 lists animal lipase among animal enzymes allowed as nonagricultural ingredients in products labeled organic. Health Canada's List of Permitted Food Enzymes includes lipase (item L.3), with sources including animal pancreatic tissue, Aspergillus niger and Aspergillus oryzae.
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