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E1104
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LipasesEmulsifiers, Enzymes, Flour treatment agents, Flavour enhancers
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Foodditive is a community site and iPhone application providing comprehensive information on E-numbered food additives. There are hundreds of food additives which may be used to improve the colourAdded to change or intensify colour in food., flavourA natural or artificial compound used to give food a particular taste or smell., texture, or storage life of food.
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Description
Lipase is an enzymeAre proteins used to catalyse (cause or accelerate) a chemical reaction. that hydrolyses (breaks down) lipids, in particular triglycerides into fatty acids, diglycerides, monoglycerides, and glycerol. It acts specifically on the glycerol part of the lipid. Lipase is prepared from many fungi including Rhizopus niveus, Mucor miehei, Candida rugosa and Aspergillus oryzae (carrying a recombinant gene), or animal derived. Commercially it is used as an emulsifierUsed in food to maintain a uniform mixture between two or more unblendable mixutres. For example a mixture of oil and water. This is achieved by having one end of the emulsifier molecule soluble in water and the other end soluble in fats and oils. and processing aid in the breakdown of fats and oils, and as a flour treatment agentUsed to improve the manageability of dough during bread making, and improve flour performance during baking. in baked goods and bakery products, and as a flavour enhancerA natural or artificial compound used to enhance a foods existing flavour. in fermented soy products.
Common Uses
Used in baked and bakery products, cheese, yoghurt, soy sauce, miso, egg and egg products, dairy-based flavouring preparations, and in oils.
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