Lipase is an enzyme that catalyzes the formation or cleavage (hydrolysis) of fats (lipids).[1] Lipases are a subclass of the esterases.

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The function(s) performed by the food additive when used in cooking.

  • Flavour enhancer - Improves the taste and/or aroma of foods

Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Country Status Matched Term
United States
Matching Terms Not Found
European Union
Not Permitted
Australia and New Zealand
Approved Lipases
Afghanistan
Unknown None
Philippines
Approved LIPASE (ANIMAL SOURCES), LIPASE (ASPERGILLUS ORYZAE VAR.)
Austria
Not Permitted
Belgium
Not Permitted
Bulgaria
Not Permitted
Cyprus
Not Permitted
Czech Republic
Not Permitted
Denmark
Not Permitted
Estonia
Not Permitted
Finland
Not Permitted
France
Not Permitted
Germany
Not Permitted
Greece
Not Permitted
Hungary
Not Permitted
Ireland
Not Permitted
Italy
Not Permitted
Latvia
Not Permitted
Lithuania
Not Permitted
Luxembourg
Not Permitted
Malta
Not Permitted
Netherlands
Not Permitted
Poland
Not Permitted
Portugal
Not Permitted
Romania
Not Permitted
Slovakia
Not Permitted
Slovenia
Not Permitted
Spain
Not Permitted
Sweden
Not Permitted
United Kingdom
Not Permitted
Australia
Approved Lipases
New Zealand
Approved Lipases

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Derived from animal products - yes

1104 - Lipases: From Animal.

JECFA (Joint FAO/WHO Expert Committee on Food Additives)

Lipase, triglycerin lipase, tributyrase;

Collection of sources used to create this food additive summary.

Source
Codex Alimentarius
Food Standards Australia New Zealand
JECFA (Joint FAO/WHO Expert Committee on Food Additives)
UK Food Standards Agency
Wikipedia

Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.

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