Lipase is an enzyme that breaks down lipid (or fat) molecules.
Enzymes are naturally present in all biological systems. It can be selectively isolated from plant, animals and microorganisms. From industrial sources, bacteria or fungi produce the desired enzymes through a fermentation process.
Lipase only works on lipid molecules. Lipase, like other enzymes, is sensitive to pH, temperature, moisture, ions and ionic strength, shearing and pressure. Lipase functions best in the range 30oC to 40oC (86oF to 104oF) and are usually destroyed at temperatures above 45oC (113oF). In bread making, lipase breaks down lipid molecules into glycerol and free fatty acids. This naturally produces mono and diglycerides in dough, which provides emulsification to the process.
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