Toufood Lipase Powder 100g

Lipase Enzyme Powder

Toufood Lipase Powder 100g is a concentrated culinary enzyme designed to break down natural fats of both animal and vegetable origin. Produced through fermentation using Rhizopus oryzae, Lipase acts on fats to modify their structure, opening up interesting possibilities for developing flavour, texture and other sensory characteristics in food.

Lipase enzymes work by breaking fats down into smaller components, including fatty acids and glycerol. In culinary applications, this process can influence how fatty ingredients taste, smell and behave, making Lipase particularly interesting for modern gastronomy, food development and experimental cooking.

Toufood Lipase can be applied directly as a powder or prepared as a solution for coating, dipping or injecting into suitable foods. For more thorough penetration, Toufood recommends vacuum impregnation using 2–5 cycles.

Key Features:

• 100g pack.
• Concentrated lipase enzyme powder.
• Produced by fermentation of Rhizopus oryzae.
• Acts on natural fats of both animal and vegetable origin.
• Typical dosage is 2–10g per kg, depending on the application.
• Can be applied as a powder or prepared as a solution.
• Suitable for coating, dipping, injection and vacuum impregnation.
• Toufood recommends 2–5 vacuum cycles for effective impregnation.

Recipe Inspiration:

• Lipase-Treated Cream – Experiment with a controlled amount of Lipase in a high-fat dairy preparation to explore how enzymatic breakdown changes its flavour and aromatic character.
• Enzyme-Treated Coconut Cream – Apply Lipase to a coconut-based preparation to explore the effect of enzymatic fat breakdown on a naturally high-fat plant ingredient.
• Experimental Butter Sauce – Use Lipase as part of controlled recipe development with butter before incorporating it into a sauce, exploring how lipolysis can alter the final flavour profile.
• Modernist Fat-Based Garnish – Experiment with Lipase and a suitable animal or vegetable fat as part of a technical dish, using carefully controlled dosage and processing time to investigate new flavour and sensory characteristics.

What happens when Lipase breaks down fat?

Lipase catalyses the hydrolysis of triglycerides, breaking them down into components including free fatty acids and glycerol. Those fatty acids can affect the aroma and flavour of a food, which is one reason lipase enzymes are used in areas of food production where flavour development is important.

Why does Lipase sometimes create a stronger flavour?

The free fatty acids released during lipolysis can have distinctive sensory characteristics. Depending on the fat being treated and the extent of the reaction, enzymatic activity can therefore create more pronounced aromas and flavours. Precise dosage and controlled processing are important when experimenting with Lipase.

Does Lipase work with both plant and animal fats?

Yes. Toufood Lipase is designed to degrade natural fats from both animal and vegetable sources. The results will vary according to the composition of the fat and the conditions of the application, so Toufood's recommended dosage and technique should be followed when developing a preparation.

Ingredients:

Maltodextrin, Lipase.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.