Lipases are endowed with a substrate specificity that surpasses that of any other known enzyme. This confers on these enzymes an application potential that is literally boundless. Lipases can be employed in the production of pharmaceuticals, cosmetics, leather, detergents, foods, perfumery, medical diagnostics, and other organic synthetic materials. This review attempts to present a comprehensive discussion on the present status of this unique group of enzymes in industry, as well as the actual potential. It represents an endeavor to provide a sincere answer to the question, “What can be done with this enzyme?” as well as, “Can lipase be utilized for this purpose?” It is intended that the manuscript will cover or at least mention all known applications, based on the exploitation of a particular type of reaction catalyzed by lipases. An attempt will be made to cover as large a number of references as possible, so as to further underline the importance and significance of lipase action for industry.

Applications of lipase

This review focuses on the use of immobilized lipase technology to effect hydrolysis, ester synthesis, and interesterification reactions. The various immobilization procedures, reactor configurations, and process considerations are all reviewed and discussed.

Immobilized lipase reactors for modification of fats and oils—A review

Pregastric Esterase and other Oral Lipases—A Review

Release of Volatile Branched-Chain and Other Fatty Acids from Ruminant Milk Fats by Various Lipases

Application of Lipolytic Enzymes to Flavor Development in Dairy Products

Technology has been developed for the production of flavor systems via controlled enzyme modification of fats. Lipases and esterases from various sources are used. Fats modified include milk fat and meat fats. A wide range of flavor profiles can be produced via control of enzyme, fat and processing prior to and subsequent to enzyme modification. Applications for the flavor systems include margarine, imitation dairy products, confections and prepared foods.

John H. Nelson

Papers

Enzymatically produced flavors for fatty systems