Lipäse

What is it?

Lipase is the enzyme that has the capacity to degrade lipids, mainly the triglycerides that we usually call fats, so it will allow us to change both their texture and their aromatic profile

Lipid

Greek ‘Lipos- (λίπος) means ‘ fat ’

A group of hydrophobic biomolecules, among the most common we find the triglycerides that we usually call fats, which can be of animal or vegetable origin. These fats give each food a characteristic flavor and texture. Depending on the fatty acids that make it up, its properties will vary.

What does it do?

By using Lipäse, we manage to modify the aromatic profile of ingredients that contain fat, such as dairy products, oils and vegetables such as nuts or avocado. These released aromatic profiles provide rancid, fruity or matured flavours, so that, in the right measure, they will give a nuance to the original flavor of the food.