Flavor enhancer

Flavors and aromas that appear from the degradation of fats and triglycerides by lipase are usually strong flavors that deepen the aromatic profile of the ingredient.

Furthermore, if we apply the enzyme to fermented or ready-to-ferment products, it will increase the organoleptic properties of this fermentation, which will directly affect the perception of the umami flavor of the product.

Cheese Whey

When the cheese is fermented and matured, thanks to these processes, thousands of enzymes from the milk, from the environment and from the added rennet act, thus developing very different flavors as in the case of mozzarella, Manchego or Parmesan. By applying lipase to these cheeses or their whey, their flavor evolves to a much more mature and powerful profile, broadening the sensation of aged cheese.