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Ailazyme® LPLA1

1 of 40 products in this brand
Ailazyme® LPLA1 is a food grade fungal phospholipase-A1 enzyme preparation for hydrolyzing phospholipids to lysophospholipids in the dairy industry as a processing aid during cheese, especially Mozzarella and Pasta Filata type, manufacturing. The enzyme is applied prior before coagulation. The treatment reduces fat losses and increases cheese yield due to improved fat and moisture retention in the cheese curd and improved texture in the end product. The usage of Ailazyme® LPLA1 has been proven effective in reducing the fat losses into the whey. Addition of Ailazyme® LPLA1 to the cheese milk has given a significant increase in cheese yield in production of Mozzarella cheeses and other cheese types. Ailazyme® LPLA1 is a phospholipase, which cleaves the p-1 position in phospholipids, an important part of the fat globule membrane. The application of phospholipase a significant increased cheese yield of 1-3% after moisture adjustment.

Ingredient Name: Phospholipase

Functions: Enzyme

Labeling Claims: Halal, Kosher, Non-GMO

Technical Data Sheet
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Knowde Enhanced TDS

Identification & Functionality

Enzyme Type

Phospholipase

Ingredient Name

Phospholipase

Food Ingredients Functions

Enzyme

Ingredients
Phospholipase
Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures

Features & Benefits

Labeling Claims

Halal,

Kosher,

Non-GMO

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Dairy

Food & Nutrition — Processing & Packaging

Food & Beverage Manufacturing

Application pH Range
5 - 10
Utilization

Ailazyme® LPLA1 with an activity not less than 2,100 PLU/G has shown to best perform when used under the following conditions given below.

Application

  • Dairy

Recommendation

  • Application at pH 5-10 and temperature 30–50°C.

Dosage level.

  • A dosage of 25-35 gr per 1000 kg milk with 3.5 percent fat is recommended to improve cheese yield without affecting flow-ability, stretchability, or browning.

The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.

Regulatory & Compliance

Certifications & Compliance

FCC Compliant,

FDA Compliant,

GMP,

Generally Recognized As Safe (GRAS),

Halal,

ISO 22000,

JECFA (FAO/WHO),

Kosher

Purity and Regulatory Aspects

The enzyme in Ailazyme® LPLA1 is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® LPLA1 is GRAS in the USA.

Packaging & Availability

Packaging Type

Bags,

Boxes

Packaging Information

Ailazyme® LPLA1 is available in 5 kg bags in 25kg boxes.

Storage & Handling

Storage Information

Ailazyme® LPLA1 is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.