E1104: Lipase

What is E1104?

E1104 refers to lipases, enzymes that break down fats into fatty acids and glycerol. Different lipases release different fatty acids, which can strongly influence flavour.

Origin and production

Lipases can be obtained from animal tissues, such as the pregastric glands of calves, kids and lambs, or produced by fermentation using fungi and bacteria. Microbial lipases are now widely used, but animal sources remain important in some traditional cheeses.

Why is it used?

Lipases are used to develop characteristic flavours in cheeses such as Italian hard cheeses, to improve dough handling and crumb softness in bread and pasta, and to modify fats. They also appear in protein powders and dietary supplements as digestive enzymes.

Vegan, vegetarian and halal

Whether a lipase is vegan or vegetarian depends on its source: microbial lipases contain no animal material, while pregastric lipases come from young animals. Only the manufacturer can confirm the source, and those requiring halal or kosher assurance should look for certification.

Safety and regulation

In the European Union, food enzymes including lipases are regulated under a dedicated food enzyme framework, with each enzyme preparation subject to EFSA safety evaluation. They are widely used in food processing worldwide.

Common in