Animal lipase
9001-62-1 · Animal lipase · Lipase enzyme preparation derived from Rhizopus niveusCAS 9001-62-1
Listed as an enzyme, a flavouring agent and a processing aid by the US.
Listed as enzymes (US) · flavouring agents and adjuvants (US) · processing aids (US)
- United States: Enzyme — FDA, Substances Added to Food: LIPASE FROM ANIMAL TISSUE
- United States: Enzymes — 21 CFR 184.1420, citing 21 CFR 170.3(o)(9)
- United States: Flavoring agent or adjuvant — FDA, Substances Added to Food: LIPASE
- United States: Processing aid — FDA, Substances Added to Food: LIPASE
Animal lipase is an enzyme used in cheesemaking to develop the sharp, piquant flavours of Italian cheeses such as Pecorino and Provolone.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| Australia and New Zealand | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Canada | No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here. | ||
| European Union | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Great Britain | No listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it. | ||
| Japan | No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance. | ||
| South Korea | No listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance. | ||
| United States | Permitted | 21 CFR 184.1415and 1 further provisionretrieved 2026-10-17 | |
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
How much is permitted
A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.
| United States | — | 2 no quantity stated |
|---|
No regulator sets a figure for Animal lipase. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.
What it is made from
Extracted from the forestomach tissue of calves, kids or lambs, or from animal pancreatic tissue.
- Not vegan
- Not vegetarian
- May raise a halal question
- May raise a kosher question
Compare other additives on the dietary indexes.
- CAS registry number
- 9001-62-1
How JECFA defines it
The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.
Lipase from Fusarium heterosporum Expressed in Ogataea polymorpha
Synonyms: Triglyceride lipase; tributyrase; butyrinase; glycerol ester hydrolase; tributyrinase; triacylglycerol ester hydrolase Butyrase
Assay, identification and purity criteria
Description and assay
- Specification history
- LIPASE FROM FUSARIUM HETEROSPORUM EXPRESSED IN OGATAEA POLYMORPHA New specifications prepared at the 80th JECFA (2015) and published in FAO JECFA Monographs17 (2015). An ADI “not specified” was established at the 80th JECFA (2015).
- SOURCES
- Produced by submerged straight-batch or fed-batch fermentation of a genetically modified non-pathogenic, non-toxigenic strain of Ogataea polymorpha which contains a synthetic gene coding for the lipase from Fusarium heterosporum. The enzyme is recovered from the fermentation broth. The recovery process includes the separation of cell mass along with the solid waste slurry carrying the residual microorganism from the enzyme by centrifugation and/or filtration. The liquid enzyme filtrate is concentrated by ultrafiltration followed by polish filtration. Food-grade preservatives are added to the liquid enzyme concentrate before spray drying or agglomeration and the product is formulated to the desired activity with food-grade ingredients.
- Active principles
- Triacylglycerol lipase
- Systematic names and numbers
- Triacylglycerol acylhydrolase; EC 3.1.1.3; CAS No. 9001-62-1
- Reactions catalyzed
- Hydrolysis of ester bonds, primarily the 1 and 3 position of triglycerides (yielding di- or monoglycerides plus free fatty acids) Hydrolysis of SN-1 ester bonds of diacyl-phospholipids and diacyl-galactolipids (yielding monoacyl-phospholipids or monoacyl-galactolipids and fatty acids, respectively)
- Secondary enzyme activities
- No significant levels of secondary enzyme activities
- DESCRIPTION
- Off-white to light yellow powder
- FUNCTIONAL USES
- Enzyme preparation Used as a processing aid in the manufacture of bakery products, pasta and noodles, in egg yolk and in oil degumming
- GENERAL SPECIFICATIONS
- Must conform to the latest edition of the JECFA General Specifications and Considerations for Enzyme Preparations Used in Food Processing.
Identification
- Lipase activity
- The sample shows lipase activity. See description under TESTS.
- Lipase activity
- Principle Lipase activity is determined by measuring the rate of release of free fatty acid that results from the hydrolysis of lecithin, used as a substrate. Continuous titration of the liberated free fatty acid with 0.05 M sodium hydroxide enables the determination of the lipase activity from the consumption of base as a function of time. Lipase of known activity is used as control sample. The lipase activity is expressed in Titratable Phospholipase Units (TIPU). One TIPU is defined as the amount of enzyme which liberates 1 μ mol free fatty acid per minute at the specified conditions. Apparatus Water bath with external circulation at 37.0° Thermostable holder (stand) with the corresponding glass beakers Homogeniser (Ultra Turrax or equivalent) pH-stat titrator (Radiometer Phm 290 or equivalent) Reagents and solutions Stock solution CaCl2 0.6 M: Dissolve 8.8 g CaCl2. 2 H2O in demineralised water and make up to 100 ml. Substrate 4% lecithin, 4% Triton X-100, and 6 mM CaCl2: Disperse 12 g lecithin (Sigma product P3644 - Phosphatidylcholine content ≥ 30%) and 12 g Triton X-100 in approx. 200 ml demineralised water with a magnetic stirrer. Add 3.0 ml of 0.6 M CaCl2. Adjust the volume to 300 ml with demineralised water and homogenise the emulsion with the homogeniser (20,000 rpm, 20 sec). Prepare the substrate fresh every day. Sample preparation Prepare an enzyme solution to give a slope on the titration curve between 0.06 and 0.18 ml/min, with an addition of 300 μ L enzyme solution. Weigh an amount of enzyme equal to (1800/expected activity enzyme)g in order to prepare 100 ml of enzyme solution. Dissolve the enzyme in 50 ml of demineralised water in a beaker and stir the solution for approx. 15 min. Transfer to a 100 mL volumetric flask and make up to the final volume. Control sample Prepare a solution of a control enzyme sample of known activity in demineralised water. Procedure (carry out in duplicate): 1. Add 25.0 ml substrate to the thermostable glass beaker and thermostat to 37.0°. Thermostating takes ca. 10 min. 2. Adjust the pH of the substrate to 7.0 with 0.05 M NaOH. Stir the solution continuously. Start the pH-stat titrator and add 300 μ l enzyme solution. 3. After 8 min stop the titration and calculate the slope ( α ) of the titration curve between 5 and 7 min. Measure a control sample of known activity prepared in the same way as the sample. The detection limit is 3 TIPU/ml enzyme solution. Calculations Calculate the lipase activity, expressed in TIPU/g enzyme: α ∙ N ∙ 10 ଷ ∙ Vଵ TIPU g ⁄ ൌ m ∙ Vଶ where α is the slope of the titration curve between 5 and 7 min of reaction time (ml/min) N is the normality of the NaOH used (mol/l) V1 is the volume in which the enzyme is dissolved (ml) m is the amount of enzyme added to V1 (g) V2 is the volume of enzyme solution added to the substrate (ml)
Every name it appears under
3 recorded names. A label may use any of them.
CAS registry number
- 9001-62-1
As it appears in regulation
- Animal lipase
- Lipase enzyme preparation derived from Rhizopus niveus
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.
Common questions
Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.
- What is Animal lipase?
- Animal lipase is an enzyme used in cheesemaking to develop the sharp, piquant flavours of Italian cheeses such as Pecorino and Provolone.
- What is Animal lipase used for in food?
- It is listed as an enzyme, a flavouring agent and a processing aid — the role the US assigns it. This page shows every function each regulator records, with the citation for each.
- Is Animal lipase banned in Europe?
- No. Animal lipase is not on the EU's list of authorised food additives, but it would not be expected to be: every role regulators give it — enzyme, flavouring agent and processing aid — the EU regulates under separate law. Its absence from the additives list says nothing about whether it is permitted in Europe.
- Where is Animal lipase permitted?
- Of the seven regulators this site reads, the US permits it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
- Is Animal lipase vegan?
- No. Animal lipase is animal-derived, and is not vegetarian either. This page says what it is made from.
Sources for this page
- ecfr retrieved 2026-10-17
- jecfaspecs retrieved 2026-09-23
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