Phospholipase
Phospholipases are enzymes that split phospholipids such as lecithin at specific bonds: A1 and A2 remove a fatty acid, and C removes the phosphate head group. Food phospholipases are made by fermenting molds, yeasts or bacteria, often strains carrying genes from other species, and some A2 is taken from porcine pancreas. Food makers use them to modify egg yolk and lecithin, in baking, in cheese and in oil degumming.
Suppliers sell different products under the same name. Specify the one you need.
Fungal enzyme used in cheese, baking and oil degumming.
Made by fermentation or from porcine pancreas, used to make enzyme-modified egg yolk and lecithin with altered emulsifying behavior.
Used mainly in vegetable oil degumming to raise oil yield.
Most grades are liquids for process dosing; granulates exist for flour treatment and dry mixes.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Activity varies from lot to lot, so record the measured activity and its unit for each lot and set the dose from it rather than from the nominal value. Record the production organism, carrier and any stabilizer or preservative, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1063 describes enzyme-modified lecithin as prepared by treating lecithin with phospholipase A2 or pancreatin.
Source: ecfr.gov (opens in a new tab)GRN 145, for phospholipase A2 from Streptomyces violaceoruber (Genencor), for use to hydrolyze soy and egg yolk lecithins, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)GRN 142, for phospholipase A1 from Aspergillus oryzae expressing a Fusarium venenatum gene (Novozymes), closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes phospholipase (item P.9) from sources including Aspergillus niger, Aspergillus oryzae and Streptomyces violaceoruber.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Darmstadt, Germany
German enzyme company, part of ABF Ingredients, that develops and produces enzymes for baking, juice, brewing, protein hydrolysis and oil processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include phospholipase A1, phospholipase A2, phospholipase C and liquid vs. granulate. Ask each supplier for the specification sheet of the exact grade they quote.
Expect phospholipase activity, enzyme type, production strain and antibiotic activity, heavy metals, microbiology and formulation components, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
21 CFR 184.1063 describes enzyme-modified lecithin as prepared by treating lecithin with phospholipase A2 or pancreatin. GRN 145, for phospholipase A2 from Streptomyces violaceoruber (Genencor), for use to hydrolyze soy and egg yolk lecithins, closed with FDA having no questions. GRN 142, for phospholipase A1 from Aspergillus oryzae expressing a Fusarium venenatum gene (Novozymes), closed with FDA having no questions. Health Canada's List of Permitted Food Enzymes includes phospholipase (item P.9) from sources including Aspergillus niger, Aspergillus oryzae and Streptomyces violaceoruber.
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