Lipases with preferred thermo-tolerance in Food Industry

Lipases are defined as 'esterases' of carboxylic acid because of their explicitness for carboxylic acid ester bonds. In general, these enzymes can be of bacterial, fungal and plant (seeds) origin with catalytic property variations. Extensive use of lipases in industries is due to the exhibition of stereo, regio and substrate specificity and thermostability. This review provides a gist of lipase applications and from the synthesized gist it was evident that lipases are extensively used in dairy and flavour industries. Emphasis was laid on applications of thermostable lipases especially in food industry which provided novel strategies as a substitute for chemical flavours in food industry. Synthetic chemical flavours usually improve the food taste but they show certain devastating effects if they are not within acceptable daily intakes. In order to beat the chemical flavour toxicity, an attempt is made here to tackle these issues with thermostable lipases produced flavours with evidence of some research in this direction. Finally, this review aims at providing the need to research more natural lipases and standardize their usage in food industry.