Highly selective enzymatic hydrolysis for enhancing fats and oils
A natural enzymatic process using selective lipases to modify fats and oils by targeting unsaturated fatty acids. Hydrolysis converts targeted components into saturated diglycerides and triglycerides, shifting melting and crystallization behavior to improve oil functionality. The approach is non-GMO and avoids hydrogenation, supporting food applications requiring tailored fat properties.
Overview
A highly selective enzymatic approach leverages lipases and esterases to target and hydrolyze specific unsaturated fatty acids within mixed triglycerides. The reaction produces saturated diglycerides and triglycerides, which changes the melting and crystallization properties of fats and oils. This non-GMO and non-hydrogenation method provides a natural route to enhance oil properties for food applications where such modifications are desired.
Technical specifications
The technology uses enzymes with over 98% selectivity for hydrolyzing targeted fatty acids, enabling precise and effective modification. Prior demonstrations include integrating these enzymes into full-scale oilseed processing plants with minimal changes required in capital expenditure or operations. Oil properties can be tuned by adjusting melting points and crystallization behavior, and the process may support improved thermostability of proteins to match specific processing needs.
Technology readiness level
The technology is currently at TRL 5, indicating validation in relevant environments and readiness to scale toward commercial application. Further validation is underway to optimize enzyme expression and scale for broader application.
About BASF
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Our teams are committed to putting health and safety first, making sustainability a part of every decision, and meeting strict compliance and environmental standards. We embrace diversity—in people, perspectives, and experiences—and promote open feedback grounded in honesty, respect, and trust. We see setbacks as opportunities to learn and improve.
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