a) Manufacture of dairy flavor
Enhancement of dairy flavor is closely related to fatty acids produced by hydrolysis of milk fats. Compositions of fatty acids after hydrolysis (i.e. short, medium or long chain) are different depending on the lipase used ( Lipase AY "Amano" 30 , Lipase R "Amano" , Lipase A "Amano" 6 , Lipase MER "Amano" , Lipase DF "Amano" 15 , Lipase G "Aamano" 50 ), due to differences in substrate specificity and positional specificity of lipases. These differences are used to produce a variety of aroma, and enhance Butter and cheese flavors in margarine, cakes, and snacks.

b) Refining of oils and fats
Triglyceride, namely ester of fatty acid and glycerol, is a main component of oils and fats. In some types of oils and fats, partial glycerides produced by partial hydrolysis may be present, causing various unfavorable effects. Fatty acids and monoglyceride can be removed by alkaline refining, vacuum distillation, or fractional crystallization, but removal of diglyceride is very difficult. Lipase from a filamentous fungus of the Genus Penicillium ( Lipase G "Amano" 50 ) decomposes diglyceride into glycerol and fatty acids selectively, resulting in an increase in triglyceride content in the oils and fats.

c) Manufacture of food materials
Contamination of egg white with lipids decreases the desirable foaming ability of a product. Lipase ( Lipase A "Amano" 6 ) is used to remove the lipid contamination.
For baking application, lipase ( Lipase DF "Amano" 15 ) contributes to decrease of emulsifying aid since monoglyceride and diglyceride produced by lipase have emulsification.

d) Quality improvement of palm oil
For application of palm oil or similar oils, it is desirable to lower the diglyceride content. Some lipases (for example, Lipase G "Amano" 50 ) can be is used to synthesize triglyceride from diglyceride in an extremely micro-aqueous reaction system. In this case, the lipase is used after immobilization.