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Abstract
The flavour of a food system is strongly related to the production of free fatty acids (FFA). The controlled lipolysis and liberation of desired fatty acids are therefore of special interest in the food industry. Lipases that meet the food safety regulations, often do not necessarily possess the desired specificity. It was observed that the profile of FFA can be altered by a pre‐treatment of the lipase with synthetic, as well as natural, polymers. The profile of fatty acids released during incubation in milk was strongly correlated to the polarity of polymer used. The higher the polarity of the polymer, the more unsaturated fatty acids were liberated. After an incubation of the untreated lipase in milk, the oleic‐ versus stearic acid was found to be 3:1. However, using a lipase modified with a dimethyl polysiloxane (Mc Reynolds constant is 44), the ratio was found to be 1.5:1 and a modification with cyanoallyl polysiloxane (Mc Reynolds constant: 844) increased the ratio to 5:1. When applied for lipolysis in food systems, a modification with pectin A was found to be most effective. In this case no covalent bonds between the polymer and the lipase were formed, and therefore, its safety status does not change.