Overview

Phospholipase is a versatile food-processing enzyme with two high-value roles: enzymatic degumming of vegetable oils and improved cheese and dairy production. In both applications, it boosts yield, cuts chemical usage and improves final product quality, directly strengthening the economics of oil refining and dairy processing lines.

Enzymatic Degumming of Vegetable Oil

Crude vegetable oils contain phospholipids (gums) that must be removed before refining. Conventional water or acid degumming is often inefficient with non-hydratable phospholipids, forcing refiners to use large volumes of chemicals, high temperatures and extra process steps that cause oil losses.

Phospholipase degumming converts non-hydratable phospholipids into hydratable lyso-phospholipids that are easily removed by centrifugal separation. The result is higher refined oil yield, lower chemical and energy consumption, and reduced wastewater load. The enzymatic process runs under mild conditions, preserving oil quality and simplifying the refining line.

Low-Fat Cheese and Dairy Production

Reducing fat in cheese often compromises texture, flavor and meltability. Phospholipase treatment of milk or cream improves the emulsifying properties of the remaining fat, helping low-fat cheese retain a smooth, creamy texture and balanced flavor release. The enzyme also stabilizes dairy emulsions used in processed cheese, cheese sauces, dips and other dairy products, improving mouthfeel and preventing phase separation during storage.

In processed cheese manufacturing, phospholipase supports a more homogeneous fat distribution, which improves slicing, shredding and melting behavior. For yogurt and fermented dairy drinks, it contributes to a richer, creamier body without additional fat or stabilizers, allowing formulators to meet both label and cost targets.

Preventing Oiling Out – Increasing Yield

One of the most costly defects in cheese making is "oiling out" (also called oiling off): the release of free fat from the cheese matrix during cooking or melting. Phospholipase strengthens the fat-protein emulsion in the curd, keeping fat locked inside the structure. This prevents oiling out during cooking and melting, improves sliceability and melt performance, and directly increases cheese yield by retaining more fat and solids in the final product.

Why Choose KDN Biotech

KDN Biotech (Shanghai) Co., Ltd., a subsidiary of Vland Biotech Inc. (Shanghai A-share listed), supplies food-grade phospholipase with consistent enzyme activity and complete documentation. With 1,300+ employees and a 70-80% export share, we support customers worldwide with dosage recommendations, application trials and process optimization services.

Getting Started

Optimal results depend on substrate type, process conditions and target product specifications. KDN Biotech provides technical support to help customers determine the right dosage, reaction time and temperature for their specific line, from laboratory trials to full-scale production.