CAPALASE® MICRO R800 - BOLD CHEESE FLAVOURS MADE EASY

HIGH-PERFORMANCE MICROBIAL LIPASE FOR SHARP, PIQUANT, AND ITALIAN-STYLE CHEESES

What is

Capalase

® Micro R800?

Capalase® Micro R800 is a off-white to cream, free-flowing granulated microbial lipase derived from Rhizopus oryzae, designed to deliver strong, sharp, and distinctive flavour profiles in cheese production.

It is ideal for Italian and mould-ripened cheeses, offering consistent and controlled flavour intensity.

Why Choose Capalase® Micro R800?

•Sharp & piquant flavour development.

•Highly efficient at low dosages.

•Consistent performance batch-to-batch.

•Suitable for vegetarian & vegan production.

•Non-GMO production organism.

Application & Usage

•Mild Flavour Cheese: ± 1 g per 1000 L milk.

•Strong Flavour Cheese: up to 85 g per 1000 L milk.

•Enzyme-modified Cheese (EMC): 0,5 – 5 %.

(Dosage depends target flavour intensity and cheese type)

Certification, Storage & Shelf-life

•Shelf-life of 24 months from date of production of stored as instructed.

•Store @ 4 – 8 ºC, securely sealed and away from sunlight.

•Halaal & Kosher approved.

Best Suited For:

•Italian-style Cheeses (Romano, Provolone, Parmesan).

•Feta, Manchego.

•Blue and Mould-ripened Cheeses.

•Enzyme-modified Cheese (EMC) production.

Key Advantage vs Animal Lipase

Feature	Capalse® Micro R800	Calf Lipase
Origin	Microbial (fungal)	Animal (calf)
Flavour	Sharp, strong, piquant	Mild, buttery, delicate
Diet Suitability	Vegan / Vegetarian	Not Vegetarian
Dosage	Very low to high range	Moderate
Application	Bold Cheeses	Traditional Cheeses

Attached:

- Specification:

- Online Link: https://dynamikoingredients.zohocommerce.com/search-products?q=capalase

For Pricing & Orders: order@dynamiko.co.za 

For Technical Support: technicalinfo@dynamiko.co.za / retha@dynamiko.co.za

• Related Articles

• ANIMAL AND MICROBIAL LIPASES IN THE DAIRY INDUSTRY

  Introduction Lipases are fat-hydrolyzing enzymes that break down milk triglycerides into free fatty acids and glycerol. In the dairy industry, they are essential for flavour development, particularly in cheese ripening and the production of ...

• LIPASE: THE ESSENTIAL ENZYME FOR FLAVOURFUL CHEESES

  ENZYMES ARE BIOLOGICAL MOLECULES, TYPICALLY PROTEINS, THAT ACT AS CATALYSTS TO SPEED UP CHEMICAL REACTIONS IN LIVING ORGANISMS. IN THE FOOD INDUSTRY, ENZYMES PLAY A CRUCIAL ROLE IN IMPROVING FOOD PRODUCTION, ENHANCING FLAVOUR, TEXTURE AND NUTRITIONAL ...

• MAXIREN® LIQUID RENNET AND MICROCLERICI POWDER - CHEESE-MAKING COAGULANTS

  MAXIREN® LIQUID RENNET High-Purity Liquid Coagulants for Consistent, High-Performance Cheese Production Maxiren® is a premium liquid rennet designed for reliable coagulation and uniform cheese quality. It is ideal for producers seeking precision, ...