loader image

SPREADZ™
LM 340

Lipase Solution for Margarine & Spreads

Best For Spread and margarine manufacturers needing better plasticity, spreadability, and texture consistency.

GEPZYMES SPREADZ™ LM 340 is a lipase-based enzyme solution designed for margarine and spread fat systems. It helps optimize fat functionality for improved spreadability and stable texture across varying storage and climatic conditions. SPREADZ™ LM 340 supports processors developing consumer-friendly spreads with consistent performance and improved processing reliability.

Applications:

Benefits

  • Improved spreadability
  • Stable texture profile
  • Better plasticity management
  • Consistency across batches/climates
  • Application-focused optimization support
  • Supports structured fat behavior in spreads
  • Helps improve plasticity and spreadability consistency
  • Assists in texture stability optimization
  • Supports product performance across different climates

What It Does

  • Define target texture/spreadability profile
  • Evaluate with current fat blend
  • Optimize dosage + process parameters
  • Validate storage stability and application performance

Poor spreadability, hard/soft seasonal variation, texture inconsistency, unstable plasticity.

FAQ – GEPZYMES SPREADZ™ LM 340

What is GEPZYMES SPREADZ™ LM 340 used for?

GEPZYMES DEGUMZ™ PLA 100 is a phospholipase-based enzyme solution used in enzymatic degumming of crude vegetable oils. It is designed to help improve gum/phospholipid conversion and support better refining performance in edible oil processing. Enzymatic degumming is used in industry to reduce oil losses in degumming compared with conventional approaches in many cases. 

It can be evaluated for multiple vegetable oils such as soybean, sunflower, canola/rapeseed, rice bran, and other crude edible oils, depending on phosphorus level, gum profile, and refinery conditions. Final suitability should always be confirmed through trials.

Degumming is typically one of the first refining steps after crude oil extraction. Its purpose is to remove phospholipids (“gums”) and related impurities before downstream refining operations. This is a standard industry principle and is widely described in edible oil refining literature. 

Enzymatic degumming is often selected when processors want to improve gum conversion, reduce neutral oil loss, and increase yield, especially in oils with challenging phospholipid profiles. Industry sources describe lower oil loss and higher neutral oil yield as key advantages in suitable systems.

It is designed to support better gum handling and separation, which may help reduce losses associated with incomplete degumming and downstream refining load. Actual improvement depends on crude oil quality, plant setup, operating conditions, and process control.

Oils and Fats

OLEOZYM™ FS 410

Lipase blend for fat splitting applications in oleochemical processing and downstream value addition.

OILRECOV™ LIP 210

Lipase blend designed to reduce refining losses and improve oil recovery from soapstock-prone systems.

LIPOMOD™ SL 320

Lipase blend for specialty fats and structured lipid modification without hydrogenation routes.

DEGUMZ™ PLA 100

Phospholipase solution for enzymatic degumming of vegetable oils with improved gum/phospholipid removal.

SPREADZ™ LM 340

Lipase-based enzyme solution for margarine and spread fat systems requiring stable texture and plasticity.

OLEOZYM™ ET 420

Industrial lipase solution for esterification and transesterification processes requiring better selectivity.

BIOFUELZ™ UCO 510

Proprietary blended enzyme program for used cooking oil and recovered oils with variable quality.

TALLOWZYM™ TF 530

Lipase blend developed for animal fats and tallow processing with variable and hard-to-handle streams.

Transforming With
the Science

Food & Agriculture

Protein & Processing

Industrial Applications