# Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Division Note 1: PREPARATION OF THE LIPASE

Extent: E+W+S+N.I.

Lipases with satisfactory activity are commercially available. They can also be prepared in the laboratory in the following manner:
Cool to 0 °C 5 kg of fresh pig’s pancreas. Remove the surrounding solid fat and the connective tissue and grind to a liquid paste in a blender. Stir the paste with 2,5 litres of anhydrous acetone for 4-6 hours, then centrifuge. Extract the residue three more times with the same volume of anhydrous acetone, then twice with an acetone/diethyl ether mixture (1/1 v/v) and twice with diethyl ether.
Vacuum-dry the residue for 48 hours to obtain a stable powder which can be stored for a long time in a refrigerator away from moisture.

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Source: https://www.legislation.gov.uk/eur/1991/2568/annex/VII/division/8/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-1991-2568/annex-VII/division-8/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.