Abstract: As a green biocatalyst, lipase is widely used in food and other industrial fields. However, lipase structure is easily to be destroyed and which results in the poor stability. The immobilization of lipase is the key technology to improve the stability and reutilization rate of lipase. The continuous emergence of new materials in recent years has brought opportunities for the immobilization of lipases. Since lipase is a special enzyme that acts on the oil-water interface, the physical and chemical properties of the immobilized material will directly change the catalytic properties of the immobilized enzyme and improve the enzyme activity, selectivity and stability. This article reviews the materials and methods for immobilizing lipase in recent years, and their applications in the field of food processing, and looks forward to the development prospects of immobilized lipase.