The types segmentation classifies naringinase based on its biological source and production methodology, influencing cost structure and functional performance. Microbial‑derived enzymes, sourced from bacteria (e.g., Bacillus spp.) and fungi (e.g., Aspergillus spp.), dominate the market owing to scalable fermentation processes and lower upstream expenses; they are preferred for bulk industrial use. Plant‑derived preparations, extracted from citrus seeds, offer a natural label but face limitations in consistency and yield, confining their niche to specialty food applications. Recombinant naringinase, engineered in hosts such as Escherichia coli or Pichia pastoris, delivers high specificity and enables immobilization on carriers, thereby extending operational life and facilitating continuous‑flow reactors. Within recombinant variants, immobilized formats command premium pricing due to reduced enzyme turnover costs, while free‑form products remain essential for batch‑process flexibility. This typology elucidates how source‑based differentiation contributes to market segmentation, pricing strategies, and adoption rates across end‑use sectors.