The use of antifoams and free-flowing agents is sometimes necessary, to either control the production process or maintain properties during storage.
Enzymes are also in most cases processing aids; being active during the production process and being inactivated in the final food product. Enzymes influence the yield, capacity or efficiency of food manufacturing processes, but also influence end product properties.
Processing conditions, food composition (substrate) and required action are the selection criteria for choosing the correct enzyme. Application of enzymes in baking, beer brewing, alcohol production and fruit processing are well known but novel applications of enzymes are under development.
Get in contact with us if you are in need of a processing aid or want to learn more about their capabilities.
