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Enzymes

Enzymes play complex roles in food production as well as general human health and nutrition. In simple terms, their job is to speed up chemical reactions. For example, digestive enzymes in the stomach, mouth, and small intestine help break down food, facilitating the absorption of nutrients into the body. Over the years, humans have harnessed the power of different enzymes for a variety of food applications. Enzymes for example facilitate the fermentation process when making beer, yogurt, and cheese.

Applications for enzymes

Enzyme manufacturers produce enzymes from plant, animal, and microbial sources for use in vegetable and fruit processing, baking and milling, craft brewing and distilling, winemaking, and dairy and cheese processing, among other applications. Each enzyme has a unique three-dimensional shape with a highly specific reactive capability. The use of enzymes in different market segments offers a lot of different benefits, such as:

Baking & Milling

  • Creates prolonged softness
  • Increases dough handling, volume and softness
  • Improves dough strengthening, whiteness, finer crumb structure and crust color
  • Gluten correction in biscuits and wafers
  • Egg reduction in cakes
  • Emulsifier replacement

Craft Brewing & Distilling

  • Easier, faster and more consistent processes
  • Improves steeping, brewing, cooking and germination
  • Improves mashing and yeast nutrition
  • More flexibility in the choice of raw materials
  • More extraction from raw materials
  • Improves the quality of final products

Dairy & Cheese Processing

  • Improved amino acid production and fat hydrolysis for cheese flavor enhancement
  • Improves yield, taste and texture of cheese
  • Aids in the production of cheese with consistent quality and reduced bitterness
  • Helps make cheese with smooth and velvety texture
  • Lactose reduction for milk, cheese and ice cream

Fruit & Vegetable Processing

  • Faster and more efficient juice extraction from apples and pears
  • Depectinization and haze clarification of juices
  • Maceration and color extraction of grapes and berries
  • Cloud stability for citrus juices
  • Juice clarification of stone and tropical fruits
  • De-bittering of fruit juices
  • Improving throughput and membrane cleaning

Wine Making

  • Decreases viscosity and filtration time
  • Increases press yields
  • Improves settling and enhances clarification
  • Improves depectinization and the extraction of tannins and aromas
  • Extracts more color

Regulatory

Please check carefully the laws and regulations applicable for you. Please keep in mind that you are responsible for compliance with any applicable legal and regulatory requirements.

Get in touch

Our Food Experts are at your service. Please contact them for formulation advice and support in using the right enzyme for your product.

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