10-04-2017, 08:31 PM
Enzymes have been applied in food processing for millennia, and today they are enabling various food industries to provide the quality and stability of its products, with increased production efficiency.
They also provide environmental friendly products to consumers that were manufactured, reducing consumption in energy, water and raw materials - and generating less waste.
Enzymes contribute to a company s sustainability profile, because they help improve the environmental footprint of the industrial process by reducing its energy consumption and maximizing its efficiency.
Food enzymes are mainly used as processing aids (>99% of the cases):
Enzymes are intentionally added to perform a function during the processing of raw materials, ingredients or food. But they have no technological function in the final food.
Industrial enzymes share the same properties as the enzymes naturally found in food raw materials. In most cases the added enzymes merely accelerate the processes that already occurs naturally by the endogenous enzymes - and only small quantities are needed to perform the function