Enzymes, a vital tool for food industry

 Enzymes are essential in the food industry, as they can improve the quality, texture, and flavor of various food products. There are numerous applications found in food industry. In baking, amylases modify starch in appropriate ways, making bread and other baked goods softer and more palatable. In starch sugar processing, enzymes such as alpha amylase, pullulanase, glucoamylase and glucose isomerase are used to break down starch into glucose and turn glucose into fructose, which is used in the production of sweeteners and other food products. In juice and wine production, pectinases are used to clarify fruit juices, while enzymes such as amylase and cellulase are used to break down plant cell walls, releasing more juice and improving the flavor and color extraction. In brewing, enzymes such as alpha-amylase, beta-amylase, fungal amylase, xylanase and beta-glucanase are used to break down starch and other complex carbohydrates, converting them into simple sugars that can be fermented by yeast and improving brewhouse efficiency. In beverage alcohol and ethanol fermentation, enzymes such as amylase and glucoamylase are used to break down starch into glucose, which is then fermented into alcohol. In dairy processing, enzymes such as rennet and lipase are used to coagulate milk and improve the flavor and texture of cheese. In meat processing, proteases are used to tenderize meat, while enzymes such as transglutaminase are used to bind meat proteins together, creating new textures and flavors.

Overall, enzymes are a vital tool in the food industry, allowing for the creation of high-quality, flavorful, and nutritious food products.

Sunson keeps looking into different segments of food industry and frequently launch new enzymatic solutions to address ever changing industry’s care-abouts.