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Enzyme solutions for food processors - "Enzymes — protein molecules with catalytic functions — are among the most unique and natural processing aids used in the food and beverage industry. In fact, the manufacture of many of today’s processed fruits and vegetables, wines, and juices would not be possible without the use of enzymes. Not only do they function as catalysts for many important reactions; they meet the natural criteria by virtue of being made by living organisms" (Food Product Design). Read on...


Selecting an Enzyme - "Enzymes serve numerous functions in food production, from maximizing juice extraction of pectin-rich fruits to extending shelf life in baked goods through slowing starch retrogradation. Yet the evaluation and selection of enzymes for a specific food processing application can be extremely time-consuming due to the sheer number of choices. Indeed, there are hundreds of commercial brands and even more variations among each class of enzymes based on their side activities" (Food Product Design). Read on...

Understanding Enzyme Function in Bakery Foods - "Many food product designers consider enzyme use new and innovative. While this is true for many categories, the baking industry actually has a long history of enzyme study and application. In fact, some references to the use of added enzymes in bakery foods are over 100 years old. Getting the most out of enzymes in bakery products requires some planning on the part of the designer and a better understanding of what enzymes can do". (Food Product Design). Learn more...

Enzymes That Aid Beverages - "Some in the food industry regard enzymes as nuisances -- substances that must be deactivated or destroyed to create an acceptable product. However, for others, particularly in the beverage industry, enzymes and the reactions they catalyze are indispensable". (Food Product Design). Learn more...

Juice Up - "Juice is extracted from fruit by mechanical means. The extraction process uses various types of presses, either batch or continuous, depending on the type of fruit being processed. Pretreating the fruit increases juice yield. Thick-skinned citrus fruits are cut in halves or quarters prior to pressing; apples and other pomes are ground; and grapes and berries are crushed. Various other pretreatments might include heat and adding enzymes". (Food Product Design). Read on...