Food Chemistry and Food Microbiology

Enzymes in Food

Enzymes are the catalysts that perform specific reactions essential for the production and improve the quality of the final product. A very small quantity of enzymes can speed up the reaction to many folds. The enzymes act on a narrow range of conditions such as concentration, acidity, and temperature. The enzymes are extracted from plant sources, animal sources, and even microorganisms. Amylases, Lipase, protease papain, rennet, pectinase are the commonly used enzymes in food industries.