100% Kosher Vegetable Enzymes

These are enzymes derived from plant sources, often produced through fermentation. They are used to break down proteins, fats, or carbohydrates, aiding in food processing and texture development. The 'Kosher' designation indicates that the enzymes and their production process meet Jewish dietary laws.

Vegetable enzymes are primarily used in the dairy industry to aid in cheese making, helping to coagulate milk and develop flavor and texture. They can also be found in some baked goods and other processed foods to improve dough consistency or break down starches.

Enzymes used in food are generally considered safe and are often naturally present in foods we eat. The FDA recognizes many enzymes as Generally Recognized As Safe (GRAS) for their intended uses. International bodies like JECFA have evaluated enzymes for safety, typically finding them safe at levels used in food. Evidence does not suggest adverse health effects from typical dietary intake of these enzymes.