Enzyme For Improved Cooking
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What it is
Enzymes used in food processing are proteins that speed up specific chemical reactions. They are often derived from plants, animals, or microorganisms like yeast and bacteria. These enzymes are typically produced through fermentation and then purified for use in food.
Why it's used
Enzymes are added to improve the texture, flavor, or processing of foods. In noodles, they can help create a smoother dough and prevent stickiness. They are also used in baking to improve dough handling and bread texture, and in dairy products to aid in cheese making.
Health notes
Enzymes used in food processing are generally recognized as safe (GRAS) by the FDA. They are proteins that are broken down during digestion and are not expected to have adverse health effects at typical consumption levels. International bodies like JECFA have evaluated many food enzymes. There is no widespread controversy regarding their use in food.
Allergen info
Enzymes themselves are not typically major allergens. However, if an enzyme is derived from a source that is a major allergen (like wheat or soy), it may be considered an allergen. Gluten is a protein found in wheat, barley, and rye; enzymes derived from these sources may contain gluten.