Enzyme Water

Enzyme-modified water is water that has been treated with enzymes to alter its properties. Enzymes are proteins that speed up chemical reactions. These enzymes are typically derived from microbial sources like bacteria or fungi and are used to modify the water's structure or solubility characteristics.

Manufacturers use enzyme-modified water to improve the texture, dough handling, and shelf life of baked goods. It can help create a softer crumb, a more consistent dough, and extend freshness. It is commonly found in breads, buns, and other baked products.

Enzyme-modified water is generally considered safe for consumption. In the US, it is typically not regulated as a food additive because the enzymes used are often considered processing aids. International bodies like JECFA have evaluated enzymes used in food processing, but specific evaluations for 'enzyme water' as a distinct ingredient are not common. There are no widespread health concerns associated with its typical use in food.