Enzyme

Enzymes are proteins that act as biological catalysts, speeding up specific chemical reactions without being used up themselves. They are naturally present in all living organisms, including plants, animals, and microorganisms. For food production, enzymes are often produced through fermentation using carefully selected microorganisms.

Manufacturers add enzymes to food products to improve texture, flavor, appearance, or shelf life, and to aid in processing. They are widely used in baking to improve dough handling and crumb structure, in dairy for cheese making and lactose-free products, and in brewing and juice clarification. They can also be found in products like Alfredo sauce to modify starches or proteins.

Many enzymes used in food are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) or are approved food additives. As proteins, enzymes are typically digested in the human body like other dietary proteins. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many food enzymes and often conclude that an acceptable daily intake (ADI) does not need to be specified due to their nature. Allergic reactions are rare but can occur, particularly in occupational settings from inhaling enzyme dust.