Enzymes Sauce

Enzymes are proteins that speed up chemical reactions. Food-grade enzymes are typically produced through fermentation using yeast, bacteria, or fungi, or they can be extracted from plant or animal sources. They are used to modify food ingredients and improve food processing.

Manufacturers use enzymes to improve dough handling in baked goods, enhance cheese production, clarify juices, and tenderize meats. They can also be used to modify starches for sweeteners or to improve the texture and shelf life of various processed foods.

Enzymes used in food are generally recognized as safe (GRAS) by the FDA. They are proteins that are digested like other proteins in the body and are not expected to pose health risks at typical consumption levels. International bodies like JECFA have also evaluated enzymes, and they are widely used globally.