Enzymes
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What it is
Enzymes are proteins that act as catalysts, speeding up specific chemical reactions without being used up themselves. They are naturally found in all living organisms, including plants, animals, and microorganisms. For food use, they are often produced through fermentation using carefully selected microbes.
Why it's used
In food production, enzymes are added to improve texture, flavor, shelf life, and processing efficiency. They are used in baking to improve dough handling and bread volume, in dairy to coagulate milk for cheese making, and to clarify fruit juices and beers.
Health notes
The FDA generally recognizes many food enzymes as safe (GRAS) or permits them as food additives. Since enzymes are proteins, they are typically broken down during digestion, and many are inactivated by heat during food processing. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated numerous food enzymes and often concludes that an acceptable daily intake (ADI) is "not specified" because they are not considered to pose a safety concern at typical use levels. The European Food Safety Authority (EFSA) also evaluates the safety of food enzymes.
Allergen info
Enzymes themselves are proteins, but the generic term "Enzymes" is not considered a major allergen. However, specific enzymes can be derived from sources that are major allergens, such as wheat or soy, and this would typically be indicated if present in the final food product.