Fungal Enzymes
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What it is
Fungal enzymes are proteins produced by fungi that help break down other substances. They are often produced through fermentation, where fungi are grown in controlled conditions to maximize enzyme production. These enzymes are then purified for use in food.
Why it's used
Manufacturers use fungal enzymes as processing aids to improve the texture, flavor, and shelf life of foods. They can act as dough conditioners in baked goods, help clarify juices, or break down proteins in dairy products. They are commonly found in baked goods, dairy products, and processed meats.
Health notes
Fungal enzymes used in food are generally recognized as safe (GRAS) by the FDA. They are proteins that are typically broken down during digestion and are not expected to have adverse health effects at the levels used in food. International bodies like JECFA have evaluated enzymes, and EFSA has also assessed their safety. No significant health controversies are associated with their use.
Allergen info
Fungal enzymes are not derived from any of the nine FDA major allergens. They do not contain gluten.