Organic Enzyme
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What it is
Enzymes are proteins that help speed up chemical reactions. In food production, they are often derived from microorganisms like yeast or bacteria, or from plants and animals. These enzymes are used to modify food ingredients, improving texture, flavor, or processing.
Why it's used
Enzymes are used in baking to improve dough handling and bread texture, in dairy for cheese making, and in fruit juice production to clarify liquids. They act as processing aids, helping to break down starches, proteins, or fats to achieve desired food characteristics.
Health notes
In the U.S., enzymes used in food processing are generally recognized as safe (GRAS) by the FDA or approved as food additives. They are typically present in very small amounts in the final food product. International bodies like JECFA have evaluated enzymes, and EFSA has also assessed their safety. No significant health concerns are associated with their use at typical levels.
Allergen info
Enzymes themselves are proteins, but they are not typically considered major allergens. If derived from sources like wheat, they could potentially contain gluten, but this is usually removed during processing. Not a major allergen.