Preservative Enzymes

Preservative enzymes are proteins that speed up specific chemical reactions in food. They are naturally present in many foods and can also be produced through fermentation using microorganisms like bacteria or fungi. These enzymes are often purified and concentrated for use as food ingredients.

Manufacturers add preservative enzymes to extend the shelf life of baked goods and other foods. They work by slowing down spoilage processes, such as the staling of bread or the breakdown of starches. This helps maintain the desired texture and freshness of products like cakes, breads, and wraps.

Preservative enzymes are generally recognized as safe (GRAS) by the FDA for their intended use. They are naturally occurring substances and are typically broken down during digestion. International bodies like JECFA have also evaluated enzymes used in food, and no significant health concerns are associated with their consumption at typical levels.