Proprietary Natural Enzymes

Proprietary natural enzymes are specific enzymes that food manufacturers use to achieve desired changes in food products. These enzymes are typically derived from natural sources like plants, animals, or microorganisms through controlled fermentation or extraction processes. The exact source and production method are often kept confidential by the manufacturer.

Manufacturers add proprietary natural enzymes to improve dough handling, texture, and shelf life in baked goods like breads and buns. They can also be used in snack and energy bars to modify ingredients and enhance the final product's characteristics.

Enzymes used in food are generally considered safe and are often designated as GRAS (Generally Recognized As Safe) by the FDA. They are typically broken down during digestion and do not have significant health effects at the levels found in food. International bodies like JECFA have evaluated many food enzymes, and EFSA also assesses their safety.