Protease

Proteases are a group of enzymes that break down proteins. They can be found naturally in the body and in many foods. In food production, proteases are often produced through fermentation by specific microorganisms like bacteria or fungi, or extracted from plant sources like papayas or pineapples.

Proteases are used in food manufacturing to modify proteins, which can improve texture, flavor, and processing. They are often found in baked goods to improve dough handling, in dairy products to aid in cheese making, and in meat tenderizers. They can also be used to clarify beverages.

Proteases are generally recognized as safe (GRAS) by the FDA for use in food. They are enzymes that are broken down during digestion, similar to the proteins we eat. International bodies like JECFA have evaluated proteases, and EFSA has also reviewed their use. They are not typically associated with adverse health effects when consumed at levels found in food.