Salt Enzymes

Salt enzymes are enzymes that have been produced using salt as a processing aid or ingredient. Enzymes are proteins that speed up chemical reactions. They are often produced through fermentation using microorganisms like bacteria or fungi, and salt may be used during their production or purification.

Manufacturers use salt enzymes primarily for their ability to modify dough and improve texture in baked goods. They can help strengthen gluten, leading to better dough handling and a more desirable crumb structure in products like pies, pastries, and pizzas.

Salt enzymes are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are proteins that are typically broken down during digestion. International bodies like JECFA and EFSA have evaluated enzymes used in food, often finding them to be safe for consumption. Evidence does not suggest adverse health effects from the typical levels found in food.