Food enzymes act as catalyst in the breaking down of vitamins and nutrients in the metabolic reactions. Enzymes are consists of complex amino-acids and helps in digestion. They are primarily involved in interconversion of complex molecules to smaller molecules such as carbohydrate to carbohydrase, lipid to lipase and protein to protease. Furthermore, carbohydrases are classified as amylase, cellulase, xylanase and pectinase. Food Enzymes form an essential part of the global food additives industry.
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Some of the key applications of food enzymes include confectionary, beverages, processed foods, bakery and dairy products. Carbohydrase has various applications in the food industry, making it the most important type of food enzyme. Food enzymes primarily include carbohydrase, lipase and protease. They have digestive, anti-staling and softening properties, which increase the shelf life of foods. Protease and lipase have their main application in dairy sector. Enzymes found host of applications in food industry. Carbohydrases dominate the food enzyme market followed by protease and lipase.
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Food enzymes extracted from micro-organisms using new technology can function in adverse operational conditions. Growing awareness about healthy food products is propelling the growth of food enzyme market. Various health hazards associated with the excessive consumption of food enzymes is expected to limit the growth of this industry.
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