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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