Food Enzymes and its Multi-Parametric Functions in Food Industry
Currently food enzymes are used for a growing range of applications: bakery, cheese making, production of fruit juices, starch processing and so on. Food enzymes in baking industry help increasing the volume of baked goods, enhancing crumb structure, crust, shape and color. Amylases and lipases are specifically used to develop initial softness of cakes and bread and give them extended shelf life. Pectinase is used in the production of wine and fruit juice clarification whereas alpha amylase, glucoamylases, hemicellulases, maltogenic amylases, glucose isomerases enzymes are used for starch modification and conversion (dextrose or high fructose syrups). Moreover, Inulinases enzymes are used in the manufacture of fructose syrups.
Food enzymes are derived from animals, plants and microorganisms such as amylase a starch-digesting enzyme is obtained from germinating barley seeds. However most of the enzymes are derived from a range of beneficial micro-organisms. The global food enzymes market is set to reach $1,798.9m by 2020 with increasing availability of various food enzymes as well as continuous government efforts to encourage food improvement agents in various countries.
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