How is Enzyme Manufacturing Useful Across The Food Industry?

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19 April 2021

Enzymes in food industry are tiny powerhouses made by living cells that speed up chemical reactions millions of times faster! They’re the secret sauce behind cheesemaking, the magic bubbles in beer, the rising stars in bread, the juice behind fruit crush, the smooth touch in leather tanning, and so much more. The points below elucidate how enzyme manufacturing has been useful across the listed food industries:

Table of Contents

Enzymes Used In The Food Industry

Breweries

Enzyme manufacturing has been a crucial reason for the success of the beer manufacturing industry. Breweries wouldn’t be able to brew their beer without enzymes and the yeast that are present in the beer.One of the first steps in brewing is waking up the grains! They start to sprout, and special enzymes called amylase work their magic breaking down starch into sweet maltose and glucose. Then, the real party begins! Yeast gobbles up these sugars and turns them into alcohol and fizzy CO₂, bubbling its way to a perfect brew.

There are two main biochemical processes central to brewing that require enzymes:

Conversion of starch (naturally present in barley) into fermentable sugars.
Fermentation of sugars by yeasts to produce ethanol and carbon dioxide.

To be useful for brewing, starch must be broken down into smaller units, such as maltose and glucose, which can later be used by yeasts during fermentation. The enzymes responsible for breaking down the long starch chains into fermentable sugars are called starch hydrolases. Four main enzymes are involved in the transformation, all of which are produced or activated during malting. All of the subsequent enzymes are necessary so as to maximize the fermentability of the brew:

Alpha amylase
Beta amylase
Dextranase
Alpha glucosidase

All in all, the process of brewing beer requires a whopping 12 enzymes!

Cheese Making

Cheesemaking is an ancient art with a simple recipe—just milk, bacteria, rennet, and salt! But here’s the real secret: enzymes are the flavor masters and texture makers of every cheese. Rennet, the cheese-curdling champ, breaks down milk protein to form those delicious curds. It’s a mix of chymosin and pepsin, naturally found in the stomachs of milk-loving animals. But don’t worry—modern cheese wizards get their chymosin from plants, fungi, and microbes, keeping the cheesy magic alive for all! Rennet is the curd creator, working behind the scenes to thicken milk into rich, creamy goodness. It kicks into action between 85-105°F, and even when things heat up, it won’t tap out until a sizzling 140° F. So, when the recipe states, it is time to cut the curds, it is important to do so in a timely manner. Otherwise, the curd can become too firm for the cheese you’re trying to form.

Fruit Juice And Tea Industry

Enzyme manufacturers are the real juice of the fruit industry! They whip up powerful enzymes like pectin, cellulase, and amylase each playing a fruitful role in juice production. Whether working solo or teaming up, these enzymes help peel away the hard work by making fruit juicier, smoother, and more stable. They also squeeze out the best in vegetable juice, keeping it fresh, nutritious, and long-lasting. From reducing viscosity to enhancing clarity, enzymes make sure every drop of juice is pure gold sip after sip

Additionally, enzymes also are widely utilized in the deep processing of tea. Tannase can improve the tea cold-soluble, prevent tea from becoming cloudy, and can improve its strength. It is utilized in tea, tea, and oolong tea. Cellulase and pectinase are special helpers that break down the outer layer of tea leaves. This helps the good parts of the tea dissolve faster, making instant tea ready more quickly. These enzymes also make the tea clearer and improve its smell, giving it a fresher and better taste. With the help of these enzymes, every cup of tea becomes smooth, clear, and full of flavor. Protease is another special helper that makes it easier to get more tea from the leaves. It also helps make the tea clearer, improves its taste, and helps separate the different parts of the tea better. This means a fresher, tastier, and more enjoyable tea

Baking Industry

Baking enzymes are special helpers used to make flour better and dough more stable. They improve the texture, size, and color of baked goods. These enzymes also keep bread soft for longer, give it a nice, even crumb structure, and help it stay fresh. With their help, bread looks, feels, and tastes better! To meet the rising demand for quality, enzymes are seen as natural solutions in today’s baking market. Breadmaking is one of the foremost common food processing techniques globally. The use of enzymes in bread manufacturing shows their value in internal control and efficiency of production.Amylase is a special enzyme added to bread flour to help keep moisture inside. This makes the bread softer, fresher, and lasts longer. Other enzymes, like lipase and xylanase, help make the dough more stable and easier to work with. Glucose oxidase and lipoxygenase are used to make the dough stronger and give the bread a whiter color. Amylase is a special enzyme added to bread flour to help keep moisture inside. This makes the bread softer, fresher, and last longer. Other enzymes, like lipase and xylanase, help make the dough more stable and easier to work with. Glucose oxidase and lipoxygenase are used to make the dough stronger and give the bread a whiter color. Together, these enzymes help make bread softer, tastier, and better in quality

Thus, we see how the act of enzyme manufacturing has been nothing less than a blessing for the food industry. The industries using these enzymes are just a few among many! Many other companies also rely on enzymes to make their products faster, smoother, and more consistent. Whether it’s making bread, juice, or other foods, enzymes help improve the process and make sure everything turns out just right

Enzymes For Food Industry