Food enzymes have a wide range of important functions in the food industry. They play a crucial role in food processing, helping with preservation and improving the overall quality of food products. They are useful tools for food makers that want to maximize product quality and processing efficiency because of their variety of uses.
These enzymes are essential for dissolving complicated nutrients into smaller, easier-to-assimilate parts that the body can use for development, maintenance, and energy.
Here are a few Food Enzymes listed below:
Pectinases: They’re commonly utilized in extracting fruit juice, making wine, and processing fruit to boost juice production, clarify juices, and enhance fruit texture.
Invertase: Invertase enzymes play a crucial role in the food industry, being utilized in making various confectionery items like chocolates, candies, and fondants by transforming sucrose into invert sugar.
Bromelain: Bromelain enzymes have found their way into the food industry, serving as meat tenderizers and protein digesters. These incredible enzymes work their magic by breaking down muscle proteins in meat, resulting in a more tender and delightful texture.
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PECTINASE ENZYME
Product Description: Pectinase enzymes, also called pectic enzymes or pectolytic enzymes, are a set of enzymes that break down pectin, a complex carbohydrate presents in plant cell walls. In industrial applications, pectinase enzymes are used to extract juices from fruits, clarify beverages like wine and fruit juices, soften fruits, improve the texture of food products, enhance the digestibility of animal feed, and facilitate processes in the textile and paper industries.
Structure & Source: Pectinases belong to different enzyme classes, including hydrolases, lyases, and transferases. They can be further classified based on their specific activities. Pectinase enzymes mainly come from microorganisms like bacteria, fungi, and yeasts, as well as certain plants.
Applications:
Fruit Juice Extraction: To help release the juice from fruits, pectinase enzymes are frequently utilized in fruit juice extraction procedures to break down the fruit's cell walls. They boost juice output and enhance extraction efficiency by breaking down pectin.
Clarification and Filtration: Pectinase enzymes are used in the food and beverage sector to clarify and filter wines, fruit juices, and other liquids. By decreasing the production of haze and enhancing the stability and clarity of the finished products, they aid in the degradation of pectinaceous materials.
Softening and Texture Modification: By dissolving pectin found in fruit cell walls, pectinase enzymes aid in the softening of fruits during ripening. Ripe fruits benefit from this enzymatic activity in terms of texture, palatability, and general quality.
Activity: 10000 AJDU/gm to 1,00,000 AJDU/gm (Activity level can be customized as per customer’s requirement).
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INVERTASE ENZYME
Product Description: Invertase is an enzyme that helps break down table sugar into its two sugar components, glucose and fructose. It does this by breaking the bond between glucose and fructose in sucrose, which creates an equal mix of glucose and fructose. That's why it's called invertase, because it causes inversion in the sugar molecules.
Source:
Certain fruits, such as pineapple, figs, and dates, contain natural invertase enzymes. These enzymes play a role in fruit ripening and sugar metabolism.
Invertase enzymes can also be found in association with certain plant-microbe interactions, such as symbiotic relationships between plants and mycorrhizal fungi or rhizosphere bacteria.
Applications:
The primary function of invertase enzymes is to break down sucrose, a disaccharide composed of glucose and fructose, into its monosaccharide components.
Invertase enzymes are used to enhance the sweetness of food products by converting sucrose into invert sugar.
Invertase enzymes are employed in confectionery and pastry production to prevent the crystallization of sugar syrups.
Invertase enzymes can be used in food preservation to extend the shelf life of certain products. By converting sucrose into invert sugar, which has higher osmotic pressure and antimicrobial properties, invertase enzymes help inhibit microbial growth and spoilage, thereby prolonging the freshness and stability of food items like jams, jellies, and preserves.
Activity: 10000 SU/gm to 2,00,000 SU/gm (Activity level can be customized as per customer’s requirement).
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BROMELAIN ENZYME
Product Description: Bromelain Enzyme, classified as a proteolytic enzyme, is a type of enzyme that is recognized for its ability to assist in the breakdown of proteins. It is also commonly referred to as Ananase or Pineapple.
Bromelain, derived from pineapple, is a powerful plant protease. Its impressive ability to break down proteins has sparked a lot of interest in various fields, particularly in food tenderization. Additionally, bromelain has been considered for its potential use in tooth-whitening toothpastes and skincare products.
Applications:
There are several uses for bromelain in the culinary, pharmaceutical, cosmetic, and healthcare sectors. Due to its exfoliating qualities, it is utilized as an ingredient in cosmetics products, as well as a meat tenderizer, clarifying agent, and anti-inflammatory in dietary supplements.
Bromelain is often used as a digestive enzyme supplement to aid in the digestion of proteins. It helps break down dietary proteins into smaller peptides and amino acids, facilitating their absorption in the digestive tract.
Bromelain possesses anti-inflammatory properties and is used to reduce inflammation and swelling associated with various conditions, such as arthritis, sports injuries, and surgical procedures. It helps modulate inflammatory responses by inhibiting certain pro-inflammatory molecules and enzymes, thereby alleviating pain and discomfort.
The body produces chemicals that reduce pain and swelling when exposed to bromelain. Additionally, bromelain has compounds that appear to decrease blood clotting and interfere with tumor cells.
The enzyme bromelain has several uses in the medical field, food processing industry, brewing industry, and cosmetics because of its proteolytic activity, anti-inflammatory properties, and possible therapeutic advantages. It is a useful element in many different goods and compositions because to its safety and adaptability.
Activity: 200 GDU/gm to 2400 GDU/gm (Activity level can be customized as per customer’s requirement).
