What does the enzyme do during food processing?

BAKING. Enzymes have played a key role in baking ever since humans learned how to make bread. Enzymes are naturally present in cereal grains and, hence, also in flour. Amongst other things, they facilitate the handling and fermentation of the dough. read more >>. read more

Lots of things. "Enzyme" covers a whole variety of chemical catalysts. Chymosin curdles casein in milk to make cheese. Pepsins help set specific consistencies of gelatin. Amylase digests starch into sugar during processing of beer. Novozyme is a lipase that helps control the color and texture of pasta. And so on. read more

Enzymes breakdown food. Food consists primarily of polysaccharides (starches, carbohydrates), lipids (saturated and unsaturated fats, cholesterol), and proteins (mainly from animals and some plants). read more

Enzymes are not listed as food ingredients because they are regarded as ‘processing aids’, which do not have to be mentioned on food labels. A processing aid is a substance added during food processing for technical reasons, but which has no function (e.g. flavour, colour, preservation) in the final food product. read more