Abstract
Essential in the metabolism of all living organisms, the enzymes are increasingly used to drive chemical reactions outside their natural localization. In particular, the use of the biocatalysts as food additives and in processing raw materials has been practiced for a long time. In fact, enzymatic preparations from the extracts of plants or animal tissues were used well before much was known about the nature and properties of enzymes.
Highlights
The use of the biocatalysts as food additives and in processing raw materials has been practiced for a long time
Food industry is constantly seeking advanced technologies to meet the demand of the consumers, and enzymes have long been used by the industrial product makers as major tools to transform the raw materials into end-products
Their clean label (GRAS, generally recognized as safe) consideration from the legal point of view has prompted their extensive use in food technology
Summary
Food industry is constantly seeking advanced technologies to meet the demand of the consumers, and enzymes have long been used by the industrial product makers as major tools to transform the raw materials into end-products. Editorial Enzymes as Additives or Processing Aids in Food Biotechnology The use of the biocatalysts as food additives and in processing raw materials has been practiced for a long time.
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