Enzyme preparation
We offer a wide range of enzymes used in processed foods such as beverages, confectionery and bakery products, extracts, brewing, and meat processing.
Introduction
Enzymes are proteins, which are also essential components of our bodies, and they exist within all living organisms as vital substances for sustaining life.For example, they play a crucial role in various life processes such as digestion and breakdown of food in the digestive organs, and energy production from nutrients.
On the other hand, humans have unknowingly utilized the power of enzymes since ancient times in the production of fermented foods such as alcohol, bread, cheese, miso, and soy sauce.With the advancement of enzyme research in modern times, their significance has grown, making them indispensable in everyday products like detergents, as well as in medicine and environmental fields.
In Japan, there is a long history of utilizing enzymes, including those produced by koji mold in addition to yeast. Japan has played a vital role in the global enzyme industry, having produced many enzyme researchers such as Dr. Jokichi Takamine, who was the first in the world to industrialize microbial-derived enzymes.
Characteristics of Enzymes
Food-grade enzymes are proteins naturally found in microorganisms and plants, extracted using biotechnology. When used in the food industry, they are classified as food additives under the Food Sanitation Law in Japan.
Enzymes act as catalysts in biological systems and food manufacturing processes (Catalyst: a substance that accelerates the rate of specific chemical reactions).
Enzymes are known to have the following characteristics, and using them effectively requires attention and some know-how.
- A type of protein with catalytic function
- Has substrate specificity, acting only on specific substances
- Has optimal temperature and pH conditions for activity
- Unlike chemical catalysts such as acids or alkalis, reactions proceed under very mild conditions
- Modifies the material itself
- Highly functional even in small quantities
- No need for labeling as an ingredient once deactivated
Applications of Food-Grade Enzymes
Applications of Food-Grade Enzymes;
Flavor improvement of Robusta coffee using tannase
