Tag: Food enzyme

Over 100 million tons of pineapple are produced globally each year, but for many, enjoying this tropical fruit comes with a peculiar side effect: a tingling, burning, or numb sensation on the tongue. This discomfort is not an allergic reaction for most people, but a fascinating interaction between the fruit's natural compounds and the delicate tissues of your mouth.

Pineapple is the only known source of bromelain, a group of proteolytic enzymes responsible for the tingling or burning sensation many people experience when eating the fruit. This natural process of the enzyme breaking down proteins can be surprising, but it's not a cause for alarm.

Food enzymes are powerful catalysts that have revolutionized modern food production, and one such enzyme is pentosanase. In the food industry, pentosanase is an enzyme complex, often encompassing xylanase, that breaks down complex carbohydrates called pentosans to improve dough properties, increase bread volume, and enhance nutrient absorption in animal feed.

According to scientific literature, proteases represent approximately 60% of the industrial enzyme market, with a significant portion used in the food industry. Protease in food, also known as a proteolytic enzyme, is a biological catalyst that breaks down complex proteins into smaller, more digestible peptides and amino acids.