Tag: Food enzymes

While it's a common misconception, lemon juice itself contains very few active enzymes and is not a significant source of them for human digestion. Its powerful health benefits, particularly for digestion, come from other components, primarily citric acid and antioxidants.

First studied in the early 1800s, amylase was one of the pioneering enzymes to be scientifically investigated. Today, industrial food producers intentionally put amylase in food for a variety of purposes, from improving baked goods to clarifying fruit juices.

Over 75% of people worldwide experience some form of lactose intolerance, highlighting a common digestive issue linked to enzyme insufficiency. This makes understanding what are the food enzymes for health more critical than ever for promoting optimal digestion and overall wellness.

According to the Food and Drug Administration (FDA), many food-grade proteases have been designated as Generally Recognized as Safe (GRAS), meaning they have a well-established history of safe use. This classification assures that, under specific conditions, protease is considered safe for consumption in food products. However, some individuals may have concerns regarding its use, which is why it is important to understand its functions, safety protocols, and applications in the food industry.

Over 1.5 million metric tons of canned pineapple are consumed globally each year, a testament to its popularity and convenience. For many, the processed version is the only way to enjoy this tropical fruit, posing the question: why can I eat canned pineapple but not fresh pineapple? The answer lies in a powerful, protein-digesting enzyme that is deactivated by heat during the canning process.

Enzyme-modified cheese (EMC) and dairy ingredients are flavor concentrates with an intensity 15-30 times greater than their natural counterparts. The ingredients in enzyme modified dairy and cheese typically include a dairy substrate, water, emulsifying salts, and a proprietary blend of enzymes to accelerate and control flavor development.

While celebrated for its role in preventing deadly diseases like tuberculosis, pasteurization is not without its drawbacks. The central question many consumers ask is, "What is the problem with pasteurized food?" Beyond the undisputed public health benefits, this heat-based process can lead to the loss of certain heat-sensitive nutrients and enzymes and alter the food's natural taste and texture.

The tingling, weird sensation experienced from eating fresh pineapple isn't a reaction to acidity, but rather a powerful protein-digesting enzyme known as bromelain. This guide will explain how to stop tongue from feeling weird after eating pineapple by deactivating this enzyme and provide quick, effective remedies for any irritation.

While some microorganisms and plants produce chitinase, the simple answer is that normal chicken eggs do not contain chitinase. Instead, eggs contain a different enzyme called lysozyme, which serves a protective function against bacteria by targeting their cell walls.

With the global market for food enzymes projected to reach billions of dollars, these natural catalysts play an increasingly vital role in food production and our diet. Understanding the role of enzymes found in food is key to appreciating both modern food manufacturing and the digestive processes that unlock nutrients within our bodies.