Special_Feature_MFP_February_2010

Special_Feature_MFP_February_2010 - S P E CI AL F E ATU RE...

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SPECIAL FEATURE Enzymes, the naturally-occurring proteins, which allow all the biochemical processes of life to occur, are found in many food raw materials. When purified and used in food preparation, some of these enzymes offer benefits such as improved flavour, texture and digestibility. Enzymes have gained importance in today’s food processing industry offering added advantages like efficiency, precision, convenience and cost effectiveness. Geetha Jayaraman A biotech wonder Enzymes Modern Food Processing February 2010 42 f or thousands of years, processes such as brewing, bread-making and the production of cheese have involved the usage of enzymes. In the West, the industrial understanding of enzymes revolved around yeast & malt where traditional baking and brewing industries were rapidly expanding. Today, enzymes are considered among the oldest agents used in biotech food. With the latest advances in biotechnology, enzymes are likely to become even more important in the near future. The global market for industrial enzymes is estimated at around $ 2.9 billion. About 25-30 per cent of the total industrial enzymes are used in manufacturing F&B products. During the last two decades the industrial use of manufactured enzymes has rapidly increased.
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SPECIAL FEATURE There is still a vast scope for growth as new types of enzymes are offering many new possibilities. “Enzymes can be used as processing aids, which holds significant potential for the F&B industry. For example, biocatalysis - the use of enzymes to cause precise modifications of substances - has several advantages over alternative chemical processing. Enzymes operate under mild reaction conditions and afford high specificity, yielding high- purity products than those that result from chemical synthesis,” avers Rina Singh, director - Industrial & Environmental Section, Biotechnology Industry Organization (BIO). Role of enzymes In the F&B industry, biotechnology is already widely applied in various products. These include dairy industry, production of raw sausages, baking, alcoholic beverages, food additives such as vitamins, aminoacids or organic acids and enzyme preparation. Frequent usage of enzymes provides benefits that cannot be obtained by a traditional chemical treatment. This results in high product quality, low manufacturing cost, less waste and less energy consumption. More traditional chemical treatments are generally nonspecific, not always easily controlled, and may create harsh conditions. Often, these chemicals produce undesirable side-effects and waste disposal issues. Aart Mateboer, business unit director - Food Enzymes, Danisco A/S, explains, “Most enzymes used in the F&B industry are derived from naturally available sources and are safe for humans & other organisms. They are better alternatives to traditional
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This note was uploaded on 12/13/2010 for the course GENETIK 12 taught by Professor Atillabasar during the Spring '10 term at Istanbul Technical University.

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Special_Feature_MFP_February_2010 - S P E CI AL F E ATU RE...

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