Enzyme preparations are a type of additive that may or may not end up in the final food product. Enzymes are naturally-occurring proteins that boost biochemical reactions by breaking down larger molecules into their smaller building blocks.
They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria and are used as alternatives to chemical-based technology.
They are mainly used in baking (to improve the dough), for manufacturing fruit juices (to increase yields), in wine making and brewing (to improve fermentation), as well as in cheese manufacturing (to improve curd formation).
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