How to Use Enzymes in Food Processing
Enzymes have long been used in food processing. They are an essential part of our current methods for making cheese, yogurt, beer and wine. Enzymes can be used to alter the appearance, aroma, texture and flavor of a product. They can be used to deliver nutrients more effectively to the body or to make a food that is difficult to digest a bit easier to swallow. Enzymes can even be used to accelerate the fermentation time for good cider, giving you a finished product in weeks instead of months. Does this Spark an idea?
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Instructions
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Decide what you would like your enzyme to do. Enzymes function in unique and predetermined ways. For example, when the enzyme lactase is added to a dairy product, it breaks down the lactic acid, making the product safe for consumption by those who are lactose intolerant.
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Determine the probable target market for the product. If you're aiming for a slice of the vegan/vegetarian market, enzymes from animal sources such as rennet--which is commonly used to make cheese--should be passed over in favor of plant-based enzymes such as chymosin.
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Research the physical components of the product, including the production materials and methods, to find the most efficient enzyme match. Consider factors such as the pH of the surrounding environment and the physical and chemical processes involved in creating the final product. Enzymes only function within a set range of conditions.
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Establish a method for keeping the enzyme active without undesirable degradation of food components (such as freezing or refrigeration) and ascertain the shelf life of the finished product. Because enzymes assist in the breakdown of molecules, you need to find an enzyme that fits your desired time range. Shelf-stable products are particularly problematic as enzymes breakdown over time, rendering them inactive.
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Decide what form of enzyme would work best for your product. Encapsulated enzymes, for example, remain active over longer periods in dry conditions and are therefore a solid choice for inclusion in products with low moisture content.
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Learn to read and understand the scientific literature and labeling used to describe enzyme activity. These are known as assay standards, and they're used to measure the strength of each enzyme. Knowing how to read an assay standard will allow you to make side-by-side comparisons between products.
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Find a source for your enzyme and produce a test batch of your product to determine if the enzyme functions as you hoped it would.
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Tips & Warnings
If you are unfamiliar with enzymes and their functions, be prepared to make more than one attempt to reach the desired goal.
