Journal of Food Science and Technology
Enzyme Applications in Food
Enzyme applications in food play a vital role in improving processing efficiency, product quality, and shelf life. Enzymes are biological catalysts that speed up specific chemical reactions without being consumed. In the food industry, common enzymes include amylases, proteases, lipases, and cellulases. They are used in baking to improve dough handling and texture, in brewing and juice production to enhance clarity and yield, and in dairy to aid in cheese ripening and lactose breakdown. Enzymes also help tenderize meat, modify fats and proteins, and reduce food allergens. Their use promotes cleaner labeling, reduces the need for chemical additives, and supports sustainable production by minimizing waste. As consumer demand for natural and functional foods grows, enzyme applications continue to expand across a wide range of food processing sectors.