Enzymes are biological catalysts that accelerate chemical reactions in living organisms without being consumed in the process. They are specialized proteins that facilitate essential metabolic functions, including digestion, energy production, and cellular repair, by lowering the activation energy required for biochemical reactions.
In the food and nutraceutical industries, enzymes are widely used to enhance processing efficiency, improve product quality, and support targeted health benefits. Common applications include improving digestibility, enhancing flavor development, increasing shelf life, and optimizing texture and nutritional value.
Enzymes are typically sourced from microbial, plant, or animal origins and are selected based on their specificity, stability, and activity under processing conditions. With growing demand for cleaner labels and natural processing aids, enzymes have become an essential component in modern food innovation, enabling manufacturers to achieve consistent performance and improved functionality.
