Food Enzymes

An Enzyme is a protein that catalyzes or speeds up the biochemical reaction of breaking down substances into smaller, or more digestible, forms. Enzymes can be extracted from Plant and Animal source raw material, as well as through the fermentation of Microbial or Fungal cultures. Animal Derived Enzymes consist of Pancreatin (containing Protease, Amylase and Lipase) and Pepsin (Acid Stable Protease) enzymes which are primarily used in the Food industries for flavor modification (EMC) purposes. American Laboratories, Inc. offers two types of Plant Enzymes, Bromelain and Papain, which are Protease Enzymes derived from Pineapples and Papaya respectively. Fungal Enzymes are produced via fermentation and are very specific in function and pH/temperature range. Enzymes are specifically used within the Food Industry for cheese products, baking, brewing, wine production, meat tenderizing and hydrolyzing protein.