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Enzyme as Processing Aids The food industry is using a wide variety of crop plants and animal products as basis for their manufacturing processes, leading to an even wider variety of consumer products. Biotechnology, which has been used to manufacture food products for more than 8000 years, offers ways to improve the processing of raw materials into final products. Bread, alcoholic 2 Enzymes in the food industry A.J. TAYLOR and R.M. LEACH 2.1 Introduction 2.2 Commercialisation of enzyme processes 2.3 Alternative methods to the use of enzymes 2.4 Accessibility of substrate to enzyme 2.5 Types of reaction 2.6 Reaction conditions 2.7 Source of enzymes 2.8 Legal and safety implications 2.9 Use of enzymes References 3 Food enzymes and the new technology P.W. GOODENOUGH 1 1 1 enzyme in food industry pdf >> read online Enzymes used in food processing have historically been considered non-toxic. Some characteristics arising from their chemical nature and source, such as allergenicity, activity-related toxicity, residual microbiological activity and chemical toxicity are, however of concern. Keywords. Food Industry. Gluconic Acid. Commercial Enzyme. Acetyl Phosphate. Brewing Industry. These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves. Download chapter PDF. Common use of enzymes in the food industry includes ingredient production and texture modi-fication with industrial applications such as the production of high-fructose corn syrup, beverage clarification, brewing, baking, production of low-lactose milk, and meat tenderization. However, it is rare that the consumer would use enzymes directly.7 Many food enzymes are used to degrade various