There are numerous enzymes available from many suppliers, which can make the selection process challenging. However, with a basic understanding of the differences between enzymes and suppliers, the process becomes much easier.
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What are enzymes?
Enzymes are proteins that act as cost-effective catalysts in reactions. Various enzymes from animals, plants, and bacteria are approved for use in the food industry. These enzymes help to break down food and other molecules into smaller components that the body can use for energy, growth, and repair.
In nature, each enzyme catalyzes a specific type of reaction. This specificity makes enzymes very useful in commercial applications. For example, enzymes can be used to produce biofuels, food additives, and pharmaceuticals.
Enzymes are not living organisms but are functional proteins derived from living organisms. Commercially available enzymes are produced by carefully isolating and extracting enzymes from plants, animals, bacteria, and fungi.
Important Buying Criteria
Purchasing agents often need to make buying choices for enzymes without enough information from the research or marketing departments. For example, they may be told to “buy X enzyme for the best price” without any other information.
It is like telling a purchasing agent to “go buy a horse” or “go buy a car.” There is not enough information to know what to buy. The buyer could buy a racehorse or a broken-down nag. They could buy a new Corvette or a rust bucket. In both cases, the buyer has done what was requested but may not have selected the best option for the company’s needs.
There are many important criteria to consider when selecting or purchasing enzymes. Understanding these criteria is essential to help select the appropriate enzyme for the company’s needs and to compare costs from various suppliers.
Categories of Enzymes
Enzymes are classified by the type of reaction they catalyze. Most food enzymes are hydrolases, which are enzymes that break down complex molecules into smaller ones by adding water. Hydrolases are further divided into more specific categories, including:
Enzyme Activity
Enzyme activity is the most important information that a purchasing agent needs to know when selecting an enzyme. Enzymes are always sold based on their potency, which measures how much enzyme is needed to accomplish a specific reaction within a specified time.
For example, one gram of lactase testing FCC lactase units per gram may convert 99% of the lactose in one liter of milk at a specific temperature within 24 hours. Lactase testing 10,000 FCC units per gram would only require one-tenth of a gram to do the same job. Lactase testing 100,000 FCC units per gram would only require one one-hundredth of a gram to do the same job.
If the price of the 100,000 u/g lactase is less than 100 times that of the FCC lactase, then the concentrated lactase is the better value.
Enzyme activity may not be stated in the same units from company to company. For instance, an alkaline protease from one company testing 2.4 AU/g is considered equivalent to an alkaline protease from another company sold based on the activity of 560,000 DU/g.
It is important to compare enzymes based on the same units of activity. This means comparing enzymes sold based on the same units of weight (grams or kilograms) and volume (liters or milliliters). If the enzymes are sold based on different units, you may pay more for less enzyme.
In the food supplement industry, there is a move towards using the assays published in the Food Chemicals Codex to express enzyme activity. This will make it easier for consumers to understand the enzyme dose in relation to their particular needs and for purchasing agents to make direct comparisons between vendors.
For example, papain is sold by the following activities: TU (tyrosine units), MCU (milk clot units), or FCC. Bromelain is sold by BTU (bromelain tyrosine units), MCU (milk clot units), CDU (casein digestion units), GDU (gelatin digestion units), and FCC. To know what you are buying, you must have the same enzyme tested by the same assay method.
While there are some general rules of thumb for selecting enzymes based on activity, it is important to note that these rules are no guarantee. The best way to ensure that you get the right enzyme for your needs is to contact your supplier and ask them to provide you with the assay method used to determine enzyme activity.
Quality Assurance of the Enzyme
When selecting an enzyme supplier, it is important to consider how they ensure the quality of their products. Do they conduct their own testing on most or all of the important criteria, or do they rely on third-party tests or previous certificates of analysis? It is also important to know when the enzyme’s activity was tested, who tested it, and if all the other tests, such as microbiological tests, were completed by the same company on your specific shipment.
Labeling the Enzyme of the Final Product
As the purchasing agent, you also need to know how the enzyme will be used in the final product and how it will be labeled. Is the company making a premium product with accurate information on the label for the consumer? Or is the enzyme being used as window dressing?
Unfortunately, there is no requirement to list the enzyme activity on the label. This means that a company selling a tablet with 500 mg of papain testing 50,000 FCC units/mg must compete with a company selling a tablet with 500 mg of papain testing 2,000 FCC units/mg. Both companies can claim that their product contains papain, even though the low activity product may contain only 1 part 50,000 FCC papain to 24 parts filler. Unless the activity is put on the label, the consumer cannot determine whether they are being misled.
Enzymes are also often added to beverages. If a premium product is to be produced, the amount of enzyme and the activity of the enzyme per dose should be on the label. If the enzyme is simply being used to match a label ingredient statement, then what activity is used makes no difference. One gram of low-activity enzyme in a ton of final product will still allow the enzyme to be included on the label.
Standardizing Agents
Enzymes are manufactured to meet various activities. To achieve the desired activity level, a concentrated product is often diluted with a standardizing agent. Examples of standardizing agents include salt, dextrose, and maltodextrin. It is important to select a standardizing agent that is compatible with the finished product.
Other Certification Issues
As with all food ingredients, enzymes must be manufactured and processed under government guidelines. In the United States, enzymes for food applications are manufactured to meet the specifications outlined in the Food Chemicals Codex (FCC). There are other grades that meet stricter guidelines for specific applications, such as USP grade (U.S. Pharmacopeia) for pharmaceutical and related applications. Another important consideration is whether the product needs to be Kosher and/or Halal certified. Most enzymes can be certified, but some cannot due to their origin or standardizing agent. Generally, manufacturing an enzyme to meet stricter guidelines will increase the cost of the product.
Handling and Safety
Enzymes are proteins; as with all proteins, people can have allergic reactions when exposed to them. Most enzymes are sold in a dry form, which can lead to airborne contamination and exposure. Workers need to be aware of proper handling techniques.
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If exposure is a concern based on the specific manufacturing environment, preparations are available that are either in liquid form or specially processed to minimize dust. Consult with your enzyme vendor to help identify potential risks and develop handling practices and techniques to reduce worker exposure to airborne proteins (including enzymes) and protein aerosols.
Other Resources
The Enzyme Technical Association (ETA) has published booklets on the safe handling of enzymes and suggested guidelines for enzyme use in the dietary supplement industry. This information can be downloaded directly from their website at https://www.etai.org/.
The ETA also offers a book titled “Enzymes: A Practical Guide for the Food Industry,” published by Eagan Press, St. Paul, MN. Both of these resources can be helpful for learning more about enzymes and how to use them safely and effectively.
Conclusion
Selecting the appropriate enzyme is critical to the success of a manufacturer, both from a performance and cost-effectiveness perspective. Important factors must be considered when selecting and purchasing enzymes, including the specific application, desired results, enzyme activity, compatibility with other ingredients, and handling and storage requirements. It is important that technical and purchasing personnel maintain open communication with the enzyme supplier, who can assist in the selection process.
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Enzymes play a crucial role in the baking industry, offering many benefits that improve dough consistency, product quality, and production efficiency. Understanding the science behind enzymes and their functions is essential for bakers looking to enhance their baking processes. In this article, we will delve into the role of enzymes in baking, explore the different types of enzymes used, and discuss ten innovative dough conditioning solutions that address common challenges bakers face.
Enzymes are biological catalysts that speed up chemical reactions. In baking, enzymes break down complex molecules into simpler forms, transforming starches, proteins, and lipids. This breakdown process enhances dough structure and texture, contributing to the overall quality of baked goods.
One key enzyme in baking is amylase, which breaks down starches into sugars like maltose and glucose. This enzymatic action not only provides food for yeast during fermentation but also contributes to the browning of crusts through the Maillard reaction. Another crucial enzyme is a protease, responsible for breaking down proteins into amino acids, which not only aid in dough development but also impact the flavor and color of the final product.
Enzymes are invaluable in dough conditioning, aiding bakers in achieving desired dough characteristics. They optimize dough elasticity, increase water absorption, and improve gluten development. By acting on proteins, such as gluten, enzymes strengthen the dough and enhance its ability to retain gas, resulting in superior texture and volume in finished products.
Lipase is another enzyme commonly used in baking to break down lipids into fatty acids and glycerol. This enzymatic activity not only contributes to the flavour and aroma of baked goods but also influences their shelf life by affecting the rate of staling. Additionally, enzymes like xylanase and cellulase play a role in modifying fiber content in baked goods, impacting their nutritional value and texture.
Enzymes play a crucial role in the baking process, contributing to the texture, flavor, and overall quality of baked goods. In addition to proteases, amylases, and lipases, there are several other enzymes commonly used in baking, each with its specific function and impact on the final product.
Proteases, a type of enzyme, degrade proteins in dough, facilitating gluten formation. This leads to increased dough strength and improved gas retention. By controlling the protease activity, bakers can fine-tune the dough’s elasticity and extensibility, ensuring optimal results.
Amylases break down complex carbohydrates, such as starch, into smaller components like sugars, enabling yeast to ferment and produce carbon dioxide. This gas is necessary for dough leavening and oven spring, resulting in a light and airy texture in the final product.
Lipases break down fats into fatty acids and glycerol, enhancing dough rheology and texture. They improve the emulsification process, ensuring better fat distribution and creating a tender crumb structure in baked goods.
Another essential group of enzymes used in baking is cellulases, which break down cellulose in plant cell walls, improving water absorption and softening the texture of baked goods. Cellulases also aid in increasing the volume and shelf life of bread by modifying the structure of the dough.
One solution to improve dough stability is by employing protease enzymes. By carefully adjusting the protease activity and treatment time, bakers can enhance dough strength, creating a more robust base for various baked products.
Protease enzymes work by breaking down proteins in the dough, which leads to improved gluten development. This enhanced gluten network provides better gas retention during fermentation, resulting in increased volume and better overall structure in the final baked goods. Bakers can experiment with different protease concentrations and treatment durations to achieve the desired level of dough stability for specific recipes.
Amylase enzymes can be utilized to improve crumb structure by increasing the fermentation rate. This leads to a finer and more uniform texture, making the final product more visually appealing and enjoyable to consume.
When amylase enzymes break down starch into fermentable sugars, yeast activity is boosted, leading to faster and more efficient fermentation. This accelerated fermentation process results in a more open and uniform crumb structure in baked goods, with smaller air pockets distributed evenly throughout the product. Bakers can adjust the type and amount of amylase enzymes to achieve the desired crumb texture and appearance for different types of bread and pastries.
Enzymes can be incorporated to slow down the retrogradation process, which causes staling. By managing the amylopectin structure through enzymatic treatment, bakers can extend the shelf life of their baked goods without compromising quality and taste.
By targeting the amylopectin molecules in the dough, enzymes can modify the starch structure to inhibit retrogradation, the process that leads to staling. This modification delays the recrystallization of starch molecules, keeping the baked goods fresher for a longer period. Bakers can use specific enzymes to tailor the retrogradation inhibition based on the desired shelf life of their products, ensuring that customers enjoy the same freshness and quality even after extended storage periods.
Enzymes offer precise control over dough characteristics, ensuring consistent and superior product quality. Whether it’s achieving specific texture, volume, or crumb structure, enzymes provide bakers with the tools to meet consumer expectations and stand out in a competitive market.
Furthermore, enzymes play a crucial role in enhancing the shelf life of baked goods. By improving moisture retention and texture stability, enzymes help prolong the freshness of products, reducing waste and ensuring customer satisfaction long after the baking process.
Enzymes accelerate fermentation and dough development, reducing mixing and proofing times. This time-saving advantage allows for increased production output while maintaining the desired quality of the final products.
In addition to speeding up the baking process, enzymes also contribute to energy efficiency in production facilities. By optimizing enzymatic activity, bakers can achieve the same results with lower energy consumption, leading to cost savings and a more sustainable baking operation in the long run.
Enzymes can face inactivation due to high temperatures encountered during baking. This challenge can be overcome by selecting heat-stable enzymes or adjusting baking parameters to ensure the desired enzyme activity levels are maintained throughout the baking process.
One effective way to combat enzyme inactivation is by encapsulating the enzymes within a protective coating that can withstand baking temperatures. This encapsulation technique not only shields the enzymes from heat damage but also ensures a controlled release of the enzymes during the baking process, optimizing their functionality and enhancing the quality of the final baked goods.
Some enzymes may be derived from potential allergenic sources. Bakers should carefully consider the enzyme source and communicate accurate ingredients information to address allergen concerns and provide transparency to their customers.
Moreover, bakers can explore alternative enzyme sources that are not associated with common allergens, such as microbial or plant-based sources. This proactive approach not only mitigates allergen risks but also opens up new possibilities for creating allergen-friendly and inclusive baked goods that cater to a wider consumer base.
As the baking industry continues to evolve, enzymes prove to be invaluable tools for improving dough conditioning and enhancing the overall baking process. By understanding the science behind enzymes and leveraging the vast array of solutions they offer, bakers can elevate their products to new heights of perfection.
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