Enzymes, as biocatalysts, are capable of specific manipulation of all the major biomolecules found in foods, and a wide variety of enzymes are therefore used as supplements for various food processing operations. There are, however, certain enzymes whose activities result in a rapid deterioration of food quality to be controlled in order to maintain quality and to extend product shelf‐life


The major sources of protease enzymes are animals, plant and microorganisms (both bacterial and fungal). Plant proteases such as bromelain, ficin and papain are widely used in food industry for various applications such as brewing, tenderization of meat, coagulation of milk and as a digestive aid.

  • Protease

  • Alfa Amylase

  • Xylanase

  • Flour Improvers

  • Bread Improvers