From Soybeans to Spaghetti: The Broadening Use of Enzymes

INGREDIENTS

Food Technology Magazine | Article

Donald Pszczola

Donald E. Pszczola

Soybeans that have a neutral taste. Spaghetti that isn’t soggy if it’s cooked too long. Wines with enhanced aromas. A specialty oil that may prevent an increase in body fat. Sauces that excel under high retort conditions. The development of new anti-inflammatory agents. All these examples illustrate the use of innovative enzymes to solve problems of functionality or improve health benefits.

Enzymes can play a major role in the development of flavors. For example, enzyme-modified cheese flavors can be produced by a range of enzyme systems.One research company has described enzymes as “the power machine” behind all biological reactions, acting …

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola

In This Article

  1. Food Product Development
  2. Food, Health and Nutrition
  3. Food, Health and Nutrition
  4. Functional Foods
  5. Food Ingredients and Additives

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