Enzymes & food Technology

*Enzymes used in food industry can be derived from 3 sources: 1- Animal . 2-Vegetable. 3-Microbial.

-There are 3 enzymes commonly used in food preparation that are derived from animal tissue . 1-rennet: an extract of fourth stomach of calf& is rich in rennin E & pepsin E -Both of these are protease that cause milk to curdle into cheese. 2-Lipase : used to impart buttery flavor to oils by degrading some of lipids& to hasten the aging of cheese.

3- Pancreatin: is rich in aplethora of protease E. -is used to modify protein to make it more easily digested. 4- Trypsin : used for the same purpose. *Pancreatic tissue& its derivatives are the ingredient of infant food formulas to break down the protein for children who cannot digest it.