Food | Nutrients | Formulation | Research Development

  Using enzymes or microbes in food preparation is a time-honored tradition. Novel enzymes with a wide range of uses and specificity have been discovered as technology has advanced, and new application areas are continually being researched. Microorganisms such as bacteria, fungi, yeast as well as their enzymes, are commonly utilised in a variety of food preparations to improve taste and texture, and they provide significant economic benefits to businesses.  Enzymes are a form of catalytically active protein. It has a better catalytic efficiency than inorganic catalysts. Aside from the general characteristics of a chemical catalyst, enzymes have many other characteristics that are worth noting: high catalytic productivity, high specificity, and a moderate working environment. Another invention that combines enzymology theory and chemical technology is enzyme engineering. It has the potential to eliminate the inherent flaws in a wide range of chemical processes in a variety of businesse