Enzyme Blend

Enzyme blends are mixtures of enzymes, which are proteins that act as biological catalysts. They are produced through fermentation processes using microorganisms like bacteria, yeasts, or fungi, or they can be extracted from plant or animal sources. These enzymes are then purified and blended to achieve specific functional properties for use in food production.

Manufacturers add enzyme blends to food products to improve texture, aid in processing, or enhance flavour and nutritional value. For example, they can be used in baking to improve dough handling, in dairy products to modify milk proteins, or in dietary supplements to support digestion. They are commonly found in protein powders, dietary supplements, and bodybuilding supplements.

Enzymes used in food are generally considered safe and are subject to UK food law, requiring authorisation before use. The Register of Food Additive Authorisations lists authorised food enzymes. EFSA has evaluated many food enzymes for safety. At typical intake levels found in food, enzymes are broken down during digestion and are not expected to have adverse health effects. There are no widespread controversies regarding their use at authorised levels.