Enzyme Complex

Enzyme complexes are mixtures of enzymes, which are proteins that act as biological catalysts. They are typically produced through fermentation using microorganisms like bacteria, yeasts, or fungi, or they can be extracted from plant or animal sources. These enzymes are then purified and combined to create a specific blend for a particular function.

Enzyme complexes are added to foods 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 protein supplements to aid digestion. They are often found in processed foods, baked goods, dairy products, and nutritional supplements.

Enzyme complexes used as food additives are subject to authorisation in Great Britain and listed on the Register of Food Additive Authorisations. Regulatory bodies like EFSA have evaluated the safety of enzymes used in food production. At typical intake levels found in food, they are generally considered safe and are broken down during digestion. There are no widespread controversies regarding their use in food.