Protease

Proteases are enzymes that break down proteins into smaller peptides and amino acids. They can be produced through fermentation by microorganisms like bacteria and fungi, or extracted from plant sources such as papain from papaya or bromelain from pineapple. Animal sources like pancreas are also used.

Proteases are used as processing aids in the food industry to modify protein structures. They can improve texture, enhance flavour, and aid in the breakdown of proteins in products like dairy, baked goods, and meat tenderisers. They are also found in dietary supplements to aid protein digestion.

Proteases used as food processing aids are generally considered to be inactivated during processing and are not subject to specific additive regulations. When consumed as part of food or in supplements, they function as digestive enzymes. The European Food Safety Authority (EFSA) has evaluated various proteases for their safety, often concluding they are safe when used as intended. JECFA has also evaluated proteases and set acceptable daily intakes for some, while for others, no numerical limit was specified. Evidence does not suggest adverse health effects at typical dietary intakes.