Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.
Use of Enzymes in Marinades
Currently, five basic types of enzymes are used in marinades: papain, bromelain, ficin, Aspergillus oryzae protease and Bacillus subtilis protease. The first three are plant-derived, sulphydryl proteases. Aspergillus oryzae protease is fungally sourced, and the most recently approved proteases are from Bacillus subtilis.