4. Enzymes in the PAI industry
By using agricultural raw materials and implementing processes based on a sound knowledge of the physico-chemical characteristics of the constituents, we can isolate fractions with well-defined nutritional and functional qualities, specific to their use.
The food industry is thus able to develop texture agents, emulsifiers, flavors, colorants, sweeteners, etc. These intermediate food products (IFAs) are nothing more than the "spare parts" that the food processing and catering industries are increasingly using to form foods by assembling ingredients
Enzymes - particularly hydrolases - play an essential role in the production of ingredients (extraction, fractionation or synthesis, desired modifications of technofunctional properties)
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Enzymes in the PAI industry
Future industrial applications
Article included in this offer
"Bioprocesses and bioproductions"
(
154 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
