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 [19] .

Enzymes - particularly hydrolases - play an essential role in the production of ingredients (extraction, fractionation or synthesis, desired modifications of technofunctional properties) [16]...