Food protection strategies based on the use of enzymes are increasingly winning terrain as food manufacturers seek efficient natural alternatives to chemical antioxidants and antimicrobials
.Lysozyme, an enzyme that can be found in tears, milk as well as in hen egg white, is used for its antimicrobial effect in food processing, where it breaks down bacteria cell walls. In cheesemaking, lysozyme is used in the prevention of the defect of “late blowing”. This phenomenon is caused by the growth of Clostridium tyrobutyricum, a contaminant present in milk used for cheese production. Our lysozyme products are marketed under the LYSOMAX® brand name.
In addition, we supply glucose oxidase and hexose oxidase which act as oxygen scavengers in packaged foods by preventing mould growth and oxidation and therefore ensuring a longer shelf life.
Catalase is also available to remove the peroxide used for food products that require cold pasteurisation. The result is a value-added ingredient that is high in functionality, easy to use and microbiologically safe.
For vegetable oil and fat, we also offer enzymes as an alternative to chemical processing aids such as acytransferase and phospholipase which give the opportunity to increase oil oxidative stability.
A recent development is the use of enzymes in reducing the risk posed by prions – proteinaceous infectious particles – associated with bovine spongiform encephalopathy (BSE), for which there is currently no known cure. In collaboration with the UK Health Protection Agency, Danisco has demonstrated the efficacy of a thermo-stable endopeptidase in reducing the infectivity of the BSE prion in contaminated bone meal. More enzymes that act on specific food pathogens are expected to emerge in the years ahead.
Food labelling legislation varies between countries. Always be sure to check the current legal situation with the appropriate local authorities, or contact Danisco.
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