Food enzymes are biocatalysts, sourced from plants, animals or micro-organisms used to alter the speed of biochemical reactions in foods and beverages. Food enzymes are generally used as food additives to enhance digestibility, texture and shelf life of food and beverages. It has wide application in meat processing, dairy industries, alcoholic beverages, and manufacturing of pre-digested foods. Food enzymes are also used as natural fermentation agent (breaking of large sized molecule of carbohydrates fats and proteins) in various amino-acids and specialty foods.
On the basis of chemical properties, the food enzymes are broadly categorized under four categories namely, carbohydrase (such as amylase, cellulose, pectinase, and lactase), protease, lipase and others. On the basis of end user application, food enzymes market can be broadly classified as, meat, beverages, dairy, bakery and others. Furthermore, on the basis of sources, the market can be categorized under micro-organisms, plants and animals.
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