Forging a healthier future with enzymes

In recent times, consumers have become more aware of what they eat and drink and have started to take an active interest in food and diet. The broader public now demands top-quality, tasty products that contain fewer additives and preservatives, and are produced to highly-ethical standards. As a result, food and beverage manufacturers need to enhance their products and processes in a natural, effective way. Enzymatic solutions help the industry achieve this.

Enzymatically modified fats - better for you, better for the environment

Many modern consumers are aware that trans fats are linked to increased levels of bad cholesterol and cardiovascular diseases. The baking industry requires margarine and baking fats of specific melting properties, that are not available when extracted from raw materials such as palm, soya bean, rape seed or sunflower oils. The most common processes used to obtain the desired consistency and melting points of fats are chemical interesterification or hydrogenation. Both require harsh processing which often result in high levels of waste products - and hydrogenation also generates trans fats. The application of enzymes for bulk fat modification is a recent development. In enzymatic interesterification, a lipase is used to catalyse the exchange of fatty acids between the two tri-glycerides, resulting in a fat blend with altered melting characteristics compared to the original mixed fat. The melting properties of the resulting fat are very similar to those obtained by chemical interesterification. Unlike the chemical process, the enzymatic one does not produce any by-products, resulting in an end product which is inherently more pure and containing higher levels of natural anti-oxidants. By combining different fats a range of melting properties can be obtained to produce products suitable for shortenings, margarines and cream fillers.

In addition to table margarines, shortenings and baking margarines are a major potential source of trans fat in the diet. To successfully replace partially hydrogenated fats in these products, baking performance has to be at least equivalent to the standard material. Studies on the baking performance of margarines produced from enzymatically interesterified hardstock were reported by Kirkeby (Kirkeby, P.G. Proceedings of the 94th AOCS Conference, Kansas City (2003)). During baking tests producing puff pastry, the margarine from the enzymatically interesterified hardstock gave superior results to that from chemical interesterification. Further studies made by Novozymes demonstrated that shortenings of good quality can be produced from enzymatically interesterified hardstocks using tropical oils as a base. A simple shortening produced from an interesterified mix of 50% palm oil and 50% stearine gave identical baking performance to a commercial product containing partially hydrogenated fats.

A number of manufacturers now offer enzymatically interesterified fats and the trend is to see these replace products made either by chemical interesterification or hydrogenation. The baking industry can use these to substitute these less desirable fats without any negative impact on quality or economy. Fats obtained by enzymatic interesterification have a lower environmental impact than those derived from the older technologies, enabling the industry to become more sustainable. The process is energy efficient, easier to control and generates less waste and CO2 emissions. As a result, consumers and producers can enjoy a trans fat free product that is healthier and produced using a process which is a better alternative for the environment.

Reducing salt without reducing taste

Salt is an indispensable ingredient in most meat products. Not only does it help to provide the right taste and storage stability, it also ensures a binding functionality. In recent times, there is a steady increase in the focus on cardiovascular diseases and high blood pressure as a result of excessive sodium intake from food.

In the US, many of the largest food companies have declared salt reduction in their processed food products to be a corporate strategic goal. This follows new data suggesting that a modest reduction in the US-wide salt intake could save up to USD24 billion in healthcare costs every year. The New York City Health Department is launching a national salt reduction initiative, and the US Food and Drug Administration is also investigating the issue of salt in processed meats. The increased focus on the issues of health and expense when it comes to salt, points at potential new regulations for the use of salt in processed food. Enzymatic solutions such as Novozymes Protamex® can produce meat protein extract (MPE) from a broad range of raw materials such as turkey, chicken, pork, beef and even fish. After its injection or tumbling into processed meats, MPE preserves the great taste and properties of the end product while effectively reducing the salt content.

Berry healthy fruit juices!

Scientific research has demonstrated the significant health benefits offered by berries, primarily their proven anti-oxidating powers, along with their disease-preventing phytochemicals, vitamins, minerals and fibre. These super fruits appeal to consumers who want to look and feel good - and the production of products based on these healthful fruits is appealing to producers who want to tap into this open and eager niche market.
When it comes to juice processing, pectinases facilitate the extraction of juice with the focus on maximizing juice yield - and some, such as Novozymes® Pectinex Color, can also intensify and increase the color extract from the fruit, while aiding color stabilisation, clarification and filtration through reducing the difficulties encountered in downstream processing.

Blueberries, blackcurrants, strawberries and raspberries contain powerful anti-oxidants. Their deep pigmentation stems from a dense concentration of phenolic phytochemicals, particularly anthocyanins, a type of molecule often occurring with proanthocyanidins. Considered to be an excellent antioxidant, proanthocyanins are the precursors of anthocyanins. These exceptional properties mean that these fruits are considered to be valuable dietary aids in the reduction of the likelihood of contracting diseases caused by oxidative stress. Some of the anthocyanins found in blueberries are believed to possess active constituents that aid in the inhibition of the growth of some types of human cancer cells, and raspberries additionally play host to cancer-fighting phytochemicals such as coumaric, ferulic and ellagic acid. Both blueberries and raspberries contain lutein, celebrated for its positive effect on healthy vision, and aronia and blackcurrents are exceptionally rich in vitamin C. In the US, many juice producers are working with concorde grapes and cranberries. The concorde grape, also dark in color, is abundant in anti-oxidants and vitamin C, and is believed to promote healthy circulation and blood pressure. Cranberries provide further anti-oxidant advantages and too contain plentiful phytochemicals. But the exceptional benefit offered by cranberries is its potent anti-bacterial activity which helps prevent infection. Boasting so many health-promoting attributes, it is vital to get this goodness from these fruits into the juice - and pectinases, such as Pectinex Color, can help achieve this. The juice from berries offers a multitude of extraordinary health benefits due to their interesting concentration of anti-oxidants, and pectinase solutions help to maximize the extraction and stability of these anti-oxidants, as well as natural vitamin C when processing their juice.

The demand for healthier food and beverages is increasing as consumers are becoming savvy about what they put into their mouths, and are expecting to remain fitter, healthier and more active for longer. Enzymes act as cost-effective processing aids that improve the food and beverage process economy, increase nutritional value, and reduce the need for additives.