In the oils and fats industries, some work has been carried out to investigate the use of enzymes to aid the extraction process ; the use of cell-wall degrading enzymes such as cellulases and pectinases has potential here. Lipases are frequently undesirable enzymes in that they produce soapy and rancid Γ½avours due to the formation of long-chain fatty acids and by oxidation. However, in certain cases, for example in the Γ½avour of some cheeses, these changes may be desirable. Enzymes have also been examined for their ability to carry out useful alterations in the chemical structure of triglycerides, particularly cocoa butter, which is a high value fat used in chocolate manufacture.
There are a number of applications of enzymes in the dairy industry. They may be used to change the nature of raw materials, eg the hydrolysis of lactose in whey to produce a sweet lactose syrup that can be used in frozen products such as ice cream. Enzymes can also be used in the ΓΌnal product ; the accelerated ripening of cheese using mixtures of proteases and lipases is now well-established.
Practically all the enzymes discussed so far have been hydrolytic, carrying out the breakdown of molecules. There is a wide array of synthetic enzymes that could have application in the food industry. Transglutaminase is one such enzyme which is able to link proteins together and which could be used to carry out the restructuring of meat at low temperatures, saving the energy cost of more traditional processes that require heat setting of extracted muscle proteins. Starch-branching enzymes could be used to manufacture polysaccharide molecules with a limited and controlled number of branches and which could have novel gelling and textural properties.