{"id":908,"date":"2014-08-22T08:00:17","date_gmt":"2014-08-22T14:00:17","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=908"},"modified":"2021-04-01T15:24:37","modified_gmt":"2021-04-01T21:24:37","slug":"fbn-enzymes","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/908\/fbn-enzymes\/","title":{"rendered":"The Many Uses of Enzymes"},"content":{"rendered":"<p>Enzymes are often used in food manufacturing to <a href=\"https:\/\/ulprospector.ul.com\/media\/2014\/08\/enzymesSMuse.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-917\" src=\"https:\/\/ulprospector.ul.com\/media\/2014\/08\/enzymesSMuse.png\" alt=\"enzymesSMuse\" width=\"301\" height=\"500\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/08\/enzymesSMuse.png 301w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/08\/enzymesSMuse-180x300.png 180w\" sizes=\"(max-width: 301px) 100vw, 301px\" \/><\/a><span style=\"font-size: 1.4rem; line-height: 1.625;\">improve\u00a0the quality of the finished product. If used within\u00a0<\/span>supplier guidelines, enzymes can aid in processing and save time and money.<\/p>\n<p>Enzymes are biological catalysts, speeding up the specific chemical reaction rate of ingredients in a system. Enzymes consist of protein, and become deactivated with heat application, or less frequently, by extremes in pH. There is an optimum pH and temperature that most enzymes require for best functionality. Many enzymes deactivate at 140\u00b0F (60\u00b0C), except bacterial \u03b1-amylase, which continues to function up to 185\u00b0F (85\u00b0C). This continued function makes it valuable for bakery applications.<\/p>\n<h4>Enzyme Sources and Categories<\/h4>\n<p>The sources for enzymes can have animal, plant, microbial or fungal origins. Food enzymes are broadly categorized by the compounds that they act upon. Many food enzymes fall into the <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Hydrolases&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">hydrolase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Hydrolases&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) category, meaning that chemical bonds are broken with the addition of water in the presence of the enzyme. The subcategories of hydrolase are:<\/p>\n<ul>\n<li><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Glycosidase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Glycosidase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Glycosidase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) &#8211; breaks down complex carbohydrates into simple sugars. This subcategory includes <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Amylase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">amylases<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Amylase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>), which break down plant starches; <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Cellulase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">cellulases<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Cellulase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) which break down cellulose found in plants; and <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Pectinase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">pectinase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Pectinase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) , which breaks down the pectin found in plant cell walls.<\/li>\n<li><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Peptidase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Peptidase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Peptidase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) \u2013 breaks down peptide bonds in proteins. This class includes <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Protease&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">protease<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Protease&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) and <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Rennet&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">rennet<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Rennet&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>).<\/li>\n<li><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Lipase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Lipase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Lipase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) \u2013 separates fat molecules into glycerol and fatty acids.<\/li>\n<\/ul>\n<p>Other categories of food enzymes include:<\/p>\n<ul>\n<li><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Transferase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Transferase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Transferase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) \u2013 transfers specific functional groups from one molecule to another. <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Transglutaminase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Transglutaminase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Transglutaminase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) is included in this group, which has the ability to bond food proteins together.<\/li>\n<li><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Oxidoreductase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Oxidoreductase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Oxidoreductase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) \u2013 initiates the transfer of electrons from one molecule to another. This category includes <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Glucose+Oxidase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">glucose oxidase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Glucose+Oxidase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) , which is frequently used to strengthen dough in bakery applications; and <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Catalase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">catalase<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Catalase&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>), often used in food packaging to reduce oxidation and in dairy applications to remove peroxide.<\/li>\n<\/ul>\n<h4>Enzyme Functions<\/h4>\n<p>Enzymes cross the entire food industry in their function, and this is just a small highlight of the functions they do in specific food segments. In dairy products, enzymes aid in a variety functions, including:<\/p>\n<ul>\n<li>milk coagulation<\/li>\n<li>modification of milk proteins<\/li>\n<li>cheese flavor development<\/li>\n<li>break down lactose for reduced and lactose free products<\/li>\n<li>inhibit microbial spoilage during cheese development<\/li>\n<\/ul>\n<p>In bakery products, enzymes can assist in the following roles:<\/p>\n<ul>\n<li>aid in improvement of dough structure, yielding an increased volume and finer crumb structure<\/li>\n<li>improve softness and reduce staling over shelf life<\/li>\n<li>strengthen dough to make it more tolerant of processing and handling issues<\/li>\n<li>aid in producing clean label and consumer friendly products with less reliance on gluten, emulsifiers and other ingredients<\/li>\n<\/ul>\n<p>In oils and fats:<\/p>\n<ul>\n<li>increase yield and improve extraction<\/li>\n<li>interesterification of fats and oils to improve their nutritional value and functionality<\/li>\n<\/ul>\n<p>In brewing:<\/p>\n<ul>\n<li>reduce protein haze<\/li>\n<li>improve flavor and preserve natural color<\/li>\n<li>increase fermentation<\/li>\n<\/ul>\n<p>In the meat industry:<\/p>\n<ul>\n<li>improve tenderness<\/li>\n<li>reduce aging times<\/li>\n<\/ul>\n<p>In fruit juice and beverage processing:<\/p>\n<ul>\n<li>increase yield\/extraction<\/li>\n<li>reduce cloudiness and increase clarity<\/li>\n<li>reduce bitterness<\/li>\n<\/ul>\n<h4>Formulation and Regulatory Concerns<\/h4>\n<p>One category of enzymes can span many different industries, so at times it can be a challenge finding the appropriate product for your application. Narrow down what you expect the enzyme to achieve when assessing and choosing an enzyme. Do you want to impact the starch, protein or fat in the system? Look at your processing conditions to determine if the formulation is appropriate for ideal enzyme activity \u2013 review your process temperature curves, pH changes, moisture presence, and any other operational changes in your product that could impact how the enzyme will function.<\/p>\n<p>When comparing enzyme suppliers, make sure you are comparing equivalent activity levels \u2013 sometimes the enzyme activity assay units can vary from supplier to supplier, or some suppliers may use proprietary units that may be hard to translate or compare.<\/p>\n<p>Enzyme manufacturers use an ingredient like salt, flour, or maltodextrin to dilute their products to a standardized, consistent enzymatic activity level for consistency \u2013 make sure the diluent is appropriate for your finished product and may not require additional allergen labeling. Also, be very cautious to use within the appropriate dosage amount for your application per your supplier\u2019s guidelines. Too little or too much enzyme can have disastrous consequences.<\/p>\n<p>Care should be taken to assure that enzymes are handled safely. Prolonged exposure can cause skin and eye irritation, among other concerns. Both the Enzyme Technical Association and the <a href=\"http:\/\/www.amfep.org\/sites\/g\/files\/g412356\/f\/201407\/Guide%20to%20the%20safe%20handling%20of%20industrial%20enzymes%20preparations%202013_0.pdf\" target=\"_blank\" rel=\"noopener\">Association of Manfacturers and Formulators of Enzyme Products<\/a> have created literature to aid manufacturers in safe handling of enzymes. The labeling of enzymes differs from nation to nation as well as product to product, so make sure\u00a0you are complying with your local regulations.<\/p>\n<p>In May, the European Food Safety Authority completed their <a href=\"http:\/\/www.foodsafetynews.com\/2014\/05\/draft-efsa-launches-project-to-assess-safety-of-food-enzymes\/\" target=\"_blank\" rel=\"noopener\">safety risk assessment<\/a> of xylanase, which is only the beginning of their systematic evaluation of enzymes in the coming years. Look <a href=\"http:\/\/www.efsa.europa.eu\/en\/press\/news\/140514.htm\" target=\"_blank\" rel=\"noopener\">here<\/a> for the EFSA\u2019s press release on this assessment.<\/p>\n<p>With the above information, you should be better informed to have discussions with your suppliers to discover how enzymes can work for you to save time and money when formulating!<\/p>\n<p><strong>Suggested Suppliers:<\/strong><\/p>\n<p><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Suppliers\/4980\/Biocatalysts\/search?sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Biocatalysts<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Suppliers\/4817\/Biocatalysts\/search?sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>)<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Suppliers\/6295\/DSM-Nutritional-Products--Inc\/search?sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">DSM Nutritional Products<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Suppliers\/15324\/DSM-Nutritional-Products--Inc\/search?sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>)<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Suppliers\/3686\/Glanbia-Nutritionals\/search?sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Glanbia Nutritionals<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Suppliers\/4871\/Glanbia-Nutritionals\/search?sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>)<\/p>\n<p><strong>Additional Resources:<\/strong><\/p>\n<p><a href=\"http:\/\/www.chem.qmul.ac.uk\/iubmb\/enzyme\/\" target=\"_blank\" rel=\"noopener\">The Enzyme Nomenclature Database<\/a><br \/>\n<a href=\"http:\/\/www.chem.qmul.ac.uk\/iubmb\/enzyme\/\" target=\"_blank\" rel=\"noopener\">BRENDA enzyme database<\/a><br \/>\n<a href=\"http:\/\/www.amfep.org\" target=\"_blank\" rel=\"noopener\">Association of Manufacturers and Formulators of Enzyme Products &#8211; AMFEP<\/a><br \/>\n<a href=\"http:\/\/www.enzymeassociation.org\" target=\"_blank\" rel=\"noopener\">Enzyme Technical Association<\/a><\/p>\n<p><strong>Regulatory Resources:<\/strong><\/p>\n<p><a href=\"http:\/\/ec.europa.eu\/food\/food\/fAEF\/enzymes\/legislation_en.htm\" target=\"_blank\" rel=\"noopener\">European Commission &#8211; EU Legislation regarding Food Enzymes<\/a><br \/>\n<a href=\"http:\/\/www.efsa.europa.eu\/en\/topics\/topic\/foodenzymes.htm\" target=\"_blank\" rel=\"noopener\">European Food Safety Authority &#8211; Food Enzymes<\/a><br \/>\n<a href=\"http:\/\/www.fda.gov\/food\/ingredientspackaginglabeling\/gras\/enzymepreparations\/default.htm\" target=\"_blank\" rel=\"noopener\">US FDA &#8211; Enzyme Preparations Used in Food<\/a><br \/>\n<a href=\"http:\/\/www.hc-sc.gc.ca\/fn-an\/securit\/addit\/food_enzymes-eng.php\" target=\"_blank\" rel=\"noopener\">Health Canada &#8211; Enzyme Use in Food Processing<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Enzymes are often used in food manufacturing to improve\u00a0the quality of the finished product. If used within\u00a0supplier guidelines, enzymes can aid in processing and save time and money. Enzymes are biological catalysts, speeding up the specific chemical reaction rate of &hellip; <a href=\"https:\/\/ulprospector.ul.com\/908\/fbn-enzymes\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":912,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-908","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Many Uses of Enzymes - Prospector Knowledge Center<\/title>\n<meta name=\"description\" content=\"The uses for enzymes vary greatly in the food industry. From helping with the coagulation of milk to strengthening dough, the opportunities are wide.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/908\/fbn-enzymes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Many Uses of Enzymes - Prospector Knowledge Center\" \/>\n<meta property=\"og:description\" content=\"The uses for enzymes vary greatly in the food industry. From helping with the coagulation of milk to strengthening dough, the opportunities are wide.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ulprospector.ul.com\/908\/fbn-enzymes\/\" \/>\n<meta property=\"og:site_name\" content=\"Prospector Knowledge Center\" \/>\n<meta property=\"article:published_time\" content=\"2014-08-22T14:00:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-01T21:24:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/08\/enzymes.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"497\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jill Frank\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jill Frank\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/\"},\"author\":{\"name\":\"Jill Frank\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"headline\":\"The Many Uses of Enzymes\",\"datePublished\":\"2014-08-22T14:00:17+00:00\",\"dateModified\":\"2021-04-01T21:24:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/\"},\"wordCount\":910,\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/08\\\/enzymes.jpg\",\"articleSection\":[\"Food, Beverage &amp; Nutrition\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/\",\"name\":\"The Many Uses of Enzymes - Prospector Knowledge Center\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/908\\\/fbn-enzymes\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/08\\\/enzymes.jpg\",\"datePublished\":\"2014-08-22T14:00:17+00:00\",\"dateModified\":\"2021-04-01T21:24:37+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"description\":\"The uses for enzymes vary greatly in the food industry. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.\",\"sameAs\":[\"https:\\\/\\\/ulprospector.ul.com\"],\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/author\\\/jill-frank\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Many Uses of Enzymes - Prospector Knowledge Center","description":"The uses for enzymes vary greatly in the food industry. From helping with the coagulation of milk to strengthening dough, the opportunities are wide.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ulprospector.ul.com\/908\/fbn-enzymes\/","og_locale":"en_US","og_type":"article","og_title":"The Many Uses of Enzymes - Prospector Knowledge Center","og_description":"The uses for enzymes vary greatly in the food industry. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. 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