In commercial food processing, selecting an enzyme is not a simple matter of choosing the product with the highest concentration or the lowest price. A food enzyme has to work inside a real production process where raw-material variation, temperature, pH, processing time, substrate concentration and operating conditions can change the final result.
This is where the experience of a Food Enzyme...
An enzyme can perform extremely well during laboratory trials and still produce different results when introduced into a commercial food-processing line. This does not automatically mean that the enzyme is defective. The difference often comes from changes in raw materials, process conditions, enzyme dosage, mixing, contact time, equipment, or the way performance is measured.
This is one of...
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