Enzymes

An enzyme is a substance that catalyses the speed of a chemical reaction. It may not sound immediately like a common ingredient within foods, but it is.

Lactase, amylase, prolease, maltase and bromelain are just a few commonly used enzyme ingredients and they are used within different food sectors.

For example, lactase is common within dairy products. It is the enzyme which speeds up the conversion of lactose - a disaccharide sugar - into galactose and glucose.

There are a number of reasons why this is necessary. Lactose intolerance, in the sense of not being able to digest lactose, is a common problem among people and is especially prevalent throughout the third world. Lactase can also speed up the process of making milk products such as cottage cheese and yoghurt.

It can also help ice cream to retain its smooth texture, as the lactose within it can crystallise and make the food gritty. Lactase also helps enhance the sweet flavour.

Similarly, maltase is also used to break down sugars into more usable forms. Within the body, it turns maltose into glucose, which can be used as energy or stored in the liver.

Research by the Freedonia Group has indicated that within the US, the demand for enzymes will see growth in the years to come. Specifically, it is predicted to increase by six per cent a year through to 2012.

The US enzyme market itself is worth $1.9 billion (£1.2 billion), though not all of this is from the food and drink industry.