European Union Scientists have developed enzymes that can be used in low calories product to improve their texture. These enzymes work by binding together biopolymers, or protein and carbohydrate molecules. This combination improves the texture of the product making them melt in your mouth. These enzymes are supposed to make you feel the softness of bakery, dairy and meat products.
These enzymes took three years in the project named CROSSENZ, and this enzyme was co-ordinated by with Technical Research Centre of Finland (VTT) and in collaboration with project partners including experts in enzymology, food science, biochemistry, and enzyme production and consumer studies. There are many tests going on and enzyme companies will be developing these enzymes in a commercial scale. The best part of the trials is that it made its presence felt in the various features of a food product, while the consumers consumed the enzyme-fed dairy products. These enzymes are simply perfect as they are natural microbes extracted from edible plants, which allow better peptide bonding in protein foods.
