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ROLE OF ENZYMES IN FOODS ANDDIETARY SUPPLEMENTS

PIYUSH RATHIDIRECTOR – BUSINESS DEVELOPMENT

ADVANCED ENZYME TECHNOLOGIES LTD.

AGENDA

ENZYME BASICS

ENZYMES AS DIETARY SUPPLEMENTS

ENZYMES IN FUNCTIONAL FOODS

USE OF ENZYMES FOR MANUFACTURING FUNCTIONAL FOOD INGREDIENTS

ENZYMES IN FOOD PROCESSING

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ENZYMES

NATURE’S TOOLS TO CARRY OUT ALL THE PROCESSES IN LIVING BEINGS.HENCE LIFE CAN NOT CARRY ON WITHOUT ENZYMES

REPRESENT BIOCHEMICAL ENERGY

ARE SPECIFIC IN NATURE AND ACTION

ONLY ENERGY WHICH HAS VIVEKA / INTELLIGENCE / ABILITY TO DISCRIMINATE !

REQUIRE MODERATE CONDITIONS FOR EFFECTIVE ACTION

PRODUCED FROM LIVING SYSTEMS

ALL FOOD ENZYMES CONFIRM TO SPECIFICATIONS OF “JECFA” OF FAO-WHO.

BIO-DEGRADABLE AND ECO-SAFE

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ENZYMES AS DIETARY SUPPLEMENTS

DIGESTIVE ENZYMES

METABOLIC ENZYMES

SYSTEMIC ENZYMES

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DIGESTIVE AID ENZYMES

• LACTASE:

- DEFICIENCY IN LACTASE CAUSES STOMACH BLOATING, ABDOMINAL DISCOMFORT, WATERY STOOLS & EXCESSIVE FLATULENCE.

- 15% NORTH EUROPEAN DESCENT, 80% OF BLACKS AND LATINOS AND 100% Of AMERICAN INDIANS AND ASIANS SUFFER FROM LACTOSE INTOLERANCE.

- CAN BE TREATED USING LACTASE AS DIETERY SUPPLEMENT.

• ALPHA GALACTOSIDASE:

- SOME OF FOOD VIZ: CABBAGE, BROCCOLI, BEANS, LEGUMES (DALS), CONTAIN OLIGOSACCHARIDES THAT CAUSE FLATULANCE AND DISTRESS.

- THIS PROBLEM IS ELIMINATED USING ALFA D-GALACTOSIDASE AS SUPPLEMENT.

• HEMICELLULASE / CELLULASE:

- COMPLEX CARBOHYDRATES PRESENT IN LARGE VARIETY OF FOODS INCLUDING SEVERAL FORMS OF DIETERY FIBRE ALSO CAUSE FLATULANCE AND BLOATING AND DISTRESS

- COMPLEX CARBOHYDRATES CAN BE BROKEN DOWN USING HEMICELLULASE ASDIETERY SUPPLEMENT.

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DIGESTIVE AID ENZYMES

• PAPAIN, PANCREATIN & PEPSIN:

- INSUFFIENT PROTEIN DIGESTION LEADS TO PROTEIN DEFICIENCY AND DECEASE.- PANCREATIN & PEPSIN CAN BE USED AS DIETARY SUPPLEMENT TO CORRECT THIS.

• AMYLASES & LIPLASES:

- AMYLASES AND LIPASES CAN BE USED TO CORRECT INDIGESTION AND ABSORPTION OF STARCH AND FATS.

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METABOLIC & SYSTEMIC ENZYMES

SEBKINASE (NATTOKINASE): FIBRINOLYTIC ENZYME FOR CIRCULATORY HEALTHIMMUNOSEB: IMMUNE-MODULATING ENZYME COMPLEXSTRESSNOMORE: ANTIOXIDANT ENZYME FORMULATION FOR STRESS RELIEFSEBTRIM: ENZYME FORMULATION FOR EFFECTIVE WEIGHT MGMT

METABOLIC ENZYMES:

- SPEEDUP CHEMICAL REACTIONS WITHIN CELLS FOR DETOXIFICATION AND ENERGY PRODUCTION

- SUPEROXIDE DISMUTASE: IS AN ANTIOXIDANT ENZYME THAT PROTECTS CELLS FROM COMMON FREE RADICALS

- CATALASE: BREAKS DOWN HYDROGEN PEROXIDE A WASTE PRODUCT OF METABOLISM AND FREES OXYGEN FOR USE BY THE BODY.

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ENZYMES IN FUNCTIONAL FOODS

DEFINITION:

A FOOD CAN BE REGARDED AS FUNCTIONAL, IF IT IS SATISFACTORILY

DEMONSTRATED TO AFFECT BENEFICIALLY ONE OR MORE TARGET

FUNCTIONS IN THE BODY, BEYOND ADEQUATE NUTRITIONAL EFFECTS, IN A

WAY WHICH IS RELEVANT TO EITHER THE STATE OF WELL-BEING AND

HEALTH OR THE REDUCTION OF THE RISK OF A DISEASE. A FOOD CAN BE

MADE FUNCTIONAL BY INCREASING THE CONCENTRATION, ADDING OR

IMPROVING THE BIOAVAILABILITY OF A PARTICULAR COMPONENT.

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ENZYMES IN FUNCTIONAL FOODS

• ALPHA GALACTOSIDASE:

FOODS CONTAINING RAFFINOSE , STACHYOSE AND MELIBIOSE CAN BE DIGESTED WITH ALPHA GALACTOSIDASE TO ELIMINATE THE PROPERTY OF FLATULENCE ESPECIALLY WHEN THE FOOD IS MEANT FOR INFANT NUTRITION.

• CELLULASES & PECTINASES:

USED TO EXTRACT HIGHER LELVELS OF ANTIOXIDANT COLOR IN FRUIT JUICES AND TOMATOES

• LOW CALORIE BEER:

PRODUCED USING GLUCOAMYLASE TO ELIMINATE DEXTRINS FROM BEER.

• LOW FAT FRIED FOODS:

ENZYMES CAN BE USED TO REDUCE OIL UPTAKE DURING FRYING OF DEEP FAT FRIED SNACK FOODS SUCH AS POTATO CHIPS, SAVOURY AND INDIAN FRIED SNACKS.

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ENZYMES IN FUNCTIONAL FOODS

• MIXTURE OF PROTEASES:

A SPECIFIC MIX OF PROTEASES CAN BE ADDED TO FOOD TO INCREASE THE BIO- AVAILABILITY OF SPECIFIC AMINO ACIDS PRESENT IN FOOD.

• XYLANASE & MANNANASE:

CAN BE ADDED TO CEREAL AND LEGUME BASED FOODS TO SYNTHESIZE PREBIOTICS WITHIN THE INTESTINES. ALTERNATELY, FOODS CAN BE REACTED WITH THESE ENZYMES DURING PROCESSING TO GENERATE “XOS” AND “MOS” PREBIOTICS.

• LACTASE:

DAIRY PRODUCTS TREATED WITH LACTASE PROVIDE COMFORT TO LACTOSE INTOLERANT PEOPLE.

• CELLULASE & HEMICELLULASE:

DIFFICULT TO DIGEST FIBRES IN FOODS CAN BE PARTIALLY DIGESTED DURING FOOD PROCESSING TO ELIMINATE THEIR NEGATIVE EFFECTS AND IMPROVE THEIR USEFULNESS AT THE SAME TIME. IT CAN ALSO BE USED TO PRODUCE HIGH FIBER BREAD.

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FUNCTIONAL FOOD INGREDIENTS

• LOW CALORIE FATS:

TRIGLYCERIDES WITH STEARIC ACID AT 1 AND 3 POSITIONS ARE SYNTHESIZED USING 1,3 SPECIFIC LIPASE. STEARIC ACID IS NOT ABSORBED DUE TO ITS HIGH MELTING POINT.

• LOW CALORIE FATS:

CAN ALSO BE MADE BY ADDING LOW MOLECULAR WEIGHT FATTY ACIDS AT 1 AND 3 POSITIONS. LOW MOLECULAR WEIGT FATTY ACIDS ARE METABOLIZED IN A SIMILAR WAY AS CARBOHYDRATES.

• SPECIAL OLIGOSACCHARIDES:

ENZYMES ARE USED TO PRODUCE CHITOSAN OLIGOSACCHARIDES FOR WEIGHT REDUCTION. PRODUCTION OF MOS, GOS, XOS, ETC ARE ALL POSSIBLE THROUGH USE OF ENZYMES

• PRODUCTION OF MEDIUM CHAIN TRIGLYCERIDES:

MCT CAN BE SYNTHESIZED THROUGH ENZYMATIC INTERESTERIFICATION USING SPECIFIC LIPASES.

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FUNCTIONAL FOOD INGREDIENTS

• SYNTHESIS OF OLIGOSACCHARIDES:

ALPHA-GLUCOSIDASE, TRANS GLUCOSIDASE AND INLULINASE ARE USED TO SYNTESIZE PREBIOTIC OLIGO SACCHARIDES

• EXTRACTION OF PHYTOCHEMICALS FROM PLANT MATERIAL:

ENZYMES INCREASE EXTRACTION YEILDS, REDUCE EXTRACTION TEMPERATURES AND IMPROVE QUALITY AND PROFITABILITY

• EXTRACTION OF PROTEINS FROM PLANT SOURCES:

ENZYMES OFFER EFFICIENT PROCESSES TO PRODUCE PROTEIN CONCENTRATES OR ISOLATES WITH IMPROVED FUNCTIONALITY e.g SOY PROTEIN ISOLATES.

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MODIFICATION OF FUNCTIONAL FOODS

ENZYMES CAN BE USED TO ADJUST VARIOUS SENSORY ATTRIBUTES OF FUNCTIONAL FOODS:

TASTE: GLUCO AMYLASE, BETA AMYLASE, ALFA AMYLASE – CEREAL BASED FOODS

AROMA:MIXTURES OF PROTEAS, LIPASE

TEXTURE: AMYLASES, PROTEASES, CELLULASES, PECTINASES AND HEMICELLULASES– CEREAL BASED SNACKS, EXTRUDED FOODS, HIGH FIBRE FOODS, DAIRY PRODUCTS.

COLOR: AMYLASES, CELLULASES, PECTINASES – BAKED FOODS, JUICES, VEGETABLE PRODUCTS.

EXTEND SHELF LIFE:REDUCTION OF MOISTURE IN SNACK FOOD - ELIMINATION OF DISSOLVED OXYGEN TO IMPROVE SOFTNESS AND THEREFORE SHELF LIFE OF BREAD.

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ENZYMES IN FOOD PROCESSING

INCREASE COMPETITIVENESS IN GLOBAL MARKETS BY

– INCREASING YIELD REDUCED CONSUMPTION OF RAW MATERIAL & OPERATING COST INCREASED CAPACITY – HIGHER OUTPUT AT ZERO CAPITAL COST REDUCED WASTE GENERATION AND WASTE TREATMENT COST

– IMPROVING QUALITY IMPROVED TEXTURE, COLOR, AROMA, ANTI-OXIDANTS, SHELF LIFE, FUNCTIONAL

PROPERTIES (WHEAT FLOUR), PALATABILITY, REDUCED OIL ABSORPTION

– REDUCED ENERGY CONSUMPTION REDUCED STEAM & ELECTRICITY CONSUMPTION

EXAMPLES OF FOODS WHERE ENZYMES PLAY SIGNIFICANT ROLE:

– FRUIT PROCESSING– DAIRY PROCESSING– GRAIN PROCESSING – DRY MILLING & WET MILLING– EXTRUSION– TRADITIONAL FOODS– OIL SEED PROCESSING, VEGETABLE OIL REFINING AND MODIFIED FATS

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ADVANCED ENZYMES – FAST FACTS

NO. OF COMMERCIAL ENZYMES MANUFACTURED – 42

NO. OF EMPLOYEES – 350+

R&D PERSONNEL – 60+

INVESTMENT IN R&D – 9%+ OF SALES

NO. OF MANUFACTURING LOCATIONS IN OPERATION – 6

NO. OF MANUFACTURING LOCATIONS UNDER CONSTRUCTION – 2

TOTAL TURNOVER IN EXCESS OF $40m

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*Global Presence

Core Enzyme Research & Manufacturing

BioPro(Food Processing)

EnzyTech(Industrial Processing)

ABTL(Animal Healthcare)

Advanced Enzyme Technologies Ltd(AETL)

Advenza(Human Healthcare)

Advanced Enzyme Far East

(HK & China)

Specialty Enzymes(USA)

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