Booklet Enzymes

ENZYMPERSOIDNUHCATLIOALNFOOD

Halal Foodch&aNupttr

iteiorn9(DHM2231)

Name: Umi Aina Safiah Binti Zulkifeli
Matric No: DHM211032



Prepared for: Miss Ainaa Eliah

Uses of enzymes in food 1
Classification of enzymes 2
3
Bioengineered enzymes 4
Enzymes production and Halal control points 5
6
Extracting enzymes from animal organs
Enzymes from fermentation process



TCablOeNofTENTS

INTRODUCTION

Enzymes play an important role in the control and functioning of
living cells.
They speed and catalyze particular processes.
Very modest amounts of enzymes can speed up processes up to 10
million times.

The advantages in the food industry:

Reduce the cost of food production.
Reduce the production time
Reduce the waste
Improve the flavour, colour, and texture.

INTRODUCTION

The current state of enzymes, including raw materials used
and production processes, is required to assist Halal food
production and meet religious requirements. Enzymes
generated from Haram (forbidden) animals or raw
materials obtained from Haram sources are prohibited.

Microbial enzyme can be used in place of pepsin and rennet;
it is Halal.

Enzyme has been employed in the food business to generate
and improve the quality and diversity of food. Cheese,
yoghurt, bread syrup, and other goods that require enzymes
are examples.

Combines the ability is used in ancient traditional arts such
as brewing, cheese production, meat tenderization using
papaya leaves, and condiment manufacturing (for example,
soy sauce and fish sauce).

uses of enzymes in food

Industry Enxymes Result

Glucose Xylose Most of the glucose and
production isomerase high fructose corn syrup
(HFCS) found in soft drinks
Baking α-Amylase
Increase the freshness,
Cheese Chymosin quality, and storage stability
making (coagulate), of bread and baked goods.
lipase (ripen), The enzymes convert sugars
lactase to etOH + H2O + CO2,
(improve causing the dough to rise
digestibility) and the gluten network to
strengthen.

Aids in the coagulation of
milk, the ripening of
cheese, and the reduction
of allergenic characteristics
in dairy products.

uses of enzymes in food

Industry Enzymes Result
Protease
Protein Improve functionality
hydrolysis and nutritional values of
proteins. Used in
Juice and Pectinase emulsifiers, hydration
wine making agents, control viscosity,
gelling agents, texture
and solubility.

Improve yields, colour,
and flavour, and purify
juices.

Meat Papain (papaya), Tenderize beef in less
tenderizer
protease time

classification of enzymes

Enzyme category Function

Oxidoreductases Catalyze oxidation reactions, (eg:
conversion of alcohol)

Transferase Catalyze the transfer of group of
Hydrolases atoms (radical) from one molecule to
another (eg: transfer of amino acid)

Catalyze reaction of chemical with
water. It breaks up large molecules
into smaller ones (eg: hydrolysis of
protein)

Isomerases Catalyze the transfer of groups on
same molecule resulting in a new
structure of molecules (conversion of
glucose to fructose – HFCS)

Ligases Catalyze the joining of molecules to
form larger molecules (combine
strands of DNA)

BIOENGINEERED ENZYMES

Bioengineering is used to create several
enzymes.
Underwater fermentation is one technique
of manufacturing.
Selected microorganisms (bacteria and
fungi) are cultured in confined containers
with liquid nutrients (such as corn starch,
sugars, and soybean grits) and oxygen.
As bacteria degrade nutrients, enzymes
are released into the solution.
The enzymes are then recovered using
filtering or centrifugation.

Sample of major
sources of enzymes

HALAL CONTROL POINTS IN ENZYME
PRODUCTION (ANIMAL ORGANS)

HCP1
Animal organs

HCP2

Grinding

Releasing HCP3
Release agents

Extraction and
purofication

HCP4

Standardization Ingredients

HCP5 Packaging and
labelling

HALAL CONTROL POINTS IN ENZYME

PRODUCTION (ANIMAL ORGANS)

HCP1 : To be generally accepted, organs should come from
halal-slaughtered animals. Such organs may have to be
obtained from areas where Muslims slaughter animals. Some
countries may accept enzymes from halal animals irrespective
of the fact that Muslims do not slaughter the animals.
HCP2 : Because the most of animal enzymes come from non-
halal sources, using ordinary equipment poses a risk. To avoid
contamination from prior runs, the equipment used to extract
halal enzymes must be carefully cleaned before use.
HCP3 : Enzymes that are not soluble in the tissues may need to
be released or produced soluble in order to boost the
production. The chemicals used for this purpose must be
Halal-compliant.
HCP4 : Aside from salt and water, a variety of additional
chemicals can be added to modify the enzyme's potency. To
improve or extend shelf life, preservatives and emulsifiers are
also utilised. All the ingredients used should be halal compliant.
HCP5 : Finally, labels should be properly labelled, including
halal indications, in order to appropriately identify the product.
If the enzymes are derived from animals murdered by Muslims
(dhabh method), they should be labelled as such rather than
just bovine, etc.

HALAL CONTROL POINTS IN ENZYME
PRODUCTION (FERMENTATION PROCESS)

HCP2 Steps in Mixing HCP1 Raw
culture Sterilizing Materials

preparation

Feed
storage

Mother HCP4
culture
HCP3
Fermentation Anti Foam

Purification/ HCP5
extraction Ingredients

Standardization

HCP6 Packaging/
labelling

HALAL CONTROL POINTS IN ENZYME

PRODUCTION (FERMENTATION PROCESS)

HCP1 : The choice of appropriate media is the first control
point in the fermentation-based production of enzymes. It is
forbidden to modify or process any raw materials, even those
of vegetable origin, using enzymes from swine or other non-
halal sources.
HCP2 : All sources of plant genetic material and animals from
halal species are generally permitted. Food safety is a serious
issue, but typically the government's food regulatory agencies
are in charge of it.
HCP3 : Antifoam and other processing aids should be devoid of
banned substances, notably those derived from pork fat.
HCP4 : All growth media components and mother culture
preparation ingredients must be halal.
HCP5 : All standardising substances, such as preservatives and
emulsifiers, must come from reliable sources. There are
situations when the enzyme activity is protected by the use of
alcohol as a preservative. In the final enzyme preparation,
alcohol is generally allowed as long as it is less than 0.5% by
volume.
HCP6 : Enzymes should be stored in suitable containers and
correctly labelled with halal indications.

TO LABEL OR NOT TO LABEL
ENZYMES

Enzymes are one type of processing aid that provides
substantial opportunity for clean labelling. Because
enzymes are destroyed by high baking temperatures, they
do not need to be stated on the label. This assists bakers in
maintaining a highly desired clean label product.