Glossary of food & beverage ingredient terms
E
| Term | Definition |
|---|---|
| Enzymatic hydrolysis |
This term refers to the depolymerization of starch under the action of an amylase enzyme. Enzymatic reactions have the advantage of producting highly specific distributions of glucose sugars and oligomers; they have largely superceded acid hydrolysis in the manufacture of glucose syrups and other starch hydrolysates. |
| Enzyme |
A enzyme is one of a group of complex chemical substances produced by living organisms [e.g. bacteria, fungi] that promote and catalyse high specific chemical reactions. The breaking of the chemical bonds in starch by amylase enzymes is an example. |
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