Which enzymes are used when making sweets?

While there isn't one specific set of enzymes used for *all* sweets, various enzymes play a role in different aspects of making them. Here's a breakdown:

Common Enzymes in Sweets and Their Roles:

* Amylases: Break down starches into simpler sugars, essential for candies, syrups, and jellies.

* Invertase: Specifically breaks down sucrose (table sugar) into glucose and fructose, enhancing sweetness and producing a smoother texture in candies and chocolates.

* Pectinases: Degrade pectin, found in fruits, aiding in juice extraction and clarity.

* Proteases: Used in some candy-making processes to modify proteins for texture and flavor.

* Lipases: Break down fats, often used in chocolate making to modify its texture and mouthfeel.

* Cellulases: Break down cellulose, primarily used for fruit preparation by softening tough tissues and improving juice yield.

Specific Examples:

* Candy Making: Amylases are used in candies like gummies and marshmallows to break down starch for texture and chewiness. Invertase is used in fondant and caramel candies for a smoother, creamier texture and enhanced sweetness.

* Chocolate Making: Lipases are used to modify the texture and flavor of chocolate, while proteases might be used to improve its smoothness and reduce bitterness.

* Baking: While not strictly "sweets," enzymes like amylases are used in bread making to break down starches for a softer texture and improved flavor.

Important Note: Enzyme use in food production is strictly regulated, and the specific enzymes used will vary depending on the desired outcome, the specific ingredients, and the manufacturing processes involved.

Beyond the examples above, enzymes play crucial roles in other aspects of food production related to sweets, like fruit processing, milk fermentation (for yogurt and ice cream), and the creation of flavorings.

If you're interested in learning more about specific enzyme applications, you can find information from sources like the Enzyme Commission (EC) or the Food and Agriculture Organization of the United Nations (FAO).