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Everyday applications of enzymes in the kitchen

Anonymous Mon 21 Feb 08:31:52 2022 No.14252085 View Reply Original Report

Quoted By: >>14252135 >>14252784

I was wondering.

Taking into account how powerfull enzymes can be, why haven't we seen a mainstream market for them? Transglutaminase helps me make hamburguers and papaine turns simple chicken meat into something much more soft and tender.

But what enzymes can I use for making desserts? Bread? Why can't I just leave all dishes in the sink all night in an enzyme solution and then take them out clean in the morning?

Anonymous

Anonymous Mon 21 Feb 2022 08:37:49 No.14252087 Report

Quoted By: >>14252091

you can buy lactase for dairy intolerance

Anonymous

Anonymous Mon 21 Feb 2022 08:42:38 No.14252091 Report

Quoted By:

>>14252087
It would see interesting to see if the lactase applied to milk bread would actually increase rising.

Anonymous

Anonymous Mon 21 Feb 2022 09:15:21 No.14252135 Report

Quoted By:

>>14252085
Pectinase, cleans up orange slices

Anonymous

Anonymous Mon 21 Feb 2022 14:55:34 No.14252784 Report

Quoted By:

>>14252085
>why haven't we seen a mainstream market for them?
We have. Enzymes are a part of everyday life, anon. Just about every cleaner on earth has some sort of enzyme formulation. Everything from shampoo to skin-cream to cosmetics, toothpaste have enzymes. Have you ever made cheese before? I have. You add an enzyme called Rennet to start the process. Rennet is used in almost all cheese-making. If you've eaten cheese, it had purified rennet used to make it, almost surely. Almost every processed food you buy has some purified enzymatic process use for it. In large-scale baking, there are a number of enzymes used for break-making.
The everyday market is usually the business-2-business sale of purified enzymes to downstream companies to be used in their produce which are then marketed to you without you knowing they contain enzymes. This is because the generic public does not give a fuck, so marketing enzymes is useless-ish.
But also, a lot of enzymes are unstable and break down when not in their favored environment, so there is a cap on what enzymes are useable in different settings.

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