ABSTRACT
Enzymes play a vital function in the regulation and performance of living cells. They speed up reactions and catalyze specific reactions while producing few by-products. The food industry has taken advantage of these properties to produce enzymes that can reduce food production costs, manufacturing time, and waste production, and improve taste, color, and texture. The advent of bioengineering has enabled the enzyme industry to produce microbial enzymes that look and function like animal or vegetable enzymes. Bioengineered enzymes are cheaper to produce and easier to control for purity. The use of microbial enzymes is more compatible with halal food production because it eliminates the use of animalderived enzymes. However, animal-derived enzymes are still used in the food industry, particularly in the dairy industry.
