The starch industry is one of the largest and longest-standing markets for enzymes. Special syrups that cannot be produced using conventional chemical hydrolysis were the first compounds made entirely using enzymatic processes.
Reaction efficiency, specific action, and the ability to work under many conditions all make enzymes ideal catalysts for the starch processing industry. The moderate temperatures and pH values used for enzyme reactions mean that few by-products affecting flavor and color are formed. An additional valuable benefit is that enzyme reactions are easily controlled and can be stopped when the desired degree of starch conversion is reached.
Enzymes can help produce a wide range of syrups and modified starches used within the food industry in products ranging from soft drinks to sauces.