Catalysts

Catalysts are substances that speed up chemical reactions without being consumed in the process. In food processing they are essential: nickel catalysts hydrogenate vegetable oils for margarine production, enzymes catalyse fermentation, ripening and juice clarification, and metal catalysts support the manufacture of flavours and vitamins. Choosing the right catalyst controls reaction rate, selectivity and product quality, while catalyst residues must be removed or limited to safe levels. Catalysis underpins much of modern food manufacturing. Immobilized enzymes on solid supports let processors reuse these biocatalysts many times.