Enzymes contributed greatly to the traditional and modern chemical industry by improving existing processes. The pharmaceutical enzyme applications will see the fastest growth as growing per capita income in the developing regions lead to greater access to health care. America will remain the leading consumer of enzymes, while the Asian region (India, China, and Japan) is forecasted to surpass Western Europe as the second largest consumer of Enzymes. Western Europe would still occupy the largest producer of enzymes in the future years. In this review article, we focus industrial applications of enzymes, specially on technical, feed, food and cosmetic products.
Application of enzymes
1) Enzymes in technical applications (1) –
Now a day enzymes
• Now a days cellulases are commonly used in garments made with a variety of cellulosics such as cotton, linen, lyocell and viscose and polynosic rayon.
• Catalase is used in dye house water recycling to eliminate residual hydrogen peroxide following bleaching.
• Proteases are used for softening of wool as well as protect it from pilling as well as for sand washing of silk.
• In the fuel ethanol application, typically amylases and amyloglucosidases leads to covert a feedstock to a substrate fermented by yeast generates ethanol.
• Enzymes are also used in the production of fine chemicals and pharmaceuticals.

2) Enzymes in food industry (2),(3),(4),(5)(6) –
• Baking industry: Presently, enzymes are used to make up for deficiencies in some flours, to provide for specific properties in the flour and dough on a predictable basis or to lower the protein level of flour for biscuits and crackers. Enzymes used are e.g. amylases, hemicellulases, amyloglucosidase, and protease. Amylases and hemicellulases are applied to improve and standardize the quality of the bread (e.g. softness, volume, crumb quality). Amyloglucosidase is used to ensure an even browning of the crust. Proteases are applied to decrease the level of protein in flours for
Feed enzymes are degrading specific feed components which are otherwise harmful or of little or no value. In doing so, a wider range of ingredients may be used in diet formulation. Feed enzymes may be used to increase the amount of nutrients available from vegetable proteins or to substitute a previously unacceptable energy source for another (eg. barley for wheat in