Editing Trypsin (section)

=== In food ===
Commercial protease preparations usually consist of a mixture of various protease enzymes that often includes trypsin. These preparations are widely used in food processing:<ref name="urlProtease - GMO Database">{{cite web | url = http://www.gmo-compass.org/eng/database/enzymes/94.protease.html | title = Protease - GMO Database | date = 2010-07-10 | work = GMO Compass | publisher = European Union | access-date = 2012-01-01 | url-status = dead | archive-url = https://web.archive.org/web/20150224164346/http://www.gmo-compass.org/eng/database/enzymes/94.protease.html | archive-date = 2015-02-24 }}</ref>
* as a baking enzyme to improve the workability of dough
* in the extraction of seasonings and flavorings from vegetable or animal proteins and in the manufacture of sauces 
* to control aroma formation in cheese and milk products 
* to improve the texture of fish products 
* to tenderize meat 
* during cold stabilization of beer 
* in the production of [[hypoallergenic]] food where proteases break down specific [[allergen]]ic proteins into nonallergenic peptides, for example, proteases are used to produce hypoallergenic baby food from cow's milk, thereby diminishing the risk of babies developing [[milk allergy|milk allergies]].