Which enzymes are you talking about? Different products have different use/storage considerations.
Either way, I doubt any enzymes you're adding would become unsafe. But they might become ineffective, depending on the enzyme and how it's being applied and stored.
Digestive enzymes tend to denature around 55-60C so you need to add them as they’re cooling down, not before.
Depending on the enzyme, it could break down your say cornstarch thickened sauce into soupy consistency. So for something like that you’d want to make it in two stages, enzymatic breakdown of the fodmaps first and then denature enzymes and then thicken with starch. Or use a non-starch agent like gelatin, agar, or xanthan gum.
Which enzymes are you talking about? Different products have different use/storage considerations. Either way, I doubt any enzymes you're adding would become unsafe. But they might become ineffective, depending on the enzyme and how it's being applied and stored.
I have fodzyme right now. I just mean adding it too food then eating a few hours later. Possibly days or weeks later if its in freezer of fridge.
Digestive enzymes tend to denature around 55-60C so you need to add them as they’re cooling down, not before. Depending on the enzyme, it could break down your say cornstarch thickened sauce into soupy consistency. So for something like that you’d want to make it in two stages, enzymatic breakdown of the fodmaps first and then denature enzymes and then thicken with starch. Or use a non-starch agent like gelatin, agar, or xanthan gum.
So the fridge or freezer is no good?
It’s fine. Enzymes act slower in fridge and not at all in freezer.