Dean...

Cy is correct, enzymes simply enable two things:
a. the easier utilisation of the bait by the carp
b. the release of aminos & peptide chains as a side issue to (a)
now this may seem a little point, but it is not.. we all go for things to make our bait more attractive, this route allows you to do that without the need for artificial chemical signals.
When combined with a well sorted basemix, (FLAA and all that) it turns a bait into a very nutritious and highly attractive one.. It can be expensive, but there are ways of doing it that could be incorporated into a commercial bait..
Potential problems would be customers not following storage instructions and the obvious one of allowing people who have no clue trying to make it in the first place...

Temperature is a key, but it depends when you allow enzymatic activity and whether you kill the process at the boiling stage or not.. bait storage is another issue.. you cannot do shelflife...

That stuff I had at the Selby fish in was a sample from China.. if I had bought a Kilo it would have set me back over £1900... That was an enzyme with esterase capabilities.. a bit of overkill really...
