Plants ? Investigation ? Agriculture ? Meals.

Examples of your use of enzymes within the production and processing of food.

The majority of the enzymes applied are now produced with genetically modified microorganisms. One can find hardly any other preparations on the marketplace.

Bread and baked goods.

Improved dough properties and processability, no lengthy increasing occasions, baking procedure much more controllable, couple of deviations in production Crust stability, intense color, volume, uniform density, shelf life, freeze-thaw stability, in particular for frozen dough and baked goods, pumpability, as an example in waffles Precursor for the possibly carcinogenic acrylamide.

Marzipan and fillings: Prevention of crystallization. Subsequent liquefaction of praline fillings. Splitting of comprehensive nursing care plan milk sugar: Improvement of your consistency of ice cream and chocolate items.

Starch saccharification.

Conversion of vegetable starches into diverse sugars Production of glucose syrup as well as other food ingredients (e.g. Grape sugar, sugar substitutes, unique starches)

Coagulation of milk because the very first stage of cheese production. Extraction of whey and whey products. Control and intensification of aroma formation in the course of maturation.

Milk and milkproducts.

Splitting of milk sugar (lactose): intensification with the milk’s own sweetness, goods for lactose-sensitive people today handle and intensification of aroma formation throughout fermentation processes in fat-free yogurts: improvement of texture and water retention capacity, simulating the sensation of fat.

Egg Items, Dressings.

Preservation, longer comprehensiveexam org shelf life Avoiding discoloration.

Meat and sausages.

Improvement on the tenderness and aroma of meat items (comparable processes take spot naturally when the meat is? Hanging off? ) Accelerated ripening Larger firmness Separation of leftover meat in the bone (for additional processing in sausage products) Improvement with the texture of cooked sausages Joining distinctive pieces of meat, for example in cooked ham (? Enzymatic gluing “)

Much less sticking to pasta which has been cooked for a extended time, improved colour stability and consistency throughout cooking, much less oil absorption.

Modification of food ingredients.

“Transesterification” of fatty acids into fats (e.g. For child meals) Refinement of fats (e.g. For cocoa butter substitutes) Enhanced consistency of spreadable fats Change within the fatty acid spectrum (e.g. Saturated / unsaturated fatty acids)

Manufacture of several modified starches and specific starches Fat substitutes based on starch Regulation of dough’s potential to bind water, optimization of frozen dough Manufacture of dextrins (e.g. Carriers for flavors)

Optimization of technological properties including whipping volume, foam stability, viscosity; by way of example with creams and desserts, also when replacing animal proteins with vegetable proteins (e.g. Milk imitations) production of soy sauce and seasoning.

Extraction of aromatic substances (specially cheese aromas, butter aromas) Production of aromas from vegetable or animal protein (e.g. Seasoning, roast or meat aromas) Extraction of citrus aromas or essences from peel (e.g. For lemonades)

Colour extracts.

Production of color extracts and coloring foods from plants.

Final update: December 20, 2012.


EFSA: What are enzymes? (English, German subtitles)

Genetic engineering? In our meals? Nothing at all of this can be observed when buying. There can be virtually no solutions? With genetic engineering? In Germany. Then again, several applications of genetic engineering are potential under the labeling threshold.

Vanilla flavor is everywhere. Only a fraction (about 1 %) of what tastes like vanilla comes from genuine vanilla – the fermented and ground pods of vanilla, an orchid plant. It does not work with no vanillin. Previously, this crucial component of the vanilla aroma was produced chemically and synthetically, but now it can be biotechnologically produced from numerous natural raw supplies. Considering the fact that 2014 – at least within the USA – vanillin from a entirely new manufacturing approach has been on the marketplace: With the help of synthetic biology, the plant’s metabolic pathway major to the aroma of vanilla has been constructed into yeast. They are now deemed to be “genetically modified”, however the vanillin created within this way does not have to be specially declared in either the USA or Europe.