Plants ? Research ? Agriculture ? Meals.

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

The majority of the enzymes put to use are now created with genetically modified microorganisms. You will discover hardly any other preparations on the marketplace.

Bread and baked goods.

Enhanced dough properties and processability, no extended increasing occasions, baking method additional controllable, few deviations in production Crust stability, intense paraphrase tool online colour, volume, uniform density, shelf life, freeze-thaw stability, specially for frozen dough and baked goods, pumpability, by way of example in waffles Precursor for the possibly carcinogenic acrylamide.

Marzipan and fillings: Prevention of crystallization. Subsequent liquefaction of praline fillings. Splitting of milk sugar: Improvement of the consistency of ice cream and chocolate items.

Starch saccharification.

Conversion of vegetable starches into completely different sugars Production of glucose syrup as well as other meals ingredients (e.g. Grape sugar, sugar substitutes, specific starches)

Coagulation of milk as the very first stage of cheese production. Extraction of whey and whey items. Control and intensification of aroma formation during maturation.

Milk and milkproducts.

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

Egg Goods, Dressings.

Preservation, longer shelf life Avoiding discoloration.

Meat and sausages.

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

Much less sticking to pasta that has been cooked for a lengthy time, improved colour stability and consistency in the course of cooking, significantly less oil absorption.

Modification of food ingredients.

“Transesterification” of fatty acids into fats (e.g. For baby food) Refinement of fats (e.g. For cocoa butter substitutes) Improved consistency of spreadable fats Change in the fatty acid spectrum (e.g. Saturated / unsaturated fatty acids)

Manufacture of a variety of modified starches and specific starches Fat substitutes primarily based on starch Regulation of dough’s capability 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 (specifically 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 colour extracts and coloring foods from plants.

Final update: December 20, 2012.


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

Genetic engineering? In our food? Absolutely nothing of this could be seen when purchasing. You will discover practically no products? With genetic engineering? In Germany. Then again, quite a few applications of genetic engineering are potential below the labeling threshold.

Vanilla flavor is everywhere. Only a fraction (about 1 percent) of what tastes like vanilla comes from actual vanilla – the fermented and ground pods of vanilla, an orchid plant. It does not work with no vanillin. Previously, this essential component of your vanilla aroma was created chemically and synthetically, but now it’s biotechnologically made from diverse natural raw materials. Considering the fact that 2014 – a minimum of within the USA – vanillin from a fully new manufacturing procedure has been on the marketplace: Together with the help of synthetic biology, the plant’s metabolic pathway top for the aroma of vanilla has been built into yeast. They are now considered to become “genetically modified”, but the vanillin made within this way doesn’t have to be specially declared in either the USA or Europe.