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

Most of the enzymes implemented are now created with genetically modified microorganisms. There are hardly any other preparations on the market place.

Bread and baked goods.

Enhanced dough properties and processability, no extended increasing instances, baking method more controllable, couple of deviations in production Crust stability, intense color, volume, uniform density, shelf life, freeze-thaw stability, specially for frozen dough and baked goods, pumpability, for instance 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 your consistency of ice cream and chocolate products.

Starch saccharification.

Conversion of vegetable starches into numerous sugars Production of glucose syrup along with other food ingredients (e.g. Grape sugar, sugar substitutes, special starches)

Coagulation of milk as the first stage of cheese production. Extraction of whey and whey products. Manage and intensification of aroma formation during maturation.

Milk and milkproducts.

Splitting of milk sugar (lactose): intensification with the milk’s own sweetness, products for lactose-sensitive persons manage and intensification of aroma formation for the duration of fermentation processes in fat-free yogurts: improvement of texture and water graduation speech retention capacity, simulating the sensation of fat.

Egg Goods, Dressings.

Preservation, longer shelf life Avoiding discoloration.

Meat and sausages.

Improvement from the tenderness and aroma http://bulletin.temple.edu/undergraduate/public-health/nursing/bs-nursing/ of meat products (equivalent processes take spot naturally when the meat is? Hanging off? ) www.professionalwritingservices.biz/graduation-speech-examples/ Accelerated ripening Larger firmness Separation of leftover meat from the bone (for further processing in sausage solutions) Improvement from the texture of cooked sausages Joining completely different pieces of meat, by way of example in cooked ham (? Enzymatic gluing “)

Significantly less sticking to pasta which has been cooked to get a extended time, enhanced color stability and consistency through cooking, significantly less oil absorption.

Modification of food components.

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

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

Optimization of technological properties just like whipping volume, foam stability, viscosity; as an 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 (in particular 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)

Color extracts.

Production of color extracts and coloring foods from plants.

Final update: December 20, 2012.

Subjects.

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

Genetic engineering? In our food? Absolutely nothing of this can be noticed when purchasing. You will discover practically no goods? With genetic engineering? In Germany. However, many applications of genetic engineering are achievable under the labeling threshold.

Vanilla flavor is everywhere. Only a fraction (about one particular %) of what tastes like vanilla comes from true vanilla – the fermented and ground pods of vanilla, an orchid plant. It does not perform without the need of vanillin. Previously, this key component with the vanilla aroma was created chemically and synthetically, but now it really is biotechnologically created from several natural raw materials. Since 2014 – at the least in the USA – vanillin from a entirely new manufacturing procedure has been on the industry: Using the assistance of synthetic biology, the plant’s metabolic pathway leading for the aroma of vanilla has been constructed into yeast. They are now regarded to become “genetically modified”, however the vanillin made within this way will not have to be specially declared in either the USA or Europe.