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

Most of the enzymes employed are now produced with genetically modified microorganisms. One can find hardly any other preparations around the market.

Bread and baked goods.

Enhanced dough properties and processability, no extended rising instances, baking process additional controllable, handful of deviations in production Crust stability, intense colour, volume, uniform density, shelf life, freeze-thaw stability, in particular 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 with the consistency of ice cream and chocolate solutions.

Starch saccharification.

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

Coagulation of milk because the 1st stage of cheese production. Extraction of whey and whey merchandise. Manage and intensification of aroma formation in the course of maturation.

Milk and milkproducts.

Splitting of milk sugar (lactose): intensification from the milk’s personal sweetness, goods for lactose-sensitive individuals control and intensification of aroma formation during fermentation processes in fat-free yogurts: improvement of texture and water retention college graduation speech capacity, simulating the sensation of fat.

Egg Merchandise, Dressings.

Preservation, longer shelf life Avoiding discoloration.

Meat and sausages.

Improvement in the tenderness and aroma of meat products (similar processes take spot naturally when the meat is? Hanging off? ) Accelerated ripening Higher firmness Separation of leftover meat in the bone (for additional processing in sausage goods) Improvement of your texture of cooked sausages Joining numerous pieces of meat, as an example in cooked ham (? Enzymatic gluing “)

Much less sticking to pasta which has been cooked to get a long time, improved color stability and consistency throughout cooking, much less oil absorption.

Modification of food ingredients.

“Transesterification” of fatty acids into fats (e.g. For child food) Refinement of fats http://www.chem.umd.edu/research/materials-chemistry (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 various modified starches and special starches Fat substitutes primarily based on starch Regulation of dough’s ability to bind water, optimization of frozen dough Manufacture of dextrins (e.g. Carriers for flavors)

Optimization of technological properties for example whipping volume, foam stability, viscosity; for instance 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)

Colour extracts.

Production of colour 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 could be observed when shopping. There can be practically no products? With genetic engineering? In Germany. However, a lot of applications of genetic engineering are potential beneath 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 without the need of vanillin. Previously, this important element of the vanilla aroma was developed chemically and synthetically, but now it truly is biotechnologically created from numerous all-natural raw supplies. Because 2014 – no less than in the USA – vanillin from a completely new manufacturing approach has been around /writing-a-prospectus-with-us/ the market place: With all the enable of synthetic biology, the plant’s metabolic pathway top towards the aroma of vanilla has been built into yeast. These are now considered to become “genetically modified”, however the vanillin developed within this way doesn’t need to be specially declared in either the USA or Europe.