Examples of your use of enzymes in the production and processing of meals.

Most of the enzymes applied are now made with genetically modified microorganisms. There can be hardly any other preparations on the market.

Bread and baked goods.

Improved dough properties and processability, no lengthy increasing occasions, baking process much more 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, online website for paraphrasing for 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 your consistency of ice cream and chocolate solutions.

Starch saccharification.

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

Coagulation of milk as the 1st stage of cheese production. Extraction of whey and whey products. Handle and intensification of aroma formation during maturation.

Milk and milkproducts.

Splitting of milk sugar (lactose): intensification in the milk’s own sweetness, merchandise for lactose-sensitive consumers manage 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 Products, Dressings.

Preservation, longer shelf life Avoiding discoloration.

Meat and sausages.

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

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

Modification of food components.

“Transesterification” of fatty acids into fats (e.g. For infant meals) Refinement of fats (e.g. For cocoa butter substitutes) Enhanced consistency of spreadable fats Alter within the fatty acid spectrum (e.g. Saturated / unsaturated www.paraphrasingtool.net/how-rewording-tool-works/ fatty acids)

Manufacture of diverse 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 similar to 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 (particularly 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? Nothing at all of this could be noticed when purchasing. One can find virtually no items? With genetic engineering? In Germany. Even so, countless applications of genetic engineering are probable beneath the labeling threshold.

Vanilla flavor is everywhere. Only a fraction (about 1 %) of what tastes like vanilla comes from real vanilla – the fermented and ground pods of vanilla, an orchid plant. It doesn’t operate without vanillin. Previously, this crucial element of your vanilla aroma was produced chemically and synthetically, but now it is actually biotechnologically made from different natural raw components. Considering that 2014 – a minimum of in the USA – vanillin from a fully new manufacturing process has been on the marketplace: With all the assistance of synthetic biology, the plant’s metabolic pathway leading towards the aroma of vanilla has been built into yeast. These are now deemed to be “genetically modified”, but the vanillin made in this way will not http://hbswk.hbs.edu/Pages/browse.aspx?HBSContentType=Working%20Paper have to be specially declared in either the USA or Europe.