Plants ? Analysis ? Agriculture ? Meals.

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

Most of the enzymes used are now produced with genetically modified microorganisms. You can get hardly any other preparations on the market.

Bread and baked goods.

Enhanced dough properties and processability, no lengthy increasing occasions, baking approach much more controllable, couple of deviations in production Crust stability, intense comprehensive exam colour, volume, uniform density, shelf life, freeze-thaw stability, particularly for frozen dough and baked goods, pumpability, one example is 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 several sugars Production of glucose syrup as well as other meals components (e.g. Grape sugar, sugar substitutes, unique starches)

Coagulation of milk because the initial stage of cheese production. Extraction of whey and whey merchandise. Manage and intensification of aroma formation through maturation.

Milk and milkproducts.

Splitting of milk sugar (lactose): intensification with the milk’s own sweetness, goods for lactose-sensitive individuals handle and intensification of aroma formation during 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 of your tenderness and aroma of meat products (related processes take place naturally when the meat is? Hanging off? ) Accelerated ripening Larger firmness Separation of leftover meat in the bone (for further processing in sausage merchandise) Improvement from the texture of cooked sausages Joining completely different pieces of meat, for example in cooked ham (? Enzymatic gluing “)

Less sticking to pasta which has been cooked to get a lengthy time, improved color stability and consistency for the duration of cooking, much less oil absorption.

Modification of food components.

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

Manufacture of numerous modified starches and special 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 just like whipping volume, foam stability, viscosity; one example is 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 color extracts and coloring foods from plants.

Last update: December 20, 2012.


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

Genetic engineering? In our food? Absolutely nothing of this could be noticed when buying. One can find practically no products? With genetic engineering? In Germany. On the other hand, several applications of genetic engineering are achievable under the labeling threshold.

Vanilla flavor is everywhere. Only a fraction (about one particular percent) of what tastes like vanilla comes from true vanilla – the fermented and ground pods of vanilla, an orchid plant. It doesn’t work with out vanillin. In the past, this essential component of your vanilla aroma was produced chemically and synthetically, but now it is actually biotechnologically produced from numerous natural raw supplies. Since 2014 – a minimum of inside the USA – vanillin from a completely new manufacturing approach has been on the industry: Together with the aid of synthetic biology, the plant’s metabolic pathway major for the aroma of vanilla has been built into yeast. They are now regarded to be “genetically modified”, however the vanillin produced in this way doesn’t need to be specially declared in either the USA or Europe.