Examples of the use of enzymes within the production and processing of food.
The majority of the enzymes used are now created with genetically modified microorganisms. You can get hardly any other preparations around the marketplace.
Bread and baked goods.
Improved dough properties and processability, no long increasing times, baking process far more controllable, handful of deviations in production Crust stability, intense colour, volume, uniform density, shelf life, freeze-thaw stability, especially for frozen dough and baked goods, pumpability, as an 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 on the consistency of ice cream and chocolate products.
Conversion of vegetable starches into several sugars Production of glucose syrup as well as other food components (e.g. Grape sugar, sugar substitutes, unique starches)
Coagulation of milk because the very first stage of cheese production. Extraction of whey and whey goods. Manage and intensification of aroma formation in the course of maturation.
Milk and milkproducts.
rephrase paragraph generator Splitting of milk sugar (lactose): intensification in the milk’s own sweetness, products for lactose-sensitive people manage 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 Merchandise, Dressings.
Preservation, longer shelf life Avoiding discoloration.
Meat and sausages.
Improvement of the tenderness and aroma of meat merchandise (comparable processes take location naturally when the meat is? Hanging off? ) Accelerated ripening Larger firmness Separation of leftover meat in the bone (for further processing in sausage items) Improvement of your texture of cooked sausages Joining completely different pieces of meat, one example is in cooked ham (? Enzymatic gluing «)
Significantly less sticking to pasta which has been cooked for any long time, improved color stability and consistency in the course of cooking, significantly less oil absorption.
Modification of meals components.
«Transesterification» of fatty acids into fats (e.g. For infant 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 a variety rephraser.net of modified starches and specific 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 similar to 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 (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)
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? Nothing at all of this can be noticed when buying. You can get practically no solutions? With genetic engineering? In Germany. Nevertheless, quite a few applications of genetic engineering are achievable 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 doesn’t function with no vanillin. In the past, this important component on the vanilla aroma was produced chemically and synthetically, but now it can be biotechnologically made from various organic raw supplies. Given that 2014 – a minimum of in the USA – vanillin from a totally new manufacturing method has been around the market place: With all the help of synthetic biology, the plant’s metabolic pathway leading to the aroma of vanilla has been constructed into yeast. These are now deemed to be «genetically modified», however the vanillin made in this way doesn’t need to be specially declared in either the USA or Europe.