Plants ? Investigation ? Agriculture ? Food.

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

The majority of the enzymes implemented are now produced with genetically modified microorganisms. There are hardly any other preparations on the industry.

Bread and baked goods.

Enhanced dough properties and processability, no lengthy rising occasions, baking process a lot more controllable, handful of deviations in production Crust stability, intense colour, volume, uniform density, shelf life, freeze-thaw stability, specifically for frozen dough and baked goods, pumpability, 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 in the consistency of ice cream and chocolate merchandise.

Starch saccharification.

Conversion of vegetable starches into distinctive sugars Production of glucose syrup and also other food ingredients (e.g. Grape sugar, sugar substitutes, particular starches)

Coagulation of milk as the first stage of cheese production. Extraction of whey and whey goods. Handle and intensification of aroma formation in the course of maturation.

Milk and milkproducts.

Splitting of milk sugar (lactose): intensification of your milk’s personal sweetness, merchandise for lactose-sensitive individuals handle and intensification of aroma formation through fermentation processes in fat-free yogurts: improvement of texture and water retention capacity, simulating the sensation of fat.

Egg Items, Dressings.

Preservation, longer shelf life Avoiding discoloration.

Meat and sausages.

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

Less sticking to pasta which has been cooked for any extended time, improved colour stability and consistency for the duration of cooking, significantly less oil absorption.

Modification of meals ingredients.

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

Manufacture of many different modified starches and specific 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 comprehensive hesi exit exam flavors)

Optimization of technological properties for example whipping volume, foam stability, viscosity; for 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 /the-art-of-success-in-comprehensive-exam-questions/ lemonades)

Colour extracts.

Production of color extracts and coloring foods from plants.

Final update: December 20, 2012.


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

Genetic engineering? In our food? Practically nothing of this can be seen when purchasing. There are practically no solutions? With genetic engineering? In Germany. Yet, numerous applications of genetic engineering are conceivable below the labeling threshold.

Vanilla flavor is everywhere. Only a fraction (about 1 percent) of what tastes like vanilla comes from real vanilla – the fermented and ground pods of vanilla, an orchid plant. It doesn’t work with no vanillin. In the past, this crucial component with the vanilla aroma was made chemically and synthetically, but now it is actually biotechnologically made from various all-natural raw components. Considering that 2014 – no less than within the USA – vanillin from a completely new manufacturing approach has been around the marketplace: Using the assist of synthetic biology, the plant’s metabolic pathway major to the aroma of vanilla has been constructed into yeast. These are now considered to become “genetically modified”, however the vanillin developed within this way does not have to be specially declared in either the USA or Europe.