Marzipan

Description of product

Marzipan consists of sugar and ground almonds. The raw mixture can contain at most 35% sugar. Premium products such as the quality Christmas sweets contain a lower sugar content.

Normally, marzipan does not contain flavourings except rosewater.

Marzipan is shaped as pralines and forms such as marzipan loaves or potatoes. It is often used in confectionery and pastries and can be used in the mass for making macaroons.

• See also: confectionery

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in marzipan. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• the raw mass of marzipan can be further processed with different ingredients, for example also with glucose syrup.
• to prevent the crystallisation of the sugar from the raw mixture and subsequent desiccation, part of the sugar is often replaced by inverted sugar.
• a similar function is performed by the enzyme invertase, which can be produced with the help of genetically modified microorganisms.
• sugar from GM-sugar beet
• lecithin:lecithin is mainly used in coating masses as an emulsifying agent.
• vanillin