Partial List Of Enzyme Preparations That Are Used In Food Industry

Food ingredients may be "food additives" that are approved for specific uses or GRAS (generally recognized as safe) substances. A substance may be GRAS only if its general recognition of safety is based on the views of experts qualified to evaluate the safety of the substance. GRAS status may be based either on a history of safe use in food prior to 1958 or on scientific procedures, which require the same quantity and quality of evidence as would be required to obtain a food additive regulation.

The following list,includes approved food additives and substances.This list includes some ingredients which have been the subject of opinion letters to individuals who asked whether object to the use of the ingredient in food on the basis of an independent GRAS determination. In addition, enzyme preparations may be the subject of a GRAS notice.              

The following is a compilation of enzymes listed as food additives and is a compilation of enzymes that have been specified or un specified food uses and predicated on the use of nontoxicogenic strains of the respective organism and on the use of current good manufacturing practise.Please be awera that all food ingredients has not been considered.Therefore,this does not represent a complete list of all enzymes for some uses.

Amyloglucosidase derived from Rhizopus niveus for use in degrading gelatinized starch into constituent sugars and permitted in or upon distellers’mash;mash destined for vinegar manufacture and brewers’mash.
Carbohydrase and cellulase derived from Aspergillus niger for use in clam and shrimp processing.
Carbohydrase derived from Rhizopus oryzae for use in the production of dextrose from starch.
Catalase derived from Micrococcus lysodeikticus for use in the manufacture of cheese.
Esterase-lipase derived from Mucor miehei var.as a flavor enhancer in cheeses, fats and oils, and milk products.
Galactosidase derived from Mortierella vinaceae var. raffinoseutilizer for use in the production of sucrose from sugar beets.
Milk-clotting enzymes, microbial for use in the production of cheese (Milk-clotting enzymes are derived from Endothia parasitica Bacillus cereus, Mucor pusillus lindt and Mucor miehei and Aspergillus oryzae modified to contain the gene for aspartic proteinase from Rhizomucor miehei var) and permitted in or upon cheese,cottage cheese,sour cream and Emmentaler cheese.
 

Flour may contain alpha-amylase obtained from the fungus Aspergillus oryzae.

 

 

 

 

 

 

 

 

 

Alpha-amylase enzyme preparation from Bacillus stearothermophilus used to hydrolyze edible starch to produce maltodextrin and nutritive carbohydrate sweeteners.
Bromelain derived from pineapples, Ananas comosus and Ananas bracteatus used to hydrolyze proteins and polypeptides;and permitted in or upon beer,bread,edible collagen sausage casing,milk, meat cuts and tenderizing preparations.
Mixed carbohydrase and protease enzyme product derived from Bacillus licheniformis for use in hydrolyzing proteins and carbohydrates in the preparation of alcoholic beverages, candy, nutritive sweeteners and protein hydrolysates.
Catalase from bovine liver used to decompose hydrogen peroxide and permitted in or upon soft drinks and egg albumen.
Ficin (peptide hydrolase) from the genus Ficus to hydrolyze proteins and polypeptides, and permitted in or upon beer, malt liquor, edible sausage casing, hydrolysed milk protein,meat cuts and meat tenderizing preparations.
Insoluble glucose isomerase enzyme preparations are derived from recognized species of precisely classified, nonpathogenic, and nontoxicogenic microorganisms, including Streptomyces rubiginosus, Actinoplane missouriensis, Streptomyces olivaceus, Streptomyces olivochromogenes and Bacillus coagulans grown in a pure culture fermentation that produces no antibiotic and permitted in or upon glucose to be partially or completely isomerized to fructose.
Lactase enzyme preparation from Candida pseudotropicalis for use in hydrolyzing lactose to glucose and galactose.
Lactase enzyme preparation from Kluyveromyces lactis (previously called Saccharomyces lactis) for use in hydrolyzing lactose in milk and permitted in or upon lactose-reducing enzyme preparations and milk destined for use in ice cream mix.
Animal lipase (triacylglycerol hydrolase) derived from the edible forestomach of calves, kids or lambs used to hydrolyze fatty acid glycerides and permitted in or upon dairy based flavouring preparations,liquid-dried egg white and Romano cheese.
Lipase enzyme preparation from Rhizopus niveus used in the interesterification of fats and oils.
Malt (alpha-amylase and beta-amylase) from barley to hydrolyze starch.
Pancreatin (peptide hydrolase) from porcine or bovine pancreatic tissue used to hydrolyze proteins or polypeptides and permitted in or upon liquid–dried egg white,precooked cereals,starch used in the production of dextrins, maltose, dextrose, and glucose.
Papain derived from papaya, Carica papaya and permitted in or upon beer,malt liquor, beef before slaughter,edible callogen sausage casing,hydrolised animal,milk and vegetable protein,meat cuts and meat tenderizing preeparations and precooked cereals.
Pepsin (peptide hydrolase) from hog stomach used to hydrolyze proteins and permitted in or upon beer,malt liquor,cheese,cottage cheese,cream cheese,defatted soya flour and precooked cereals.
Rennet (animal derived) and chymosin preparation from Escherichia coli K-12, Kluyveromyces marxianus var. lactis or Aspergillus niger var. awamori to coagulate milk in cheeses and other dairy products.
Trypsin (peptide hydrolase) from porcine or bovine pancreas used to hydrolyze proteins.
Urease enzyme preparation from Lactobacillus fermentum for use in the production of wine.

Aminopeptidase enzyme preparation from Lactococcus lactisused as an optional ingredient for flavor development in the manufacture of cheddar cheese.
Amiloglucosidase;malt,from Aspergillus niger var.;Aspergillus oryzae var.;Rhizopus oryzae var.; permitted in or upon beer,malt liqour;bread,flour;chocolate syrups; istellers’ mash;precooked cereals;starch used in the production of dextrins, altose, extrose,glucose;unstandardized bakery products.
Glucanase enzyme from Aspergillus niger var.;Bacillus subtilis var. permitted in or upon beer,malt liquor;corn for degermination;distellers’mash;mash destined for vinegar manufacture and unstandardized bakery products.
Glucose oxidase enzyme from Aspergillus niger var. permitted in or upon soft drinks;liquid whole egg,egg white and liquid egg yolk destined for drying.

Hemicellulase enzyme from Bacillus subtilis var. permitted in or upon distellers’mash; liquid coffee concentrate and mash destined for vinegar manufacture.
Invertase enzyme from Saccharomyces sp. permitted in or upon soft-centered and liquid-centered confections;and unstandardized bakery foods.
Lipoxidase enzyme from soyabean whey or meal permitted in or upon beread;flour.
Pectinase enzyme from Aspergillus niger var.;Rhizopus oryzae var. permitted in or upon cider,wine;distellers’mash;fruit juice;natural flavour and colour extractives;skins of citrus fruits destined for jam,marmalade and candied fruit production and vegetable stock for use in soups.

Pentosanase enzyme from Aspergillus niger var.;Bacillus subtilis var. permitted in or upon beer,malt liquor;corn for degermination,distellers’mash,mash destined for vinegar manufacture and unstandardized bakery products.
Rennet enzyme from fourts stomach of calves,kids,or lambs; permitted in or upon cheese,cottage cheese,cream cheese; and cheese soread.

The following is a compilation of microbially derived enzymes. The opinions are predicated on the use of nonpathogenic and nontoxicogenic strains of the respective organisms and on the use of current good manufacturing practice.

Carbohydrase, cellulase, glucose oxidase-catalase, pectinase, and lipase from Aspergillus niger
Carbohydrase and protease from Aspergillus oryzae
Carbohydrase and protease from Bacillus subtilis

Invertase from edible baker's yeast or brewer's yeast (Saccharomyces cerevisiae)