Here is list of approved Food Enzymes that can be used in baked products or mixes used in baking application, pastry application or general food application.
| Item No. | Column 1 Additive | Column 2 Permitted Source | Column 3 Permitted in or Upon | Column 4 Maximum Level of Use and Other Conditions |
|---|---|---|---|---|
| A.01 | α-Acetolactate decarboxylase | Bacillus subtilis ToC46 (pUW235) | (1) Brewers’ Mash | (1) Good Manufacturing Practice |
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| A.02 | Aminopeptidase | Lactococcus lactis | (1) Cheddar cheese; (naming the variety) Cheese | (1) Good Manufacturing Practice |
| (2) Dairy based flavouring preparations | (2) Good Manufacturing Practice | |||
| (3) Hydrolyzed animal, milk and vegetable protein | (3) Good Manufacturing Practice | |||
| A.1 | Amylase | Aspergillus niger var.; Aspergillus oryzae var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var.; Rhizopus oryzae var.; Barley Malt | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Bread; Flour; Whole wheat flour | (2) Good Manufacturing Practice | |||
| (3) Cider; Wine | (3) Good Manufacturing Practice | |||
| (4) Chocolate syrups | (4) Good Manufacturing Practice | |||
| (5) Distillers’ Mash | (5) Good Manufacturing Practice | |||
| (6) Malt-flavoured dried breakfast cereals | (6) Good Manufacturing Practice | |||
| (7) Single-strength fruit juices | (7) Good Manufacturing Practice | |||
| (8) Pre-cooked (instant) breakfast cereals | (8) Good Manufacturing Practice | |||
| (9) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (9) Good Manufacturing Practice | |||
| (10) Unstandardized bakery products | (10) Good Manufacturing Practice | |||
| (11) Plant-based beverages | (11) Good Manufacturing Practice | |||
| (12) Infant cereal products | (12) Good Manufacturing Practice | |||
| Aspergillus niger STz18-9 (pHUda7) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice | ||
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (3) Good Manufacturing Practice | |||
| Bacillus amyloliquefaciens EBA 20 (pUBH2); Bacillus licheniformis; Bacillus licheniformis BML 592 (pAmyAmp); Bacillus licheniformis BML 730 (pAmyAmp); Bacillus licheniformis LA 57 (pDN1981); Bacillus licheniformis LAT8 (pLAT3); Bacillus licheniformis LiH 1159 (pLiH1108); Bacillus licheniformis LiH 1464 (pLiH1346); Bacillus licheniformis MOL2083 (pCA164-LE399); Bacillus licheniformis PL 1303 (pPL1117) | (1) Distillers’ Mash | (1) Good Manufacturing Practice | ||
| (2) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (2) Good Manufacturing Practice | |||
| (3) Brewers’ mash | (3) Good Manufacturing Practice | |||
| Bacillus licheniformis3253 (plCatH-3253); Bacillus licheniformis3266 (plCatH-3266ori1); Bacillus stearothermophilus; Bacillus subtilis B1.109 (pCPC800) | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (1) Good Manufacturing Practice | ||
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Brewers’ Mash | (3) Good Manufacturing Practice | |||
| (4) Bread; Flour; Whole wheat flour | (4) Good Manufacturing Practice | |||
| (5) Unstandardized bakery products | (5) Good Manufacturing Practice | |||
| Bacillus subtilis B1.109 (pCPC720) (ATCC 39, 705) | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (1) Good Manufacturing Practice | ||
| Bacillus licheniformisMDT06-228 | (1) Bread | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Bacillus licheniformisJS1252 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Pseudomonas fluorescens DC88 | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (1) Good Manufacturing Practice | ||
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| A.2 | Amylase (maltogenic) | Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilisDN1413 (pDN1413); Bacillus subtilis LFA 63 (pLFA63); Bacillus subtilis RB-147 (pRB147) | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (1) Good manufacturing practice |
| (2) Unstandardized bakery products | (2) Good manufacturing practice | |||
| (3) Unstandardized bakery products | (3) Good manufacturing practice | |||
| Bacillus subtilis BS154 | (1) Bread; Flour; Whole wheat flour | (1) Good manufacturing practice | ||
| (2) Unstandardized bakery products | (2) Good manufacturing practice | |||
| A.3 | Asparaginase | Aspergillus niger AGN7-41 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice |
| (2) Unstandardized foods | (2) Good Manufacturing Practice | |||
| Aspergillus niger ASP72 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized foods | (2) Good Manufacturing Practice | |||
| Aspergillus oryzae (pCaHj621/BECh2#10); Bacillus subtilis MOL2940 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized foods | (2) Good Manufacturing Practice | |||
| (3) Green Coffee | (3) Good Manufacturing Practice | |||
| B.1 | Bovine Rennet | Aqueous extracts from the fourth stomach of adult bovine animals, sheep and goats | Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese | Good Manufacturing Practice |
| B.2 | Bromelain | The pineapples Ananas comosus and Ananas bracteatus | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Bread; Flour; Whole wheat flour | (2) Good Manufacturing Practice | |||
| (3) Sausage casings | (3) Good Manufacturing Practice | |||
| (4) Hydrolyzed animal, milk and vegetable protein | (4) Good Manufacturing Practice | |||
| (5) Cuts of prepared meat; Cuts of prepared poultry meat | (5) Good Manufacturing Practice | |||
| (6) Meat tenderizing preparations | (6) Good Manufacturing Practice | |||
| (7) Pumping pickle for the curing of beef cuts | (7) Good Manufacturing Practice in accordance with paragraph B.14.009(g) | |||
| (8) Sugar wafers, waffles, pancakes | (8) Good Manufacturing Practice | |||
| C.01 | Carboxypeptidase | Aspergillus niger PEG-1 | Cheddar cheese; Dairy based flavouring preparations; Mascarpone; (naming the variety) Cheese; Preserved meat (Division 14); Sausage | Good Manufacturing Practice |
| C.1 | Catalase | Aspergillus niger var.; Micrococcus lysodeikticus; Bovine (Bos taurus) liver | (1) Soft drinks | (1) Good Manufacturing Practice |
| (2) Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying | (2) Good Manufacturing Practice in accordance with the requirements of B.22.034, B.22.035 and B.22.036 | |||
| (3) Liquid whey treated with hydrogen peroxide in accordance with item H.1 of the List of Permitted Food Additives With Other Generally Accepted Uses | (3) Good Manufacturing Practice | |||
| C.2 | Cellulase | Aspergillus niger var. | (1) Distillers’ Mash | (1) Good Manufacturing Practice |
| (2) Liquid coffee concentrate | (2) Good Manufacturing Practice | |||
| (3) Natural flavour and colour extractives; Spice extracts | (3) Good Manufacturing Practice | |||
| Rasamsonia emersonii (previous name: Talaromyces emersonii) | (1) Brewers’ Mash | (1) Good Manufacturing Practice | ||
| Trichoderma longibrachiatum QM9414 (previous name:Trichoderma reeseiQM9414) | (1) Single-strength fruit juices | (1) Good Manufacturing Practice | ||
| (2) Tea leaves for the production of tea solids | (2) Good Manufacturing Practice | |||
| Trichoderma longibrachiatum A83 (previous name:Trichoderma reesei A83) | (1) Apple juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice | (1) Good Manufacturing Practice | ||
| (2) Bread; Flour; Whole wheat flour | (2) Good Manufacturing Practice | |||
| (3) Unstandardized bakery products | (3) Good Manufacturing Practice | |||
| C.3 | Chymosin (i) Chymosin A | Escherichia coli K-12, GE81 (pPFZ87A) | (1) Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream | (1) Good Manufacturing Practice |
| (2) Unstandardized milk-based dessert preparations | (2) Good Manufacturing Practice | |||
| (ii) Chymosin B | Aspergillus niger var. awamori, GCC0349 (pGAMpR); Kluyveromyces marxianus var. lactis, DS1182 (pKS105) | (1) Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream | (1) Good Manufacturing Practice | |
| (2) Unstandardized milk-based dessert preparations | (2) Good Manufacturing Practice | |||
| (iii) Chymosin | Aspergillus niger var.awamori (pCCEx3) | (1) Cheddar cheese; (naming the variety) cheese Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream | (1) Good Manufacturing Practice | |
| (2) Unstandardized milk-based dessert preparations | (2) Good Manufacturing Practice | |||
| C.4 | Cyprosin | Cynara cardunculusL. var. altilis DC. | Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); (naming the variety) Cheese | Good Manufacturing Practice |
| F.1 | Ficin | Latex of fig tree (Ficussp.) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Sausage casings | (2) Good Manufacturing Practice | |||
| (3) Hydrolyzed animal, milk and vegetable protein | (3) Good Manufacturing Practice | |||
| (4) Cuts of prepared meat; Cuts of prepared poultry meat | (4) Good Manufacturing Practice | |||
| (5) Meat tenderizing preparations | (5) Good Manufacturing Practice | |||
| (6) Pumping pickle for the curing of beef cuts | (6) Good Manufacturing Practice in accordance with paragraph B.14.009(g) | |||
| G.1 | Glucoamylase (Amyloglucosidase; Maltase) | Aspergillus niger var.; Aspergillus oryzae var.; Rhizopus oryzae var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Bread; Flour; Whole wheat flour | (2) Good Manufacturing Practice | |||
| (3) Chocolate syrups | (3) Good Manufacturing Practice | |||
| (4) Distillers’ Mash | (4) Good Manufacturing Practice | |||
| (5) Pre-cooked (instant) breakfast cereals | (5) Good Manufacturing Practice | |||
| (6) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (6) Good Manufacturing Practice | |||
| (7) Unstandardized bakery products | (7) Good Manufacturing Practice | |||
| Aspergillus niger 126-PE001-32 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| (3) Breakfast cereals | (3) Good Manufacturing Practice | |||
| (4) Infant cereal products | (4) Good Manufacturing Practice | |||
| Aspergillus niger | (1) Apple juice; Banana juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice or lime fruit juice; Orange juice; Pear juice; Pineapple juice | (1 ) Good Manufacturing Practice | ||
| (2) Infant cereal products | (2) Good Manufacturing Practice | |||
| Aspergillus niger STz18-9 (pHUda7) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice | ||
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (3) Good Manufacturing Practice | |||
| Rhizopus niveus var. | (1) Distillers’ Mash | (1) Good Manufacturing Practice | ||
| (2) Mash destined for vinegar manufacture | (2) Good Manufacturing Practice | |||
| Rhizopus delemar var.multiplicisporus | (1) Brewers’ Mash | (1) Good Manufacturing Practice | ||
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Mash destined for vinegar manufacture | (3) Good Manufacturing Practice | |||
| (4) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (4) Good Manufacturing Practice | |||
| G.2 | Glucanase | Aspergillus niger var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Corn for degermination | (2) Good Manufacturing Practice | |||
| (3) Distillers’ Mash | (3) Good Manufacturing Practice | |||
| (4) Mash destined for vinegar manufacture | (4) Good Manufacturing Practice | |||
| (5) Unstandardized bakery products | (5) Good Manufacturing Practice | |||
| Disporotrichum dimorphosporum DXL-1; Rasamsonia emersonii(previous name: Talaromyces emersonii) | (1) Brewers’ Mash | (1) Good Manufacturing Practice | ||
| Humicola insolens var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice | ||
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| Trichoderma reesei A83 | (1) Apple Juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice | (1) Good Manufacturing Practice | ||
| G.3 | Glucose oxidase | Aspergillus niger var.; Aspergillus oryzae Mtl-72 (pHUda107) | (1) Soft drinks | (1) Good Manufacturing Practice |
| (2) Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying | (2) Good Manufacturing Practice in accordance with paragraphs B.22.034(b), B.22.035(b) and B.22.036(b) | |||
| (3) Bread; Flour; Whole wheat flour | (3) Good manufacturing practice | |||
| (4) Unstandardized bakery products | (4) Good manufacturing practice | |||
| G.4 | Glucose Isomerase | Actinoplanes missouriensis var.; Bacillus coagulans var.;Microbacterium arborescens NRRL B-11022; Streptomyces murinus DSM 3252;Streptomyces olivaceus var.; Streptomyces olivochromogenes var.; Streptomyces rubiginosus ATCC No. 21,175; Streptomyces rubiginosus SYC 5406 (pSYC5239) | (1) Glucose (glucose syrup) to be partially or completely isomerized to fructose | (1) Good Manufacturing Practice |
| H.1 | Hemicellulase | Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Distillers’ Mash | (1) Good Manufacturing Practice |
| (2) Liquid coffee concentrate | (2) Good Manufacturing Practice | |||
| (3) Mash destined for vinegar manufacture | (3) Good Manufacturing Practice | |||
| H.2 | Hexose oxidase | Hansenula polymorpha(B13-HOX4-Mut45) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice |
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| (3) Milk, partly skimmed milk, skim milk and sterilized milk, heat-treated to at least 100°C | (3) Good Manufacturing Practice | |||
| (4) Part skim pizza mozzarella cheese; Pizza mozzarella cheese | (4) Good Manufacturing Practice | |||
| I.01 | Inulinase | Aspergillus niger var. Tieghem | Inulin | Good Manufacturing Practice |
| I.1 | Invertase | Aspergillus japonicus | Sucrose used in the production of fructooligosaccharides | Good Manufacturing Practice |
| Saccharomyces sp. | (1) Unstandardized soft-centred and liquid-centred confectionery | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| L.1 | Lactase | Aspergillus niger var.; Aspergillus oryzae var.; Kluyveromyces fragilis(Kluyveromyces marxianus var. marxianus); Kluyveromyces lactis(Kluyveromyces marxianus var. lactis); Saccharomyces sp. | (1) Lactose-reducing enzyme preparations | (1) Good Manufacturing Practice |
| (2) Milk destined for use in ice cream mix | (2) Good Manufacturing Practice | |||
| (3) Bread; Flour; Whole wheat flour | (3) Good Manufacturing Practice | |||
| (4) (naming the flavour) malted milk; (naming the flavour) milk; (naming the flavour) partly skimmed milk; (naming the flavour) partly skimmed milk with added milk solids; (naming the flavour) skim milk; (naming the flavour) skimmed milk with added milk solids | (4) Good Manufacturing Practice | |||
| Cell-free extracts from Candida pseudotropicalis | (1) Milk destined for use in ice cream mix | (1) Good Manufacturing Practice | ||
| (2) Yogurt | (2) Good Manufacturing Practice | |||
| (3) Whey | (3) Good Manufacturing Practice | |||
| (4) (naming the flavour) malted milk; (naming the flavour) milk; (naming the flavour) partly skimmed milk; (naming the flavour) partly skimmed milk with added milk solids; (naming the flavour) skim milk; (naming the flavour) skimmed milk with added milk solids | (4) Good Manufacturing Practice | |||
| L.2 | Lipase | Animal pancreatic tissue; Aspergillus niger var.; Aspergillus oryzae var.; Edible forestomach tissue of calves, kids or lambs; Rhizopus oryzae var. | (1) Dairy based flavouring preparations | (1) Good Manufacturing Practice |
| (2) Dried egg-white (dried albumen); Liquid egg-white ( liquid albumen) | (2) Good Manufacturing Practice | |||
| (3) Cheddar cheese; (naming the variety) Cheese; Processed cheddar cheese | (3) Good Manufacturing Practice | |||
| (4) Bread; Flour; Whole wheat flour | (4) Good Manufacturing Practice | |||
| (5) Unstandardized bakery products | (5) Good Manufacturing Practice | |||
| (6) Hydrolyzed animal, milk and vegetable protein | (6) Good Manufacturing Practice | |||
| Aspergillus niger (LFS-54) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Aspergillus niger(pCaHj600/MBin118#11) | Modified fats and oils | Good Manufacturing Practice | ||
| Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehei(Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)); Rhizopus niveus | (1) Modified fats and oils | (1) Good Manufacturing Practice | ||
| (2) Cheddar cheese; (naming the variety) Cheese | (2) Good Manufacturing Practice | |||
| (3) Dairy based flavouring preparations | (3) Good Manufacturing Practice | |||
| (4) Hydrolyzed animal, milk and vegetable protein | (4) Good Manufacturing Practice | |||
| Aspergillus oryzae AI-11 (pBoel 960) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| (3) Modified fats and oils | (3) Good Manufacturing Practice | |||
| Aspergillus oryzaeBECh2#3 (pCaHj559); Aspergillus oryzae(MStr115) (pMStr20) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| (3) Modified lecithin | (3) Good Manufacturing Practice | |||
| (4) Unstandardized egg products | (4) Good Manufacturing Practice | |||
| Candida rugosa; Mucor circinelloides f. circinelloides (previous name: Mucor javanicus); Penicillium roquefortii | (1) Dairy based flavouring preparations | (1) Good Manufacturing Practice | ||
| Mucor circinelloides f. circinelloides (previous name: Mucor javanicus) | (1) Dairy based flavouring preparations | (1) Good Manufacturing Practice | ||
| Penicillium camembertii | Edible fats and oils | Good Manufacturing Practice | ||
| L.3 | Lipoxidase | Soyabean whey or meal | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice |
| L.4 | Lysozyme | Egg-white | Cheddar cheese; (naming the variety) Cheese | Good Manufacturing Practice |
| M.1 | Milk coagulating enzyme | Mucor pusillus Lindt by pure culture fermentation process or Aspergillus oryzae RET-1 (pBoel777) | (1) Cheddar cheese; Cottage cheese; (naming the variety) Cheese; Sour cream | (1) Good Manufacturing Practice |
| (2) Dairy based flavouring preparations | (2) Good Manufacturing Practice | |||
| (3) Hydrolyzed animal, milk and vegetable protein | (3) Good Manufacturing Practice | |||
| Rhizomucor miehei(Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)) | (1) Cheddar cheese; Cottage cheese; (naming the variety) Cheese; Sour cream | (1) Good Manufacturing Practice | ||
| (2) Dairy based flavouring preparations | (2) Good Manufacturing Practice | |||
| (3) Hydrolyzed animal, milk and vegetable protein | (3) Good Manufacturing Practice | |||
| (4) Cheese analogues | (4) Good Manufacturing Practice | |||
| Endothia parasitica by pure culture fermentation processes | (1) Emmentaler (Emmental, Swiss) Cheese | (1) Good Manufacturing Practice | ||
| (2) Parmesan Cheese | (2) Good Manufacturing Practice | |||
| (3) Romano Cheese | (3) Good Manufacturing Practice | |||
| (4) Mozzarella (Scamorza) Cheese | (4) Good Manufacturing Practice | |||
| (5) Part Skim Mozzarella (Part Skim Scamorza) Cheese | (5) Good Manufacturing Practice | |||
| P.1 | Pancreatin | Pancreas of the hog (Sus scrofa) or ox (Bos taurus) | (1) Dried egg-white (dried albumen); Liquid egg-white (liquid albumen) | (1) Good Manufacturing Practice |
| (2) Pre-cooked (instant) breakfast cereals | (2) Good Manufacturing Practice | |||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (3) Good Manufacturing Practice | |||
| (4) Hydrolyzed animal, milk and vegetable proteins | (4) Good Manufacturing Practice | |||
| P.2 | Papain | Fruit of the papaya Carica papaya L. (Fam. Caricaceae) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Beef before slaughter | (2) Good Manufacturing Practice | |||
| (3) Sausage casings; Water-soluble edible collagen films | (3) Good Manufacturing Practice | |||
| (4) Hydrolyzed animal, milk and vegetable protein | (4) Good Manufacturing Practice | |||
| (5) Cuts of prepared meat; Cuts of prepared poultry meat | (5) Good Manufacturing Practice | |||
| (6) Meat tenderizing preparations | (6) Good Manufacturing Practice | |||
| (7) Pre-cooked (instant) breakfast cereals | (7) Good Manufacturing Practice | |||
| (8) Pumping pickle for the curing of beef cuts | (8) Good Manufacturing Practice | |||
| (9) Unstandardized bakery products | (9) Good Manufacturing Practice | |||
| P.3 | Pectinase | Aspergillus niger var.; Rhizopus oryzae var. | (1) Cider; Wine | (1) Good Manufacturing Practice |
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Single-strength fruit juices | (3) Good Manufacturing Practice | |||
| (4) Natural flavour and colour extractives | (4) Good Manufacturing Practice | |||
| (5) Skins of citrus fruits destined for jam, marmalade and candied fruit production | (5) Good Manufacturing Practice | |||
| (6) Vegetable stock for use in soups | (6) Good Manufacturing Practice | |||
| (7) Tea leaves for the production of tea solids | (7) Good Manufacturing Practice | |||
| Aspergillus oryzae Km-1-1 (pA2PEI) | (1) Cider; Wine | (1) Good Manufacturing Practice | ||
| (2) Single-strength fruit juices | (2) Good Manufacturing Practice | |||
| (3) Unstandardized fruit and vegetable products | (3) Good Manufacturing Practice | |||
| P.4 | Pentosanase | Aspergillus niger var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Corn for degermination | (2) Good Manufacturing Practice | |||
| (3) Distillers’ Mash | (3) Good Manufacturing Practice | |||
| (4) Mash destined for vinegar manufacture | (4) Good Manufacturing Practice | |||
| (5) Unstandardized bakery products | (5) Good Manufacturing Practice | |||
| (6) Bread; Flour; Whole wheat flour | (6) Good Manufacturing Practice | |||
| Trichoderma reesei(QM9414) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Distiller’s Mash | (2) Good Manufacturing Practice | |||
| (3) Unstandardized bakery products | (3) Good Manufacturing Practice | |||
| P.5 | Pepsin | Glandular layer of porcine stomach | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice |
| (2) Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese | (2) Good Manufacturing Practice | |||
| (3) Defatted soya flour | (3) Good Manufacturing Practice | |||
| (4) Pre-cooked (instant) breakfast cereals | (4) Good Manufacturing Practice | |||
| (5) Hydrolyzed animal, milk and vegetable proteins | (5) Good Manufacturing Practice | |||
| P.5A | Phospholipase | Streptomyces violaceoruber | (1) Modified lecithin | (1) Good Manufacturing Practice |
| (2) Unstandardized egg products | (2) Good Manufacturing Practice | |||
| Aspergillus oryzae(pPFJo142) | Cheddar cheese; (naming the variety) Cheese | Good Manufacturing Practice | ||
| Aspergillus niger (PLA-54) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| (3) Unstandardized whole egg; unstandardized egg yolk | (3) Good Manufacturing Practice | |||
| (4) Modified lecithin | (4) Good Manufacturing Practice | |||
| P.5.1 | Peroxidase | Aspergillus niger MOX-54 | Liquid whey treated with hydrogen peroxide in accordance with item H.1 of the List of Permitted Food Additives With Other Generally Accepted Uses | Good Manufacturing Practice |
| P.6 | Protease | Geobacillus stearothermophilus TP7 | (1) Hydrolyzed animal, milk and vegetable protein | (1) Good Manufacturing Practice |
| (2) Hydrolyzed yeast | (2) Good Manufacturing Practice | |||
| Fusarium venenatumWTY939-8-3 | (1) Hydrolyzed animal, milk and vegetable protein | (1) Good Manufacturing Practice | ||
| Aspergillus niger var.; Aspergillus oryzae var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout | (1) Good Manufacturing Practice | ||
| (2) Bread; Flour; Whole wheat flour | (2) Good Manufacturing Practice | |||
| (3) Dairy-based flavouring preparations | (3) Good Manufacturing Practice | |||
| (4) Distillers’ Mash | (4) Good Manufacturing Practice | |||
| (5) Sausage casings | (5) Good Manufacturing Practice | |||
| (6) Hydrolyzed animal, milk and vegetable protein | (6) Good Manufacturing Practice | |||
| (7) Industrial spray-dried cheese powder | (7) Good Manufacturing Practice | |||
| (8) Cuts of prepared meat; Cuts of prepared poultry meat | (8) Good Manufacturing Practice | |||
| (9) Meat tenderizing preparations | (9) Good Manufacturing Practice | |||
| (10) Pre-cooked (instant) breakfast cereals | (10) Good Manufacturing Practice | |||
| (11) Unstandardized bakery products | (11) Good Manufacturing Practice | |||
| (12) Colby cheese | (12) Good Manufacturing Practice | |||
| (13) Plant-based beverages | (13) Good Manufacturing Practice | |||
| Micrococcus caseolyticus var. | (1) (naming the variety) Cheese | (1) Good Manufacturing Practice | ||
| Bacillus licheniformis (Cx) | (1) Hydrolyzed animal, milk and vegetable protein | (1) Good Manufacturing Practice | ||
| Bacillus licheniformis S10-34zEK4 | (1) Hydrolyzed animal, milk and vegetable protein | (1) Good Manufacturing Practice | ||
| Aspergillus melleus | Hydrolyzed animal, milk and vegetable protein | Good Manufacturing Practice | ||
| Aspergillus oryzae var. | Cheddar cheese; Cheddar cheese for processing (granular curd cheese; Stirred curd cheese; Washed curd cheese) | Good Manufacturing Practice | ||
| Bacillus subtilis Raa1102 | (1) Bread; Flour; Whole Wheat Flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| P.7 | Pullulanase | Bacillus acidopullulyticusNCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice |
| (2) Starch used in the production of dextrins, dextrose, fructose syrups and solids, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (2) Good Manufacturing Practice | |||
| (3) Unstandardized bakery products | (3) Good Manufacturing Practice | |||
| Bacillus licheniformis BMP 139 (pR11Amp) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Brewers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Starch used in the production of dextrins, dextrose, fructose syrups and solids, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (3) Good Manufacturing Practice | |||
| (4) Unstandardized bakery products | (4) Good Manufacturing Practice | |||
| Bacillus subtilis B1-163 (pEB301) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Brewers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Distillers’ Mash | (3) Good Manufacturing Practice | |||
| (4) Starch used in the production of dextrins, dextrose, fructose syrups and solids, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (4) Good Manufacturing Practice | |||
| (5) Unstandardized bakery products | (5) Good Manufacturing Practice | |||
| Bacillus subtilis RB121 (pDG268) | (1) Brewers’ Mash | (1) Good Manufacturing Practice | ||
| (2) Distillers’ Mash | (2) Good Manufacturing Practice | |||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (3) Good Manufacturing Practice | |||
| R.1 | Rennet | Aqueous extracts from the fourth stomach of calves, kids or lambs | (1) Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese; Sour cream | (1) Good Manufacturing Practice |
| (2) Unstandardized milk based dessert preparations | (2) Good Manufacturing Practice | |||
| T.01 | Transglutaminase | Streptoverticillium mobaraense S-8112 | (1) Unstandardized prepared fish products | (1) Good Manufacturing Practice |
| (2) Simulated meat products | (2) Good Manufacturing Practice | |||
| (3) Unstandardized cheese products | (3) Good Manufacturing Practice | |||
| (4) Unstandardized processed cheese products | (4) Good Manufacturing Practice | |||
| (5) Unstandardized cream cheese products | (5) Good Manufacturing Practice | |||
| (6) Yogurt | (6) Good Manufacturing Practice | |||
| (7) Unstandardized frozen dairy desserts | (7) Good Manufacturing Practice | |||
| (8) Brawn; Headcheese; Meat by-product loaf; Meat loaf; (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients); Prepared meat; Prepared meat by-product; Prepared poultry meat; Prepared poultry meat by-product; Preserved meat; Preserved meat by-product; Preserved poultry meat; Preserved poultry meat by-product; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Sausage; Solid cut meat with or without added phosphate salts; Solid cut poultry meat; Solid cut poultry meat that contains phosphate salts or water | (8) Good Manufacturing Practice | |||
| (9) Bread; Flour; Whole wheat flour | (9) Good Manufacturing Practice | |||
| (10) Unstandardized bakery products | (10) Good Manufacturing Practice | |||
| T.1 | Trypsin | Pancreas of the hog (Sus scrofa) | (1) Hydrolyzed animal, milk and vegetable proteins | (1) Good Manufacturing Practice |
| U.1 | Urease | Lactobacillus fermentum | Sake; Wine | Good Manufacturing Practice |
| X.1 | Xylanase | Aspergillus oryzae Fa 1-1 (pA2X1TI) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice |
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Aspergillus niger (XYL-2)(pXYL3); Bacillus subtilis(XAS); Trichoderma reesei A83 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Bacillus licheniformisstrain HyGe329 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Bacillus subtilis CF 307 (pJHPaprE-xynAss-BS3xylanase#1) | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Bacillus subtilis Gizα3508 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Bacillus subtilis RH 6000 | (1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| Disporotrichum dimorphosporum DXL-1; Rasamsonia emersonii(previous name: Talaromyces emersonii) | (1) Brewers’ Mash | (1) Good Manufacturing Practice |
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