5. List of Permitted Food Enzymes (Lists of Permitted Food Additives)

A.1

α-Acetolactate Decarboxylase

Bacillus subtilis ToC46 (pUW235)

(a)

Brewers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

A.2

Acid Prolyl Endopeptidase

Aspergillus niger GEP

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0155

(b)

Brewers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0155

(c)

Distillers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0155

(d)

Hydrolyzed animal, milk, and vegetable proteins

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0155

(e)

Plant-based beverages

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0155

A.3

Aminopeptidase

Lactococcus lactis

(a)

Cheddar cheese; (Naming the variety) cheese

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Dairy-based flavouring preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Hydrolyzed animal, milk, and vegetable proteins

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

A.4

Amylase

(1)

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0053

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0053

(c)

Chocolate syrups

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0053

(d)

Cider; Fruit wine; Wine

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0053

(e)

Distillers' mash

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0053

(f)

Infant cereal products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0053

(g)

Malt-flavoured dried breakfast cereals

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0053

(h)

Plant-based beverages

(h)

Food enzyme

(h)

Good Manufacturing Practice

NOM/ADM-0053

(i)

Pre-cooked (instant) breakfast cereals

(i)

Food enzyme

(i)

Good Manufacturing Practice

NOM/ADM-0053

(j)

Single-strength fruit juices

(j)

Food enzyme

(j)

Good Manufacturing Practice

NOM/ADM-0053

(k)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(k)

Food enzyme

(k)

Good Manufacturing Practice

NOM/ADM-0053

(l)

Unstandardized bakery products

(l)

Food enzyme

(l)

Good Manufacturing Practice

NOM/ADM-0053

(2)

Aspergillus niger STz18-9 (pHUda7)

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(3)

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)

(a)

Brewers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0053

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0053

(c)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0053

(4)

Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus subtilis B1.109 (pCPC800); Geobacillus stearothermophilus previously identified as Bacillus stearothermophilus

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Brewers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Distillers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Unstandardized bakery products

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(5)

Bacillus licheniformis JS1252

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0003

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0003

(6)

Bacillus licheniformis MDT06-228

(a)

Bread

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(7)

Bacillus subtilis AR-651; Bacillus subtilis NBA (DS 68703)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0200

NOM/ADM-0089

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0200

NOM/ADM-0089

(8)

Bacillus subtilis B1.109 (pCPC720)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

Food enzyme

Good Manufacturing Practice

n/a

(9)

Pseudomonas fluorescens DC88

(a)

Distillers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0063

(b)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0063

A.5

β-Amylase

Priestia flexa AE-BAF previously identified as Bacillus flexus AE-BAF

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0199

NOM/ADM-0161

(b)

Brewers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0199

NOM/ADM-0161

(c)

Glutinous rice-based cakes

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0199

(d)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0199

NOM/ADM-0161

(e)

Unstandardized bakery products

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0199

NOM/ADM-0161

A.6

Asparaginase

(1)

Aspergillus niger AGN7-41

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0023

(b)

Unstandardized foods

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0023

(2)

Aspergillus niger ASP72

(a)

Blackstrap molasses destined for the manufacture of confectionery glazes for snack foods

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0105

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Green coffee

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0105

(d)

Unstandardized foods

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(3)

Aspergillus oryzae pCaHj621/BECh2#10; Bacillus subtilis MOL2940

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0050

(b)

Green coffee

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0050

NOM/ADM-0007

(c)

Unstandardized foods

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0050

B.1

Bromelain

The pineapples Ananas comosus (L.) and Ananas bracteatus

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Cuts of prepared meat; Cuts of prepared poultry meat

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Hydrolyzed animal, milk, and vegetable proteins

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Meat tenderizing preparations

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Pancakes; Sugar wafers; Waffles

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

(g)

Pumping pickle used in the curing of beef cuts

(g)

Food enzyme

(g)

Good Manufacturing Practice. In accordance with subsection B.16.019(1) of the Food and Drug Regulations.

n/a

(h)

Sausage casings

(h)

Food enzyme

(h)

Good Manufacturing Practice

n/a

C.1

Carboxypeptidase

Aspergillus niger PEG-1

Cheddar cheese; (Naming the variety) cheese; Dairy-based flavouring preparations; Mascarpone; Preserved meat; Sausage

Food enzyme

Good Manufacturing Practice

NOM/ADM-0122

NOM/ADM-0055

C.2

Carboxypeptidase D

Aspergillus oryzae AT1727

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0201

(b)

Colby cheese

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0201

(c)

Dairy-based flavouring preparations

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0201

(d)

Hydrolyzed animal, milk, and vegetable proteins; Hydrolyzed yeasts

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0201

(e)

Meat tenderizing preparations

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0201

(f)

(f)

Food enzyme

(f)

Good Manufacturing Practice

M-FAA-24-13

(g)

Pre-cooked (instant) breakfast cereals

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0201

(h)

Spray-dried cheese powder

(h)

Food enzyme

(h)

Good Manufacturing Practice

NOM/ADM-0201

(i)

Unstandardized bakery products

(i)

Food enzyme

(i)

Good Manufacturing Practice

NOM/ADM-0201

(j)

Yeast extracts

(j)

Food enzyme

(j)

Good Manufacturing Practice

NOM/ADM-0201

C.3

Catalase

Aspergillus niger; Bovine (Bos taurus) liver; Micrococcus luteus previously identified as Micrococcus lysodeikticus

(a)

Liquid egg-white, liquid whole egg or liquid yolk, destined for drying and treated with hydrogen peroxide – as set out in item H.1 of the List of Permitted Food Additives with Other Purposes of Use – or with glucose oxidase as set out in item G.5 of this list, or with both

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Liquid whey treated with hydrogen peroxide as set out in item H.1 of the List of Permitted Food Additives with Other Purposes of Use

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Soft drinks

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

C.4

Cellulase

(1)

Aspergillus niger

(a)

Distillers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Liquid coffee concentrates

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Natural flavour and colour extractives; Spice extracts

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(2)

Rasamsonia emersonii previously identified as Talaromyces emersonii

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0205

(b)

Breakfast cereals

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0205

(c)

Brewers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0042

(d)

Malt extract

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0205

(e)

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0205

(f)

Unstandardized bakery products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0205

(3)

Trichoderma reesei A83

(a)

Apple juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(4)

Trichoderma reesei QM9414

(a)

Apricot nectar; Peach nectar; Pear nectar

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0156

(b)

Single-strength fruit juices

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Tea leaves used in the manufacture of tea solids

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Unstandardized fruit and vegetable products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0156

(5)

Trichoderma reesei RF11412

(a)

Brewers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0209

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0209

C.5

Chymosin

(1)

Aspergillus awamori (pCCEx3)

(a)

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

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized milk-based dessert preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(2)

Aspergillus niger DSM 32805

(a)

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

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0165

(b)

Kefir; Quark; Yogurt

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0165

(c)

Unstandardized milk-based dessert preparations

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0165

C.6

Chymosin A

Escherichia coli K-12, GE81 (pPFZ87A)

(a)

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

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized milk-based dessert preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

C.7

Chymosin B

(1)

Aspergillus awamori, GCC0349 (pGAMpR); Kluyveromyces lactis, DS1182 (pKS105)

(a)

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

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized milk-based dessert preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(2)

Kluyveromyces lactis CIN

(a)

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

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0091

(b)

Kefir; Quark; Yogurt

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0091

(c)

Unstandardized milk-based dessert preparations

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0091

(3)

C.8

Cyprosin

Cynara cardunculus L. var. altilis DC.

(Naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients)

Food enzyme

Good Manufacturing Practice

NOM/ADM-0049

F.1

Ficin

Latex of fig tree (Ficus sp.)

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Cuts of prepared meat; Cuts of prepared poultry meat

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Hydrolyzed animal, milk, and vegetable proteins

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Meat tenderizing preparations

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Pumping pickle used in the curing of beef cuts

(e)

Food enzyme

(e)

Good Manufacturing Practice. In accordance with subsection B.16.019(1) of the Food and Drug Regulations.

n/a

(f)

Sausage casings

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

G.1

Glucanase

(1)

Aspergillus niger; Bacillus amyloliquefaciens; Bacillus subtilis

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0053

(b)

Corn for degermination

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0053

(c)

Distillers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0053

(d)

Mash destined for vinegar manufacture

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0053

(e)

Unstandardized bakery products

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0053

(2)

Disporotrichum dimorphosporum DXL-1 (syn. Chrysosporium dimorphum DXL-1)

Brewers' mash

Food enzyme

Good Manufacturing Practice

NOM/ADM-0205

NOM/ADM-0057

NOM/ADM-0042

(3)

Humicola insolens

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(4)

Trichoderma reesei A83

Apple juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice

Food enzyme

Good Manufacturing Practice

n/a

G.2

β-Glucanase

Rasamsonia emersonii previously identified as Talaromyces emersonii

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0205

(b)

Breakfast cereals

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0205

(c)

Brewers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0205

(d)

Malt extract

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0205

(e)

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0205

(f)

Unstandardized bakery products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0205

G.3

Glucoamylase

(1)

Aspergillus niger

(a)

Apple juice; Banana juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; Orange juice; Pear juice; Pineapple juice

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Beer

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Bread; White flour; Whole wheat flour

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Chocolate syrups

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Distillers' mash

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Infant cereal products

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

(g)

Pre-cooked (instant) breakfast cereals

(g)

Food enzyme

(g)

Good Manufacturing Practice

n/a

(h)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(h)

Food enzyme

(h)

Good Manufacturing Practice

n/a

(i)

Unstandardized bakery products

(i)

Food enzyme

(i)

Good Manufacturing Practice

n/a

(2)

Aspergillus niger 126-PE001-32

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0056

(b)

Breakfast cereals

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0056

(c)

Infant cereal products

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0056

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0056

(3)

Aspergillus niger 41SaM2-54

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0116

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0116

(c)

Breakfast cereals

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0116

(d)

Brewers' mash

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0116

(e)

Distillers' mash

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0116

(f)

Infant cereal products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0116

(g)

Single-strength fruit juices; Single-strength vegetable juices

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0116

(h)

Unstandardized bakery products

(h)

Food enzyme

(h)

Good Manufacturing Practice

NOM/ADM-0116

(4)

Aspergillus niger STz18-9 (pHUda7)

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(5)

Aspergillus oryzae

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Chocolate syrups

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Distillers' mash

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Pre-cooked (instant) breakfast cereals

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

(g)

Unstandardized bakery products

(g)

Food enzyme

(g)

Good Manufacturing Practice

n/a

(6)

Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus, Rhizopus oryzae)

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Brewers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Chocolate syrups

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Distillers' mash

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Mash destined for vinegar manufacture

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

(g)

Pre-cooked (instant) breakfast cereals

(g)

Food enzyme

(g)

Good Manufacturing Practice

n/a

(h)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(h)

Food enzyme

(h)

Good Manufacturing Practice

n/a

(i)

Unstandardized bakery products

(i)

Food enzyme

(i)

Good Manufacturing Practice

n/a

(7)

Rhizopus niveus

(a)

Distillers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Mash destined for vinegar manufacture

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

G.4

Glucose Isomerase

Actinoplanes missouriensis; Microbacterium arborescens NRRL B-11022; Streptomyces murinus DSM 3252; Streptomyces olivaceus; Streptomyces olivochromogenes; Streptomyces rubiginosus ATCC No. 21,175; Streptomyces rubiginosus SYC 5406 (pSYC5239); Weizmannia coagulans previously identified as Bacillus coagulans

Glucose to be partially or completely isomerized to fructose

Food enzyme

Good Manufacturing Practice

NOM/ADM-0053

G.5

Glucose Oxidase

(1)

Aspergillus niger; Aspergillus oryzae Mtl-72 (pHUda107)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good manufacturing practice

n/a

(b)

Liquid egg-white, liquid whole egg or liquid yolk, destined for drying and treated with catalase as set out in item C.3 of this list

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Soft drinks

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good manufacturing practice

n/a

(2)

Aspergillus niger J39

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0142

(b)

Pasta

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0142

(c)

Shredded cheddar cheese; Shredded (naming the variety) cheese

(c)

Food enzyme

(c)

Good Manufacturing Practice. To be applied to the surface of the cheese.

NOM/ADM-0142

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0142

(3)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

M-FAA-24-02

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

M-FAA-24-02

(4)

Trichoderma reesei RF11400

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0120

(b)

Liquid egg-white, liquid whole egg or liquid yolk, destined for drying and treated with catalase as set out in item C.3 of this list

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0120

(c)

Pasta

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0120

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0120

G.6

Glutaminase

(1)

Bacillus amyloliquefaciens GT2

(a)

Dairy-based flavouring preparations

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0139

(b)

Hydrolyzed animal, milk, and vegetable proteins

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0139

(c)

Unstandardized egg products

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0139

(d)

Yeast extracts

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0139

(2)

Bacillus licheniformis SJ13263

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing

NOM/ADM-0174

(b)

Dairy-based flavouring preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0174

(c)

Hydrolyzed animal, milk, and vegetable proteins

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0174

(d)

Pasta

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0174

(e)

Unstandardized bakery products

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0174

(f)

Yeast extracts

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0174

H.1

Hemicellulase

Bacillus amyloliquefaciens; Bacillus subtilis

(a)

Distillers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0053

(b)

Liquid coffee concentrates

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0053

(c)

Mash destined for vinegar manufacture

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0053

H.2

Hexose Oxidase

Ogataea polymorpha B13-HOX4-Mut45 previously identified as Hansenula polymorpha B13-HOX4-Mut45

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0010

(b)

Milk that has been heat-treated to at least 100°C; Partly skimmed milk that has been heat-treated to at least 100°C; Skim milk that has been heat-treated to at least 100°C; Sterilized milk that has been heat-treated to at least 100°C

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0010

(c)

Part skim pizza mozzarella cheese; Pizza mozzarella cheese

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0010

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0010

I.1

Inulinase

Aspergillus niger Van Tiegh.

Inulin

Food enzyme

Good Manufacturing Practice

n/a

I.2

Invertase

(1)

Aspergillus fijiensis; Aspergillus japonicus

Sucrose used in the manufacture of fructooligosaccharides

Food enzyme

Good Manufacturing Practice

NOM/ADM-0144

(2)

Saccharomyces sp.

(a)

Unstandardized bakery products

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

L.1

Lactase

(1)

Aspergillus niger; Aspergillus oryzae; Kluyveromyces lactis (syn. Kluyveromyces marxianus var. lactis); Kluyveromyces marxianus (syn. Kluyveromyces fragilis); Saccharomyces sp.

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Lactose-reducing enzyme preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

(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

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Milk for use in ice cream mix

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Whey

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(2)

Bacillus licheniformis PP3930; Kluyveromyces lactis DS 80496

(a)

Lactose-reducing enzyme preparations

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0179

NOM/ADM-0090

(b)

(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

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0179

NOM/ADM-0090

(c)

Milk for use in ice cream mix

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0179

NOM/ADM-0090

(d)

Whey

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0179

(3)

Bacillus subtilis CB108

(a)

Lactose-reducing enzyme preparations

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0118

(b)

(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

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0118

(c)

Milk for use in ice cream mix

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0118

(d)

Whey

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0118

(e)

Yogurt

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0118

(4)

Bacillus subtilis DH617

(a)

Lactose-reducing enzyme preparations

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0193

(b)

(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

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0193

(c)

Milk for use in ice cream mix

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0193

(d)

Whey

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0193

(5)

Cell-free extracts from Candida pseudotropicalis

(a)

(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

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Milk for use in ice cream mix

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Whey

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Yogurt

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

M-FAA-24-13

(b)

Colby Cheese

(b)

Food enzyme

(b)

Good Manufacturing Practice

M-FAA-24-13

(c)

Dairy-based flavouring preparations

(c)

Food enzyme

(c)

Good Manufacturing Practice

M-FAA-24-13

(d)

Hydrolyzed animal, milk and vegetable proteins; Hydrolyzed yeasts

(d)

Food enzyme

(d)

Good Manufacturing Practice

M-FAA-24-13

(e)

Meat tenderizing preparations

(e)

Food enzyme

(e)

Good Manufacturing Practice

M-FAA-24-13

(f)

Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble egg products; Plant-based products that resemble fish products; Plant-based products that resemble meat (as defined in section B.21.004 of the Food and Drug Regulations) products; Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products

(f)

Food enzyme

(f)

Good Manufacturing Practice

M-FAA-24-13

(g)

Pre-cooked (instant) breakfast cereals

(g)

Food enzyme

(g)

Good Manufacturing Practice

M-FAA-24-13

(h)

Spray-dried cheese powder

(h)

Food enzyme

(h)

Good Manufacturing Practice

M-FAA-24-13

(i)

Unstandardized bakery products

(i)

Food enzyme

(i)

Good Manufacturing Practice

M-FAA-24-13

(j)

Yeast extracts

(j)

Food enzyme

(j)

Good Manufacturing Practice

M-FAA-24-13

L.3

Lipase

(1)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Cheddar cheese; (Naming the variety) cheese; Processed cheddar cheese

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Dairy-based flavouring preparations

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Dried egg-white; Liquid egg-white

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Hydrolyzed animal, milk, and vegetable proteins

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Unstandardized bakery products

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

(2)

Aspergillus niger (LFS-54);
Komagataella phaffii LALL-LI2;
Saccharomyces cerevisiae LALL-LI

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

• M-FAA-25-01
• NOM/ADM-0207

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

• M-FAA-25-01
• NOM/ADM-0207

(3)

Modified fats and oils

Food enzyme

Good Manufacturing Practice

M-FAA-24-09

(4)

Aspergillus oryzae AI-11 (pBoel 960)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Modified fats and oils

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(5)

Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Modified lecithin

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Unstandardized egg products

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(6)

Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehei (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson); Rhizopus niveus

(a)

Cheddar cheese; (Naming the variety) cheese

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Dairy-based flavouring preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Hydrolyzed animal, milk, and vegetable proteins

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Modified fats and oils

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(7)

Candida cylindracea previously identified as Candida rugosa

Cheddar cheese; Dairy-based flavouring preparations; (Naming the variety) cheese; Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

Food Enzyme

Good Manufacturing Practice

NOM/ADM-0177

NOM/ADM-0052

(8)

Candida cylindracea AE-LAYH (syn. Limtongozyma cylindracea AE-LAYH)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0100

(b)

Dairy-based flavouring preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0100

(c)

Modified fats and oils

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0100

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0100

(9)

Mucor circinelloides f. circinelloides (syn. Mucor circinelloides Tiegh.) previously identified as Mucor javanicus; Penicillium roquefortii

Dairy-based flavouring preparations

Food enzyme

Good Manufacturing Practice

NOM/ADM-0052

NOM/ADM-0024

(10)

Mucor circinelloides f. circinelloides AE-LM

Cheddar cheese; (Naming the variety) cheese

Food enzyme

Good Manufacturing Practice

NOM/ADM-0182

(11)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

M-FAA-24-12

NOM/ADM-0134

(b)

Pasta

(b)

Food enzyme

(b)

Good Manufacturing Practice

M-FAA-24-12

NOM/ADM-0134

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

M-FAA-24-12

NOM/ADM-0134

(12)

Penicillium camemberti

Edible fats and oils

Food enzyme

Good Manufacturing Practice

n/a

(13)

Trichoderma reesei RF10625

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0123

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0123

L.4

Lipoxidase

Soybean meal; Soybean whey

Bread; White flour; Whole wheat flour

Food enzyme

Good Manufacturing Practice

n/a

L.5

Lysophospholipase

Trichoderma reesei RF7206

Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose

Food enzyme

Good Manufacturing Practice

NOM/ADM-0172

L.6

Lysozyme

Egg-white

Cheddar cheese; (Naming the variety) cheese

Food enzyme

Good Manufacturing Practice

n/a

M.1

Maltogenic α-Amylase

(1)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

M-FAA-24-10

NOM/ADM-0204

NOM/ADM-0178

NOM/ADM-0175

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

M-FAA-24-10

NOM/ADM-0204

NOM/ADM-0178

NOM/ADM-0175

(2)

Bacillus licheniformis MDT06-221

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0127

(b)

Pasta

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0127

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0127

(3)

(a)

(a)

(a)

(b)

(b)

(b)

(c)

(c)

(c)

(a)

(a)

(a)

(b)

(b)

(b)

M.3

Mannanase

Aspergillus niger AE-HCM

Liquid coffee concentrates

Food enzyme

Good Manufacturing Practice

NOM/ADM-0103

M.4

Milk Coagulating Enzyme

(1)

Aspergillus oryzae RET-1 (pBoel777); Rhizomucor pusillus (Lindt) Schipper previously identified as Mucor pusillus Lindt

(a)

Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Sour cream

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Dairy-based flavouring preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Hydrolyzed animal, milk, and vegetable proteins

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(2)

Endothia parasitica (syn. Cryphonectria parasitica)

Emmentaler cheese; Mozzarella cheese; Parmesan cheese; Part Skim Mozzarella cheese; Romano cheese

Food enzyme

Good Manufacturing Practice

n/a

(3)

Rhizomucor miehei (Cooney and Emerson) previously identified as Mucor miehei (Cooney and Emerson)

(a)

Cheddar cheese; (Naming the variety) cheese; Cottage cheese; Sour cream

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Cheese analogues

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0011

(c)

Dairy-based flavouring preparations

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Hydrolyzed animal, milk, and vegetable proteins

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(4)

Rhizomucor miehei CBS 146319

Yogurt

Food enzyme

Good Manufacturing Practice

NOM/ADM-0173

P.1

Pancreatin

Pancreas of the hog (Sus scrofa) or ox (Bos taurus)

(a)

Dried egg-white; Liquid egg-white

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Hydrolyzed animal, milk, and vegetable proteins

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Pre-cooked (instant) breakfast cereals

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

P.2

Papain

Fruit of the papaya Carica papaya L.

(a)

Beef

(a)

Food enzyme

(a)

Good Manufacturing Practice. To be used before slaughter.

n/a

(b)

Beer

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Cuts of prepared meat; Cuts of prepared poultry meat

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Hydrolyzed animal, milk, and vegetable proteins

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Meat tenderizing preparations

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Pre-cooked (instant) breakfast cereals

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

(g)

Pumping pickle used in the curing of beef cuts

(g)

Food enzyme

(g)

Good Manufacturing Practice. In accordance with subsection B.16.019(1) of the Food and Drug Regulations.

n/a

(h)

Sausage casings; Water-soluble edible collagen films

(h)

Food enzyme

(h)

Good Manufacturing Practice

n/a

(i)

Unstandardized bakery products

(i)

Food enzyme

(i)

Good Manufacturing Practice

n/a

P.3

Pectin Lyase

(1)

Aspergillus niger Rung373

(a)

Apricot nectar; Peach nectar; Pear nectar

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0154

(b)

Cider; Fruit wine; Wine

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0154

(c)

Distillers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0154

(d)

Natural flavour and colour extractives

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0154

(e)

Single-strength fruit juices

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0154

(f)

Tea leaves used in the manufacture of tea solids

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0154

(g)

Unstandardized fruit and vegetable products

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0154

(2)

Trichoderma reesei RF6199

(a)

Distillers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0190

(b)

Fruit wine; Wine

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0190

(c)

Single-strength fruit juices

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0190

(d)

Unstandardized fruit and vegetable products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0190

P.4

Pectinase

(1)

Aspergillus niger

(a)

Cider; Fruit wine; Wine

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Natural flavour and colour extractives

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Single-strength fruit juices

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Tea leaves destined for the manufacture of tea solids

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Unstandardized fruit and vegetable products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0157

(2)

Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus, Rhizopus oryzae)

(a)

Cider; Fruit wine; Wine

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Natural flavour and colour extractives

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Single-strength fruit juices

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Skins of citrus fruits destined for jam, marmalade and candied fruit manufacture

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Tea leaves used in the manufacture of tea solids

(f)

Food enzyme

(f)

Good Manufacturing Practice

n/a

(g)

Vegetable stocks for use in soups

(g)

Food enzyme

(g)

Good Manufacturing Practice

n/a

P.5

Pectinesterase

(1)

Aspergillus oryzae AR-962; Trichoderma reesei RF6201

(a)

Fruit wine; Wine

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0208

NOM/ADM-0109

(b)

Single-strength fruit juices

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0208

NOM/ADM-0109

(c)

Unstandardized fruit and vegetable products

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0208

NOM/ADM-0109

(2)

Aspergillus oryzae Km-1-1 (pA2PEI)

(a)

Cider; Fruit wine; Wine

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Single-strength fruit juices

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized fruit and vegetable products

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

P.6

Pentosanase

(1)

Aspergillus niger; Bacillus amyloliquefaciens; Bacillus subtilis

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0053

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0053

(c)

Corn for degermination

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0053

(d)

Distillers' mash

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0053

(e)

Mash destined for vinegar manufacture

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0053

(f)

Unstandardized bakery products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0053

(2)

Trichoderma reesei QM9414

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

P.7

Pepsin

Glandular layer of porcine stomach

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

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)

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Defatted soy flour

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Hydrolyzed animal, milk, and vegetable proteins

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Pre-cooked (instant) breakfast cereals

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

P.8

Peroxidase

Aspergillus niger MOX-54

Liquid whey destined for the manufacture of dried whey products

Food enzyme

Good Manufacturing Practice. To be used with hydrogen peroxide as set out in item H.1 of the List of Permitted Food Additives with Other Purposes of Use.

NOM/ADM-0076

P.9

Phospholipase

(1)

Aspergillus niger (PLA-54)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Modified lecithin

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Unstandardized egg yolk; Unstandardized whole egg

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(2)

Aspergillus oryzae AT969

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0146

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0146

(3)

Aspergillus oryzae (pPFJo142)

Cheddar cheese; (Naming the variety) cheese

Food enzyme

Good Manufacturing Practice

n/a

(4)

Streptomyces violaceoruber

(a)

Modified lecithin

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized egg products

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

P.10

Polygalacturonase

Aspergillus oryzae AR-183; Trichoderma reesei RF6197

(a)

Fruit wine; Wine

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0208

NOM/ADM-0109

(b)

Single-strength fruit juices

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0208

NOM/ADM-0109

(c)

Unstandardized fruit and vegetable products

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0208

NOM/ADM-0109

P.11

Protease

(1)

Aspergillus melleus

Hydrolyzed animal, milk, and vegetable proteins

Food enzyme

Good Manufacturing Practice

n/a

(2)

Aspergillus niger; Bacillus amyloliquefaciens; Bacillus subtilis

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0053

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0053

(c)

Colby cheese

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0053

(d)

Cuts of prepared meat; Cuts of prepared poultry meat

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0053

(e)

Dairy-based flavouring preparations

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0053

(f)

Distillers' mash

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0053

(g)

Hydrolyzed animal, milk, and vegetable proteins

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0053

(h)

Meat tenderizing preparations

(h)

Food enzyme

(h)

Good Manufacturing Practice

NOM/ADM-0053

(i)

Plant-based beverages

(i)

Food enzyme

(i)

Good Manufacturing Practice

NOM/ADM-0053

(j)

Pre-cooked (instant) breakfast cereals

(j)

Food enzyme

(j)

Good Manufacturing Practice

NOM/ADM-0053

(k)

Sausage casings

(k)

Food enzyme

(k)

Good Manufacturing Practice

NOM/ADM-0053

(l)

Spray-dried cheese powder

(l)

Food enzyme

(l)

Good Manufacturing Practice

NOM/ADM-0053

(m)

Unstandardized bakery products

(m)

Food enzyme

(m)

Good Manufacturing Practice

NOM/ADM-0053

(3)

Aspergillus oryzae

(a)

Beer

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0053

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0053

(c)

Cheddar cheese; Cheddar cheese for processing (Granular curd cheese; Stirred curd cheese; Washed curd cheese)

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Colby cheese

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0053

(e)

Cuts of prepared meat; Cuts of prepared poultry meat

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0053

(f)

Dairy-based flavouring preparations

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0053

(g)

Distillers' mash

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0053

(h)

Hydrolyzed animal, milk, and vegetable proteins

(h)

Food enzyme

(h)

Good Manufacturing Practice

NOM/ADM-0053

(i)

Meat tenderizing preparations

(i)

Food enzyme

(i)

Good Manufacturing Practice

NOM/ADM-0053

(j)

Plant-based beverages

(j)

Food enzyme

(j)

Good Manufacturing Practice

NOM/ADM-0053

(k)

Pre-cooked (instant) breakfast cereals

(k)

Food enzyme

(k)

Good Manufacturing Practice

NOM/ADM-0053

(l)

Sausage casings

(l)

Food enzyme

(l)

Good Manufacturing Practice

NOM/ADM-0053

(m)

Spray-dried cheese powder

(m)

Food enzyme

(m)

Good Manufacturing Practice

NOM/ADM-0053

(n)

Unstandardized bakery products

(n)

Food enzyme

(n)

Good Manufacturing Practice

NOM/ADM-0053

(4)

Bacillus licheniformis Cx

Hydrolyzed animal, milk, and vegetable proteins

Food enzyme

Good Manufacturing Practice

n/a

(5)

Bacillus licheniformis S10-34zEK4

Hydrolyzed animal, milk, and vegetable proteins

Food enzyme

Good Manufacturing Practice

NOM/ADM-0068

(6)

Bacillus subtilis Raα1102

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0029

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0029

(7)

Fusarium venenatum WTY939-8-3

Hydrolyzed animal, milk, and vegetable proteins

Food enzyme

Good Manufacturing Practice

NOM/ADM-0070

(8)

Micrococcus caseolyticus

(Naming the variety) cheese

Food enzyme

Good Manufacturing Practice

n/a

(9)

Trichoderma reesei RF8963

Hydrolyzed animal, milk, and vegetable proteins

Food enzyme

Good Manufacturing Practice

NOM/ADM-0150

P.12

Protein-Glutaminase

Chryseobacterium proteolyticum AE-PG

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0130

(b)

Hydrolyzed animal, milk, and vegetable proteins

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0130

(c)

Pasta

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0130

(d)

Plant-based beverages

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0130

(e)

Unstandardized bakery products

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0130

(f)

Unstandardized dairy products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0130

(g)

Yeast extracts

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0130

P.13

Pullulanase

(1)

Bacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(2)

Bacillus licheniformis BMP 139 (pR11Amp)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Brewers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(3)

Bacillus subtilis B1-163 (pEB301)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Brewers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Distillers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

(d)

Starch used in the manufacture of dextrins, dextrose, fructose syrups and solids, glucose, glucose solids or maltose

(d)

Food enzyme

(d)

Good Manufacturing Practice

n/a

(e)

Unstandardized bakery products

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(4)

Bacillus subtilis RB121 (pDG268)

(a)

Brewers' mash

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Distillers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(c)

Starch used in the manufacture of dextrins, dextrose, glucose, glucose solids or maltose

(c)

Food enzyme

(c)

Good Manufacturing Practice

n/a

R.1

Rennet

(1)

Aqueous extracts from the fourth stomach of adult bovine animals, sheep or goats

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)

Food enzyme

Good Manufacturing Practice

n/a

(2)

Aqueous extracts from the fourth stomach of calves, kids or lambs

(a)

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

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized milk-based dessert preparations

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

S.1

Subtilisin

Bacillus licheniformis PP6107

(a)

Hydrolyzed animal, milk, and vegetable proteins

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0195

(b)

Hydrolyzed yeasts

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0195

(c)

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0195

T.1

Thermolysin

Anoxybacillus caldiproteolyticus TP7

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0181

(b)

Hydrolyzed animal, milk, and vegetable proteins

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0181

(c)

Hydrolyzed yeasts

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0181

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0181

T.2

Transglutaminase

(1)

Streptoverticillium mobaraense S-8112

(a)

Brawn; Headcheese; Meat by-product loaf; Meat and meat by-product loaf; Meat loaf; Prepared meat or prepared meat by-product; Preserved meat or preserved meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product; Sausage; (Naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients)

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0122

NOM/ADM-0086

(b)

Bread; White flour; Whole wheat flour

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0071

(c)

Liquid or solid plant protein isolate-based products that resemble egg products

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0168

(d)

Prepared poultry meat or prepared poultry meat by-product; Preserved poultry meat or preserved poultry meat by-product

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0122

NOM/ADM-0086

(e)

Simulated meat products

(e)

Food enzyme

(e)

Good Manufacturing Practice

n/a

(f)

Unstandardized bakery products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0071

(g)

Unstandardized cheese products

(g)

Food enzyme

(g)

Good Manufacturing Practice

n/a

(h)

Unstandardized cream cheese products

(h)

Food enzyme

(h)

Good Manufacturing Practice

n/a

(i)

Unstandardized frozen dairy desserts

(i)

Food enzyme

(i)

Good Manufacturing Practice

n/a

(j)

Unstandardized prepared fish products

(j)

Food enzyme

(j)

Good Manufacturing Practice

n/a

(k)

Unstandardized processed cheese products

(k)

Food enzyme

(k)

Good Manufacturing Practice

n/a

(l)

Yogurt

(l)

Food enzyme

(l)

Good Manufacturing Practice

n/a

(2)

Streptomyces mobaraensis M2020197

(a)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0196

(b)

Brawn; Headcheese; Meat and meat by-product loaf; Meat by-product loaf Meat loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Pumping pickle, cover pickle or dry cure used in the curing of preserved meat or preserved meat by-product; Sausage; (Naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients)

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0196

(c)

Bread; White flour; Whole wheat flour

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0196

(d)

Pasta

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0196

(e)

Plant-based products that resemble dairy products; Plant-based products that resemble egg products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0196

(f)

Plant protein concentrates; Plant protein isolates

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0196

(g)

Tofu; Tempeh

(g)

Food enzyme

(g)

Good Manufacturing Practice

NOM/ADM-0196

(h)

Unstandardized bakery products

(h)

Food enzyme

(h)

Good Manufacturing Practice

NOM/ADM-0196

(i)

Unstandardized cheese products

(i)

Food enzyme

(i)

Good Manufacturing Practice

NOM/ADM-0196

(j)

Unstandardized cream cheese products

(j)

Food enzyme

(j)

Good Manufacturing Practice

NOM/ADM-0196

(k)

Unstandardized frozen dairy desserts

(k)

Food enzyme

(k)

Good Manufacturing Practice

NOM/ADM-0196

(l)

Unstandardized prepared fish products

(l)

Food enzyme

(l)

Good Manufacturing Practice

NOM/ADM-0196

(m)

Unstandardized processed cheese products

(m)

Food enzyme

(m)

Good Manufacturing Practice

NOM/ADM-0196

(n)

Yogurt

(n)

Food enzyme

(n)

Good Manufacturing Practice

NOM/ADM-0196

T.3

Trypsin

Pancreas of the hog (Sus scrofa)

Hydrolyzed animal, milk, and vegetable proteins

Food enzyme

Good Manufacturing Practice

n/a

U.1

Urease

Limosilactobacillus fermentum (syn. Lactobacillus fermentum)

Fruit wine; Sake; Wine

Food enzyme

Good Manufacturing Practice

NOM/ADM-0016

X.1

Xylanase

(1)

Aspergillus acidus RF7398

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0159

(b)

Pasta

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0159

(c)

Unstandardized bakery products

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0159

(2)

Aspergillus niger (XYL-2) (pXYL3); Bacillus subtilis XAS; Trichoderma reesei A83

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(3)

Aspergillus oryzae Fa 1-1 (pA2X1TI)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(4)

Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(5)

Bacillus licheniformis HyGe329

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0030

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0030

(6)

Bacillus subtilis CF 307 (pJHPaprE-xynAss-BS3xylanase#1)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

n/a

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

n/a

(7)

Bacillus subtilis Gizα3508

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0062

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0062

(8)

Bacillus subtilis RH 6000

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0020

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0020

(9)

Disporotrichum dimorphosporum DXL-1 (syn. Chrysosporium dimorphum DXL-1)

Brewers' mash

Food enzyme

Good Manufacturing Practice

NOM/ADM-0057

NOM/ADM-0042

(10)

Trichoderma reesei (LOVxlnA#568.4)

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0141

(b)

Unstandardized bakery products

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0141

(11)

Trichoderma reesei RF5427

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0206

(b)

Brewers' mash

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0206

(c)

Distillers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0206

(d)

Unstandardized bakery products

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0206

(12)

Rasamsonia emersonii previously identified as Talaromyces emersonii

(a)

Bread; White flour; Whole wheat flour

(a)

Food enzyme

(a)

Good Manufacturing Practice

NOM/ADM-0205

(b)

Breakfast cereals

(b)

Food enzyme

(b)

Good Manufacturing Practice

NOM/ADM-0205

(c)

Brewers' mash

(c)

Food enzyme

(c)

Good Manufacturing Practice

NOM/ADM-0205

(d)

Malt extract

(d)

Food enzyme

(d)

Good Manufacturing Practice

NOM/ADM-0205

(e)

(e)

Food enzyme

(e)

Good Manufacturing Practice

NOM/ADM-0205

(f)

Unstandardized bakery products

(f)

Food enzyme

(f)

Good Manufacturing Practice

NOM/ADM-0205