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Archived: 5. List of permitted food enzymes (Lists of permitted food additives) [2020-09-22]

Notice to the reader:

This is an archived list. Please refer to the most current version of this list.

This List of Permitted Food Enzymes sets out the authorized food enzymes that are capable of catalyzing a chemical reaction and that are used as a food additive. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Food Enzymes.
Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.

Access archived versions of this list.

List of Permitted Food Enzymes
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 licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (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 licheniformis MDT06-228 (1)
Bread		 (1)
Good Manufacturing Practice
(2)
Unstandardized bakery products		 (2)
Good Manufacturing Practice
Bacillus licheniformis JS1252 (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
Bacillus subtilis NBA
(DS 68703)		 (1) Bread; Flour; Whole wheat flour (1) Good Manufacturing Practice
(2) Unstandardized bakery products (2) Good Manufacturing Practice
A.2 Amylase (maltogenic) Bacillus licheniformis MDT06-221 (1) Bread; Flour; Whole wheat flour (1) Good manufacturing practice
(2) Pasta (2) Good manufacturing practice
(3) Unstandardized bakery products (3) Good manufacturing practice
Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilis DN1413 (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)
Bread; Flour; Whole wheat flour		 (2)
Good manufacturing practice
(3)
Unstandardized bakery products		 (3)
Good manufacturing practice
Bacillus subtilis BS154; Bacillus subtilis RF12029 (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

(3)
Blackstrap molasses destined for the manufacture of confectionery glazes for snack foods

 (3)
Good Manufacturing Practice

(4)
Green coffee

 (4)
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 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) Brewers' Mash Good Manufacturing Practice
Trichoderma reesei QM9414 (1)
Single-strength fruit juices		 (1)
Good Manufacturing Practice
(2)
Tea leaves for the production of tea solids		 (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
(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
Kluyveromyces lactis CIN (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
(3)
Kefir; Quark; Yogurt		 (3)
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 cardunculus L. 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 (Ficus sp.) (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; Acid 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
Aspergillus niger
41SAM2-54		 (1)
Ale; Beer; Light Beer; Malt liquor; Porter; Stout		 (1)
Good Manufacturing Practice
(2)
Bread; Flour; Whole wheat flour		 (2)
Good Manufacturing Practice
(3)
Breakfast cereals		 (3)
Good Manufacturing Practice
(4)
Brewers' mash		 (4)
Good Manufacturing Practice
(5)
Distillers' mash		 (5)
Good Manufacturing Practice
(6)
Infant cereal products		 (6)
Good Manufacturing Practice
(7)
Single-strength fruit juices; Single-strength vegetable juices		 (7)
Good Manufacturing Practice
(8)
Unstandardized bakery products		 (8) 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) Brewers' Mash 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 Apple Juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice Good Manufacturing Practice
G.3 Glucose oxidase Aspergillus niger J39 (1)
Bread; Flour; Whole Wheat Flour		 (1)
Good Manufacturing Practice
(2)
Pasta		 (2)
Good Manufacturing Practice
(3)
The surface of shredded cheddar cheese; The surface of shredded (naming the variety) cheese		 (3)
Good Manufacturing Practice
(4)
Unstandardized bakery products		 (4)
Good Manufacturing Practice
Aspergillus niger
ZGL528-72		 (1)
Bread; Flour; Whole wheat flour		 (1)
Good Manufacturing Practice
(2)
Unstandardized bakery products		 (2)
Good Manufacturing Practice
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
Trichoderma reesei
RF11400

(1)
Bread; Flour; Whole wheat flour

(1)
Good Manufacturing Practice

(2)
Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying

 (2)
Good Manufacturing Practice

(3)
Pasta

 (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) Glucose (glucose syrup) to be partially or completely isomerized to fructose Good Manufacturing Practice
G.5 Glutaminase Bacillus amyloliquefaciens GT2 (1)
Dairy-based flavouring preparations		 (1)
Good Manufacturing Practice
(2)
Hydrolyzed animal, milk and vegetable protein		 (2)
Good Manufacturing Practice
(3)
Unstandardized egg products		 (3)
Good Manufacturing Practice
(4)
Yeast extract		 (4)
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 Ogataea polymorpha B13-HOX4-Mut45 (previous name: 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 fijiensis;
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 Bacillus subtilis CB108 (1) Lactose-reducing enzyme preparations (1) Good Manufacturing Practice
(2) (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 (2) Good Manufacturing Practice
(3) Milk destined for use in ice cream mix (3) Good Manufacturing Practice
(4) Whey (4) Good Manufacturing Practice
(5) Yogurt (5) Good Manufacturing Practice
Bacillus licheniformis PP3930

(1)
Lactose-reducing enzyme preparations

(1)
Good Manufacturing Practice

(2)
Milk destined for use in ice cream mix

(2)
Good Manufacturing Practice

(3)
(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

(3)
Good Manufacturing Practice
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 oryzae BECh2#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 cylindracea AE-LAYH (1)
Bread; Flour; Whole wheat flour		 (1)
Good Manufacturing Practice
(2)
Dairy-based flavouring preparations		 (2)
Good Manufacturing Practice
(3)
Modified fats and oils		 (3)
Good Manufacturing Practice
(4)
Unstandardized bakery products		 (4)
Good Manufacturing Practice
Candida rugosa; Mucor circinelloides f. circinelloides (previous name: Mucor javanicus); Penicillium roquefortii Dairy-based flavouring preparations Good Manufacturing Practice
Penicillium camembertii Edible fats and oils Good Manufacturing Practice
Trichoderma reesei RF10625 (1)
Bread; Flour; Whole wheat flour		 (1) Good Manufacturing Practice
(2)
Unstandardized bakery products		 (2) Good Manufacturing Practice
Ogataea polymorpha B14-CBSsynt (also referred to as: Hansenula polymorpha B14-CBSsynt and Pichia angusta B14-CBSsynt); Trichoderma reesei Morph Lip3 (1)
Bread; Flour; Whole wheat flour		 (1)
Good Manufacturing Practice
(2)
Pasta		 (2)
Good Manufacturing Practice
(3)
Unstandardized bakery products		 (3)
Good Manufacturing Practice
L.3 Lipoxidase Soyabean whey or meal Bread; Flour; Whole wheat flour Good Manufacturing Practice
L.4 Lysozyme Egg-white Cheddar cheese; (naming the variety) Cheese Good Manufacturing Practice
M.01 Mannanase

Aspergillus niger AE-HCM

Liquid coffee concentrate

 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
Trichoderma reesei RF6197; Trichoderma reesei RF6201 (1)
Single-strength fruit juices		 (1)
Good Manufacturing Practice
(2)
Unstandardized fruit and vegetable products		 (2)
Good Manufacturing Practice
(3)
Wine		 (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.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 Accepted Uses Good Manufacturing Practice
P.5.2 Phospholipase Streptomyces violaceoruber (1)
Modified lecithin		 (1)
Good Manufacturing Practice
(2)
Unstandardized egg products		 (2)
Good Manufacturing Practice
Aspergillus oryzae AT969

(1)
Bread; Flour; Whole wheat flour

(1)
Good Manufacturing Practice

(2)
Unstandardized bakery 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 egg yolk; Unstandardized whole egg		 (3)
Good Manufacturing Practice
(4)
Modified lecithin		 (4)
Good Manufacturing Practice
P.6 Protease Trichoderma reesei RF8963 Hydrolyzed animal, milk and vegetable protein Good Manufacturing Practice
Geobacillus stearothermophilus TP7 (1)
Hydrolyzed animal, milk and vegetable protein		 (1)
Good Manufacturing Practice
(2)
Hydrolyzed yeast		 (2)
Good Manufacturing Practice
Fusarium venenatum WTY939-8-3 Hydrolyzed animal, milk and vegetable protein 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. (naming the variety) Cheese Good Manufacturing Practice
Bacillus licheniformis (Cx) Hydrolyzed animal, milk and vegetable protein Good Manufacturing Practice
Bacillus licheniformis S10-34zEK4 Hydrolyzed animal, milk and vegetable protein 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.6.1 Protein-glutaminase Chryseobacterium proteolyticum AE-PG (1)
Bread; Flour; Whole wheat flour		 (1)
Good Manufacturing Practice
(2)
Hydrolyzed animal, milk and vegetable protein		 (2)
Good Manufacturing Practice
(3)
Pasta		 (3)
Good Manufacturing Practice
(4)
Plant-based beverages		 (4)
Good Manufacturing Practice
(5)
Unstandardized bakery products		 (5)
Good Manufacturing Practice
(6)
Unstandardized dairy products		 (6)
Good Manufacturing Practice
(7)
Yeast extract		 (7)
Good Manufacturing Practice
P.7 Pullulanase Bacillus acidopullulyticus NCIB 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) [Removed, 2017-02-15, (See NOM/ADM-0086)]
(9)
Bread; Flour; Whole wheat flour		 (9)
Good Manufacturing Practice
(10)
Unstandardized bakery products		 (10)
Good Manufacturing Practice
(11)
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 (Division 14); Prepared meat by-product; Preserved meat (Division 14); Preserved meat by-product; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Sausage		 (11)
Good Manufacturing Practice
(12)
Prepared poultry meat; Prepared poultry meat by-product; Preserved poultry meat; Preserved poultry meat by-product		 (12)
Good Manufacturing Practice
T.1 Trypsin Pancreas of the hog (Sus scrofa) Hydrolyzed animal, milk and vegetable proteins 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 licheniformis strain 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) Brewers' Mash Good Manufacturing Practice
Trichoderma reesei (LOVxlnA#568.4) (1)
Bread; Flour; Whole wheat flour		 (1)
Good Manufacturing Practice
(2)
Unstandardized bakery products		 (2)
Good Manufacturing Practice

Document Reference Numbers: NOM/ADM-0150; NOM/ADM-0146; NOM/ADM-0144; NOM/ADM-0142; NOM/ADM-0141; NOM/ADM-0139; NOM/ADM-0134; NOM/ADM-0130; NOM/ADM-0127; NOM/ADM-0126; NOM/ADM-0125; NOM/ADM-0123; NOM/ADM-0122; NOM/ADM-0120; NOM/ADM-0118; NOM/ADM-0116; NOM/ADM-0109; NOM/ADM-0105; NOM/ADM-0103; NOM/ADM-0100; NOM/ADM-0091; NOM/ADM-0090; NOM/ADM-0089; NOM/ADM-0087; NOM/ADM-0086; NOM/ADM-0077; NOM/ADM-0076; NOM/ADM-0071; NOM/ADM-0070; NOM/ADM-0068; NOM/ADM-0063; NOM/ADM-0062; NOM/ADM-0057; NOM/ADM-0056; NOM/ADM-0055; NOM/ADM-0053; NOM/ADM-0052; NOM/ADM-0050; NOM/ADM-0049; NOM/ADM-0042; NOM/ADM-0038; NOM/ADM-0030; NOM/ADM-0029; NOM/ADM-0024; NOM/ADM-0023; NOM/ADM-0020; NOM/ADM-0016; NOM/ADM-0011; NOM/ADM-0010; NOM/ADM-0007; NOM/ADM-0003

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