ARCHIVED - 5. List of Permitted Food Enzymes (Lists of Permitted Food Additives) [2023-09-27]
Notice to 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.
- Supersedes: 2023-08-03
- Date issued: 2023-09-13
Access archived versions of this list.
| 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); Bacillus subtilis AR-651 |
(1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| (i) β-Amylase | Priestia flexa AE-BAF (previous name: Bacillus flexus AE-BAF) | (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, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized bakery products |
(4) Good Manufacturing Practice |
|||
| (5) Glutinous rice-based cakes |
(5) Good Manufacturing Practice |
|||
| A.2 | Amylase (maltogenic) | 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 |
|||
| (i) α-Amylase (maltogenic) | Bacillus licheniformis HyGe750n6; Bacillus licheniformis HyGe767n2; Bacillus subtilis BS154; Bacillus subtilis RF12029; Bacillus subtilis RF13018; Bacillus subtilis ROM; Saccharomyces cerevisiae M17906 | (1) Bread; Flour; Whole wheat flour |
(1) Good manufacturing practice |
|
| (2) Unstandardized bakery products |
(2) Good manufacturing practice |
|||
| 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 |
|||
| 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) |
(3) Good Manufacturing Practice |
|||
(4) |
(4) Good Manufacturing Practice |
|||
|
(1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
|||
| (3) Green Coffee |
(3) |
|||
| 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 |
| (i) Carboxypeptidase D | Aspergillus oryzae AT1727 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
|
| (2) Colby cheese |
(2) Good Manufacturing Practice |
|||
| (3) Dairy-based flavouring preparations |
(3) Good Manufacturing Practice |
|||
| (4) Hydrolyzed animal, milk and vegetable protein; Hydrolyzed yeast |
(4) Good Manufacturing Practice |
|||
| (5) Spray-dried cheese powder |
(5) Good Manufacturing Practice |
|||
| (6) Meat tenderizing preparations |
(6) Good Manufacturing Practice |
|||
| (7) 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 meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products |
(7) Good Manufacturing Practice |
|||
| (8) Pre-cooked (instant) breakfast cereals |
(8) Good Manufacturing Practice |
|||
| (9) Unstandardized bakery products |
(9) Good Manufacturing Practice |
|||
| (10) Yeast extract |
(10) 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) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Breakfast cereals |
(2) Good Manufacturing Practice |
|||
| (3) Brewers' mash |
(3) Good Manufacturing Practice |
|||
| (4) Malt extract |
(4) Good Manufacturing Practice |
|||
| (5) Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products |
(5) Good Manufacturing Practice |
|||
| (6) Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products |
(6) Good Manufacturing Practice |
|||
| (7) Unstandardized bakery products |
(7) 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 |
|||
(3) |
(3) |
|||
(4) |
(4) |
|||
| 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 |
|||
| Aspergillus niger DSM 32805 | (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) Kefir; Quark; Yogurt |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized milk-based dessert preparations |
(3) 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 | 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 | ||
| (i) β-Glucanase | Rasamsonia emersonii (previous name: Talaromyces emersonii) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
|
| (2) Breakfast cereals |
(2) Good Manufacturing Practice |
|||
| (3) Brewers' mash |
(3) Good Manufacturing Practice |
|||
| (4) Malt extract |
(4) Good Manufacturing Practice |
|||
| (5) Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products |
(5) Good Manufacturing Practice |
|||
| (6) Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products |
(6) Good Manufacturing Practice |
|||
| (7) Unstandardized bakery products |
(7) 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) |
(1) |
||
(2) |
(2) Good Manufacturing Practice |
|||
(3) |
(3) Good Manufacturing Practice |
|||
(4) |
(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 |
(3) Good Manufacturing Practice |
|||
| Bacillus licheniformis SJ13263 | (1) Bread; Flour; Whole wheat flour |
(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) |
(4) |
|||
(5) |
(4) |
|||
(6) |
(4) |
|||
| 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 subtilis DH617 | (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 |
|||
| Bacillus licheniformis PP3930; Kluyveromyces lactis DS 80496 | (1) |
(1) |
||
(2) |
(2) |
|||
(3) |
(3) |
|||
| 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); Saccharomyces cerevisiae LALL-LI |
(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 |
|||
| Mucor circinelloides f. circinelloides (previous name: Mucor javanicus); Penicillium roquefortii | Dairy-based flavouring preparations | Good Manufacturing Practice | ||
| Candida cylindracea (previous name: 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) | 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 |
|||
| Mucor circinelloides f. circinelloides AE-LM | Cheddar cheese; (naming the variety) Cheese | 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) |
(4) |
|||
Rhizomucor miehei |
Yogurt |
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 | (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) [Removed, 2021/01/05, (See NOM/ADM-0157)] |
||||
| (6) [Removed, 2021/01/05, (See NOM/ADM-0157)] |
||||
| (7) Tea leaves for the production of tea solids |
(7) Good Manufacturing Practice |
|||
| (8) Unstandardized fruit and vegetable products |
(8) Good Manufacturing Practice |
|||
| 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 |
|||
| (i) Pectin lyase | Aspergillus niger Rung373 | (1) Apricot nectar; Peach nectar; Pear nectar |
(1) Good Manufacturing Practice |
|
| (2) Cider; Wine |
(2) Good Manufacturing Practice |
|||
| (3) Distillers' Mash |
(3) Good Manufacturing Practice |
|||
| (4) Natural flavour and colour extractives |
(4) Good Manufacturing Practice |
|||
| (5) Single-strength fruit juices |
(5) Good Manufacturing Practice |
|||
| (6) Tea leaves for the production of tea solids |
(6) Good Manufacturing Practice |
|||
| (7) Unstandardized fruit and vegetable products |
(7) Good Manufacturing Practice |
|||
| Trichoderma reesei RF6199 | (1) Distillers' Mash |
(1) Good Manufacturing Practice |
||
| (2) Single-strength fruit juices |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized fruit and vegetable products |
(3) Good Manufacturing Practice |
|||
| (4) Wine |
(4) 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) |
(1) |
||
(2) |
(2) |
|||
| 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 |
|||
| (i) Lysophospholipase |
Trichoderma reesei RF7206 | Starch used in the production of dextrins, dextrose, fructose syrups and solids, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | Good Manufacturing Practice | |
| P.6 | Protease | Trichoderma reesei RF8963 | Hydrolyzed animal, milk and vegetable protein | 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 |
|||
| (i) Acid prolyl endopeptidase | Aspergillus niger GEP | (1) Beer |
(1) Good Manufacturing Practice |
|
| (2) Brewers' mash |
(2) Good Manufacturing Practice |
|||
| (3) Distillers' mash |
(3) Good Manufacturing Practice |
|||
| (4) Hydrolyzed animal, milk and vegetable protein |
(4) Good Manufacturing Practice |
|||
| (5) Plant-based beverages |
(5) Good Manufacturing Practice |
|||
| (ii) Thermolysin | Anoxybacillus caldiproteolyticus TP7 | (1) Hydrolysed animal, milk and vegetable protein |
(1) Good Manufacturing Practice |
|
(2) Hydrolysed yeast |
(2) Good Manufacturing Practice |
|||
(3) Bread; Flour, Whole wheat flour |
(3) Good Manufacturing Practice |
|||
(4) Unstandardized bakery products |
(4) Good Manufacturing Practice |
|||
| (iii) Subtilisin | Bacillus licheniformis PP6107 | (1) Hydrolyzed animal, milk and vegetable protein |
(1) Good Manufacturing Practice |
|
(2) Hydrolysed yeast |
(2) Good Manufacturing Practice |
|||
(3) Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products |
(3) Good Manufacturing Practice |
|||
(4) Plant-based products that resemble egg products |
(4) Good Manufacturing Practice |
|||
(5) Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products |
(5) 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 | Streptomyces mobaraensis M2020197 | (1) Blend of prepared fish and prepared meat referred to in paragraph B.21.006(n) |
(1) Good Manufacturing Practice |
| (2) Brawn; Headcheese; Meat loaf or meat by-product loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product (Division 14); Preserved meat or preserved meat by-product (Division 14); Pumping pickle, cover pickle and dry cure employed 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) |
(2) Good Manufacturing Practice |
|||
| (3) Bread, Flour; Whole wheat flour |
(3) Good Manufacturing Practice |
|||
| (4) Pasta |
(4) Good Manufacturing Practice |
|||
| (5) 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 |
(5) Good Manufacturing Practice |
|||
| (6) Plant protein concentrates; Plant protein isolates |
(6) Good Manufacturing Practice |
|||
| (7) Prepared poultry meat or prepared poultry meat by-product; Preserved poultry meat or preserved poultry meat by-product |
(7) Good Manufacturing Practice |
|||
| (8) Tofu; Tempeh |
(8) Good Manufacturing Practice |
|||
| (9) Unstandardized bakery products |
(9) Good Manufacturing Practice |
|||
| (10) Unstandardized cheese products |
(10) Good Manufacturing Practice |
|||
| (11) Unstandardized cream cheese products |
(11) Good Manufacturing Practice |
|||
| (12) Unstandardized frozen dairy desserts |
(12) Good Manufacturing Practice |
|||
| (13) Unstandardized prepared fish products |
(13) Good Manufacturing Practice |
|||
| (14) Unstandardized processed cheese products |
(14) Good Manufacturing Practice |
|||
| (15) Yogurt |
(15) Good Manufacturing Practice |
|||
| Streptomyces mobaraensis S-8112 (previous name: 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 |
|||
| (13) Liquid or solid plant protein isolate-based products that resemble egg products |
(13) 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 acidus RF7398 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
| (2) Pasta |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
|||
| 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 | Brewers' Mash | Good Manufacturing Practice | ||
| Rasamsonia emersonii (previous name: Talaromyces emersonii) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Breakfast cereals |
(2) Good Manufacturing Practice |
|||
| (3) Brewers' mash |
(3) Good Manufacturing Practice |
|||
| (4) Malt extract |
(4) Good Manufacturing Practice |
|||
| (5) Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products |
(5) Good Manufacturing Practice |
|||
| (6) Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products |
(6) Good Manufacturing Practice |
|||
| (7) Unstandardized bakery products |
(7) 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 |
|||
| Trichoderma reesei RF5427 | (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) Unstandardized bakery products |
(4) Good Manufacturing Practice |
|||
Document Reference Numbers: NOM/ADM-0207; NOM/ADM-0206; NOM/ADM-0205; NOM/ADM-0204; NOM/ADM-0201; NOM/ADM-0200; NOM/ADM-0199; NOM/ADM-0196; NOM/ADM-0195; NOM/ADM-0193; NOM/ADM-0190; NOM/ADM-0182; NOM/ADM-0181; NOM/ADM-0179; NOM/ADM-0178; NOM/ADM-0177; NOM/ADM-0175; NOM/ADM-0174; NOM/ADM-0173; NOM/ADM-0172; NOM/ADM-0168; NOM/ADM-0165; NOM/ADM-0161; NOM/ADM-0159; NOM/ADM-0157; NOM/ADM-0156; NOM/ADM-0155; NOM/ADM-0154; 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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