Substance Information | |
---|---|
Synonyms of Substance Name | |
CAS Number | |
INS Number | |
IUBMB Number | 3.2.xx.xx |
Technological Function [Category (for enzyme preparations only)] | Food enzymes (including immobilized enzymes) |
Description | |
Functional Use | Hydrolysis of carbohydrates |
Production Organism(for food enzymes) | Malted barley or barley |
Donor Organism(for food enzymes) | |
Area of Usage | |
Area Of Utilization | |
Food Category | |
Subcategory | |
Adoption by CCFA/CCFAC | 1, 6, 40,49,55 |
Interaction with food | |
Residues (mg/kg) (less than) | |
Max Level | |
Note | |
JECFA Evaluation See JECFA | |
JECFA Evaluation | http://www.inchem.org/documents/jecfa/jecmono/v20je02.htm |
Comments | Covers α-amylase and β-amylase |
JECFA Specifications | http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-270.pdf |
Notes and References | |
Other Evaluations | |
Special Use History | |
Approval information | |
Other information: | |
Carbohydrases
Functional Use: Hydrolysis of carbohydrates Production Organism: Bacillus licheniformis |