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) | Rhizopus oryzae |
Donor Organism(for food enzymes) | |
Area of Usage | |
Area Of Utilization | |
Food Category | |
Subcategory | |
Adoption by CCFA/CCFAC | 7 |
Interaction with food | |
Residues (mg/kg) (less than) | |
Max Level | |
Note | |
JECFA Evaluation See JECFA | |
JECFA Evaluation | http://whqlibdoc.who.int/trs/WHO_TRS_488.pdf |
Comments | Covers α-amylase, glucoamylase and pectinase |
JECFA Specifications | http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-105.pdf |
Notes and References | |
Other Evaluations | |
Special Use History | |
Approval information | |
Other information: | |
Carbohydrases
Functional Use: Hydrolysis of carbohydrates Production Organism: Malted barley or barley
Carbohydrases
Functional Use: Hydrolysis of carbohydrates Production Organism: Bacillus licheniformis |