| 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) | Bacillus licheniformis |
| Donor Organism(for food enzymes) | |
| Area of Usage | |
| Area Of Utilization | |
| Food Category | |
| Subcategory | |
| Adoption by CCFA/CCFAC | |
| 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 only α-amylase |
| JECFA Specifications | http://www.inchem.org/documents/jecfa/jecmono/v20je02.htm |
| Notes and References | |
| Other Evaluations | |
| Special Use History | |
| Approval information | |
| Other information: | |
|
Carbohydrases
Functional Use： Hydrolysis of carbohydrates Production Organism： Malted barley or barley |
|