2. Regulations on enzymes in foods
The use of enzymes in food has been authorized for many years, but until recently only Denmark and France had specific regulations. The AMFEP website ( http://www.amfep.org ) lists the enzymes on the market.
Most enzymes are processing aids, with the exception of lysozyme and invertase, which are additives (E 1105 and E 1103 respectively); in other words, the enzymes must have lost their functions in the product consumed, following technological treatments (heating in particular). Since the regulation of December 16, 2008 (EU 1332/2008), there has been a European regulation whose application is specified in the regulation of March 10, 2011 (EU 234/2011). This text largely reproduces the data in current French legislation. Applications for authorization to use enzymes in the food industry...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Regulations on enzymes in foods
Major enzyme classes of interest in food processing
Article included in this offer
"Bioprocesses and bioproductions"
(
154 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
