Regulations on enzymes in foods
Enzymes: tools for food production

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...