Français
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...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Regulations on enzymes in foods
Major enzyme classes of interest in food processing
Bibliography
Websites
General enzyme sites (after Krischna, 2002)
Internet addresses for information on proteins and enzymes
Site listing specific databases for certain enzyme families http://www.oxfordjournals.org/nar/database/subcat/3/10
Enzyme company websites
...
The Ultimate Scientific and Technical Reference
