On July 26, 2021, the National Health and Medical Commission issued the “Announcement on 28 “Three New Foods” including 4-α-Glycosyltransferase” (No. 6, 2021). – The safety evaluation materials of 19 new food-related products, including 9 new food additives including glycosyltransferase, and the reaction products of sodium silicate, trimethylchlorosilane and isopropanol, were reviewed and passed.
(1) 4-α-glycosyltransferase
- The application of 4-α-glycosyltransferase derived from Aeribacillus pallidus as a new enzyme preparation for food industry. The French Food Safety Authority, the Danish Veterinary and Food Administration, etc. allow it to be used as an enzyme preparation for the food industry.
- The substance is used as an enzyme preparation for the food industry to inhibit the aging of starch. Its quality specifications follow the “National Food Safety Standard Food Additives Enzyme Preparations for Food Industry” (GB 1886.174).
(2) α-amylase - The α-amylase derived from Aspergillus niger was applied as a new variety of enzyme preparation for food industry. The French Food Safety Authority, the Danish Veterinary and Food Administration, etc. allow it to be used as an enzyme preparation for the food industry.
- This substance is used as an enzyme preparation in the food industry to catalyze the hydrolysis of starch and increase the saccharification speed. Its quality specifications follow the “National Food Safety Standard Food Additives Enzyme Preparations for Food Industry” (GB 1886.174).
(3) Polygalacturonase - Polygalacturonase derived from Trichoderma reesei was applied for a new variety of enzyme preparation for food industry. The US Food and Drug Administration, the French Food Safety Authority, the Danish Veterinary and Food Administration, etc. allow it to be used as an enzyme preparation for the food industry.
- The substance is used as an enzyme preparation for the food industry to catalyze the hydrolysis of polygalacturonic acid chains. Its quality specification follows the “National Food Safety Standard Food Additive Enzyme Preparation for Food Industry” (GB 1886.174).
(4) Pectin esterase - The application of pectin esterase derived from Trichoderma reesei as a new enzyme preparation for food industry. The US Food and Drug Administration, the French Food Safety Authority, the Danish Veterinary and Food Administration, etc. allow it to be used as an enzyme preparation for the food industry.
- The substance is used as an enzyme preparation for the food industry to catalyze the hydrolysis of pectin molecules to produce pectin acid. Its quality specifications follow the “National Food Safety Standard Food Additives Enzyme Preparations for Food Industry” (GB 1886.174).
(5) Phosphoinositide phospholipase C - Phosphoinositide phospholipase C derived from Bacillus licheniformis was applied for a new variety of enzyme preparation for food industry. The US Food and Drug Administration, the French Food Safety Authority, the Danish Veterinary and Food Administration, etc. allow it to be used as an enzyme preparation for the food industry.
- This substance is used as an enzyme preparation in the food industry to catalyze the hydrolysis of glycerol phospholipids for degumming of oils and fats. Its quality specifications follow the “National Food Safety Standard Food Additives Enzyme Preparations for Food Industry” (GB 1886.174).
(6) Phospholipase C - Phospholipase C derived from Bacillus licheniformis was applied as a new variety of enzyme preparation for food industry. The US Food and Drug Administration, the French Food Safety Authority, the Danish Veterinary and Food Administration, etc. allow it to be used as an enzyme preparation for the food industry.
- This substance is used as an enzyme preparation in the food industry to catalyze the hydrolysis of glycerol phospholipids for degumming of oils and fats. Its quality specifications follow the “National Food Safety Standard Food Additives Enzyme Preparations for Food Industry” (GB 1886.174).
(7) Xylanase - The application of xylanase derived from Trichoderma reesei as a new enzyme preparation for food industry. The U.S. Food and Drug Administration and the French Food Safety Authority allow it to be used as an enzyme preparation for the food industry.
- The substance is used as an enzyme preparation for the food industry to catalyze the hydrolysis of xylan. Its quality specifications follow the “National Food Safety Standard Food Additives Enzyme Preparations for Food Industry” (GB 1886.174).
(8) Glucoamylase - Glucoamylase derived from Aspergillus niger was applied for a new variety of enzyme preparation for food industry. The French Food Safety Authority and the Danish Veterinary and Food Administration allow it to be used as an enzyme preparation for the food industry.
- This substance is used as an enzyme preparation in the food industry to catalyze the hydrolysis of starch and increase the saccharification speed. Its quality specifications follow the “National Food Safety Standard Food Additives Enzyme Preparations for Food Industry” (GB 1886.174).
(9) Lipase - Lipase derived from Trichoderma reesei was applied for a new variety of enzyme preparation for food industry. The U.S. Food and Drug Administration and the French Food Safety Authority allow it to be used as an enzyme preparation for the food industry.
- The substance is used as an enzyme preparation for the food industry to catalyze the hydrolysis of lipid substances. Its quality specification follows the “National Food Safety Standard Food Additive Enzyme Preparation for Food Industry” (GB 1886.174).