How much do you know about food enzymes

Enzyme preparations refer to biological products with special catalytic functions that are directly extracted from the edible or non-edible parts of animals or plants, or extracted from traditional or genetically modified microorganisms

Self-made enzyme preparations are part of the food production process.

The former State Food and Drug Administration's "Reply Letter on Issues Concerning the Production License of Self-produced Calcium Oxide by Sugar Enterprises" mentioned: "The Food Safety Law of the People's Republic of China" stipulates that the state implements a licensing system for the production of food additives

Are enzyme preparations allowed to be subpackaged and what precautions should be taken?

Food enzyme preparations are food additives, and their packaging should be carried out according to the requirements of food additives

If it is confirmed by consulting the local regulatory authority, the enzyme preparation can be repackaged, and the following matters should be paid attention to: obtain a food additive production license (subpackage); mark the name and address of the subpackager, and indicate the words of subpackage (recommended in the product The production date is marked with the repackaging date; the shelf life date is marked with the original shelf life of the subpackaged enzyme preparation

Can excipients be added to enzyme preparation products for food industry, and what are the requirements for excipients?

It is mentioned in "National Food Safety Standard Food Additives Enzyme Preparations for Food Industry" (GB 1886.

What are the regulations on excipients in compound enzyme preparations? How are the ingredients identified?

The "National Food Safety Standard for Compound Food Additives" (GB 26687-2011) stipulates that excipients are food raw materials added for the processing, storage, and dissolution of compound food additives

The labeling of ingredients in compound enzyme preparations should comply with the provisions of the "National Food Safety Standard for Food Additive Labeling" (GB 29924-2013): according to the "National Food Safety Standard for the Use of Food Additives" (GB 2760-2014), food additives The product quality specification standards and the names specified in the food additives approved by the national competent authority list the names of each single variety of food additives

What is the difference between enzymes and processing aids?

Enzyme preparations used in China's food industry are managed as food additive processing aids

Can the enzyme preparation be compounded with other food additives to produce compound food additives?

It is mentioned in "FAQs on National Food Safety Standards" that: Processing aids can be mixed with other food additives to produce compound food additives by physical methods, but the use of processing aids should conform to the principles of their use, and the compound food additives produced should be It complies with the "General Rules for Compound Food Additives in National Food Safety Standards" (GB 26687-2011)

What are the requirements for the naming of compound enzyme preparations?

"General Rules for the Labeling of Food Additives in National Food Safety Standard" (GB 29924-2013) stipulates that the name of compound food additives shall comply with the naming principles in Chapter 3 of "General Rules for Compound Food Additives under National Food Safety Standard" (GB 26687-2011).

Do enzyme preparations need to be labeled in food?

Labeling of enzyme preparations in the "General Rules for Labeling of Prepackaged Foods": If the enzyme preparation has lost its enzymatic activity in the final product, it does not need to be labelled; Relevant regulations are arranged in the corresponding position of the ingredient list according to the amount of enzyme preparation added when manufacturing or processing food

Is it necessary to declare new varieties of food additives for enzyme preparations produced by mutation breeding or genetically modified microorganisms?

Table C.