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Joint Food Enzymes Dossier submitted by AMFEP

Amfep has created the following Working Groups to prepare joint dossiers or food enzymes in accordance with the Terms of Reference. If you are a food enzyme producer, formulator and/or distributor and you wish to join any of the Working Group, please click on 'join' on the corresponding line.

Please note that in accordance with art 2.13 of the Terms of Reference, joining a Working Group without having to pay the entrance fee is possible within two months after the creation of the Working Group.

 

IUBMB#
 
Activity
 
Production organism
 
Applications coveredDate of creation
 
Food enzyme producer, formulator and/or distributor: join the groupFood processors/ Food producers: provide information regarding applications
3.2.1.1.alpha-AmylaseBacillus amyloliquefaciens (Might also cover Bacillus subtilis)baking, brewing, flavouring production, potable alcohol production, sugar cane and sugar beet processing, starch processing, yeast processing30SEP2013

Submitted

Contact
3.2.1.1.alpha-AmylaseBacillus licheniformisbrewing,
flavouring production, grain processing,
potable alcohol production, starch processing, sugar cane and sugar beet processing,
vinegar production,
yeast processing
03APR2013SubmittedContact
3.4.24.28BacillolysinBacillus amyloliquefaciens and subtilisbaking, brewing, dairy processing, flavouring production, potable alcohol production, protein processing, yeast processing19MAR2013SubmittedContact
3.2.1.6.
3.2.1.4. &
3.2.1.8.
Beta-glucanase, incl.
Cellulase &
Xylanase
Penicillium or
Talaromycesemersonii
baking, brewing, grain processing, potable alcohol production, yeast processing24APR2013SubmittedContact
3.2.1.4.
3.2.1.6. &
3.2.1.8.
Cellulase, incl
Beta glucanase &
Xylanase
Trichoderma reeseibaking, brewing, grain processing, fruit and vegetable processing, potable alcohol production,  wine making, yeast processing24APR2013SubmittedContact
3.2.1.3.Gluco-amylase Aspergillus nigerbaking, brewing, fruit and vegetable processing, potable alcohol production, starch processing, yeast processing03JUL2013SubmittedContact
3.2.1.26InvertaseSaccharomyces cerevisiaeFood processing in general (as it is already approved as additive for food processing in general)26MAY2014Submitted 
3.2.1.23.Beta-galactosidase

Kluyveromyces lactis

Dairy processing, whey processing20SEP2013SubmittedContact
3.1.1.3.LipaseAnimal originsDairy processing, flavouring production19MAR2013SubmittedContact
3.2.1.17LysozymeEgg whitebrewing, dairy processing, wine making26MAY2014Submitted 
3.4.21.63.
3.4.23.18.
Oryzin
Aspergillopepsin I
Aspergillus oryzaebaking, dairy processing, flavouring production, potable alcohol production protein processing, yeast processing14NOV2013SubmittedContact
3.4.23.23.MucorpepsinRhizomucor mieheidairy processing19MAR2014SubmittedContact
3.4.22.2.PapainPlant originsbaking, brewing, flavouring production, rice hydrolysis, animal protein hydrolysis (fish and meat), vegetal protein hydrolysis (soy)19MAR2013SubmittedContact
 Pectinase Aspergillus nigercider and poiré production, fruit and vegetable processing, flavouring production, wine making13MAY2013SubmittedContact
3.4.23.4.
3.4.23.1.
Rennet (Chymosin + Pepsin)
 
Animal origins
 
dairy processing19MAR2013
 
Submitted
 
Contact
3.4.21.62.SubtilisinBacillus licheniformisflavouring production, oil processing, protein processing, yeast processing30SEP2013SubmittedContact
3.2.1.8./
3.2.1.xx./
3.2.1.4./
3.2.1.6./
3.2.1.78.

Xylanase/Hemicellulase/

Cellulase/Glucanase/

Mannanase

Aspergillus nigerbaking, brewing, flavouring production, fruit and vegetable processing, grain processing, potable alcohol production, processing of sugar-containing vegetables, wine making, yeast processing14APR2014SubmittedContact