Food additives data book - wordpres

SYNERGISTS: Aspergillus oryzae -; Aspergillus niger -; Rhizopus spp. -; Trichderma viridue -; Aspergillus oryzae
activated by calcium ions; Bacillus subtilis activated by calcium ions; Bacillus licheniformis low
calcium dependence, especially in presence of high substrate
ANTAGONISTS: Aspergillus oryzae -; Aspergillus niger -; Rhizopus spp. -; Trichderma viridue -; Aspergillus oryzae -;
Bacillus subtilis inhibited by chelating agents; Bacillus licheniformis -
LEGISLATION: USA: CANADA:
GRAS – Aspergillus oryzae; Aspergillus Aspergillus oryzae, Aspergillus niger – ale, beer, light
niger; Rhizopus spp.; R. niveus. Limitation beer, malt liquor, porter, stout, bread, flour, wholewheat
0.1% (of gelatinised starch) flour, chocolate syrup, distiller’s mash, precooked
FDA 21 CFR § 173.110 (instant) cereals, starch used in the production of
dextrins, maltose, dextrose, glucose (glucose syrup) or
UK and EUROPE: glucose solids, unstandardised bakery products;
UK – Aspergillus niger Rhizopus delemar mash destined for vinegar
manufacture; R. niveus distillers’ mash; Multiplicisporus
– brewers’ mash, distiller’s mash, mash for
vinegar manufacture, starch used in the production of
dextrins, maltose, dextrose, glucose (glucose syrup) or
glucose solids (dried glucose syrup)
REFERENCES: Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.
Owusu-Ansah, Y. J. (1991) Enzymes. In: Smith, J. (Ed.), Food Additive User’s Handbook. Blackie
A & P, London, pp. 120–150.
ANY OTHER RELEVANT INFORMATION: Derived from Rhizopus niveus with diatomaceous earth as carrier
Amyloglucosidase 395