Food additives data book - wordpres

Enzymes 406
NAME: Bromelain
CATEGORY: Enzymes
FOOD USE: Meat and other proteinaceous foods/ Meat and fish/ Eggs and egg products
SYNONYMS: CAS 37189-34-7/ EINECS 253-387-5/ Bromelin
pH OPTIMUM: 5.5–7.0
TEMPERATURE OPTIMUM °C: 50
FUNCTION IN FOODS: Chillproofing of beer. Natural enzyme, meat tenderising. Preparation of pre-cooked cereals, processing
aid, tissue softening agent. Used in beer, bread, cereals, meat, poultry and wine
TECHNOLOGY OF USE IN FOODS: Meat and other proteinaceous foods. Meat and fish: tenderisation of meat as liquid; produce fish
hydrolysates as liquid at 2% of protein; enhance fish stick-water effluent treatment as liquid at 0.2%;
removal of oil from tissues as liquid. Eggs and egg products – improve drying properties as
liquid/powder
LEGISLATION: USA: UK and EUROPE:
GRAS from pineapples Ananas bracteatus, Ananas comosus
CANADA: AUSTRALIA/PACIFIC RIM:
Source – pineapples. Permitted in or Japan: approved
upon ale, beer, light beer, malt liquor,
porter, stout, bread, flour, wholewheat flour,
edible collagen sausage casings, hydrolysed
animal, milk and vegetable proteins, meat
cuts meat-tenderising preparations, pumping
pickle for curing meat cuts
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.