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Food additives data book - wordpres

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Enzymes 408<br />

NAME: Catalase<br />

CATEGORY: Enzymes<br />

FOOD USE: Non-alcoholic beverages/ Soft drinks/ Milk<br />

SYNONYMS: Hydrogen peroxide oxidoreductase/ EC 1.11.1.6/ CAS 9001-05-2/ EINECS 232-577-1<br />

pH OPTIMUM: Aspergillus niger 5–8; bovine liver 7<br />

TEMPERATURE OPTIMUM °C: Aspergillus niger 35; bovine liver 45<br />

SIDE ACTIVITIES: Aspergillus niger – usually very pure; bovine liver – usually very pure<br />

FUNCTION IN FOODS: Enzyme; in food preservation; production aid in cheese; in decomposing residual hydrogen peroxide in<br />

cheese manufacture, bleaching and oxidising processes<br />

TECHNOLOGY OF USE IN FOODS: Non-alcoholic beverages – soft drinks, stabilisation of citrus terpenes as powder or liquid – combined<br />

with glucose oxidase. Milk – removal of hydrogen peroxide as liquid or powder<br />

SYNERGISTS: Aspergillus niger stable at low pH; bovine liver -<br />

ANTAGONISTS: Aspergillus niger -; bovine liver – inactivated by alkali<br />

LEGISLATION: USA: UK and EUROPE: CANADA: AUSTRALIA/<br />

PACIFIC RIM:<br />

FDA 21 CFR Sources – bovine Sources – Aspergillus niger, Micrococcus Japan: approved<br />

§ 173.135 liver, Aspergillus lysodeikticus, bovine liver. Permitted in<br />

niger or upon soft drinks, egg albumin<br />

REFERENCES: Ash, M., and Ash, I. (1995) <strong>Food</strong> Additives. Gower Publishing Co., Brookfield, VT.<br />

Owusu-Ansah, Y. J. (1991) Enzymes. In: Smith, J. (Ed.), <strong>Food</strong> Additive User’s Hand<strong>book</strong>. Blackie<br />

A & P, London, pp. 120–150.<br />

ANY OTHER RELEVANT INFORMATION: Molecular weight 240,000 Da

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