Food additives data book - wordpres

Enzymes 408
NAME: Catalase
CATEGORY: Enzymes
FOOD USE: Non-alcoholic beverages/ Soft drinks/ Milk
SYNONYMS: Hydrogen peroxide oxidoreductase/ EC 1.11.1.6/ CAS 9001-05-2/ EINECS 232-577-1
pH OPTIMUM: Aspergillus niger 5–8; bovine liver 7
TEMPERATURE OPTIMUM °C: Aspergillus niger 35; bovine liver 45
SIDE ACTIVITIES: Aspergillus niger – usually very pure; bovine liver – usually very pure
FUNCTION IN FOODS: Enzyme; in food preservation; production aid in cheese; in decomposing residual hydrogen peroxide in
cheese manufacture, bleaching and oxidising processes
TECHNOLOGY OF USE IN FOODS: Non-alcoholic beverages – soft drinks, stabilisation of citrus terpenes as powder or liquid – combined
with glucose oxidase. Milk – removal of hydrogen peroxide as liquid or powder
SYNERGISTS: Aspergillus niger stable at low pH; bovine liver -
ANTAGONISTS: Aspergillus niger -; bovine liver – inactivated by alkali
LEGISLATION: USA: UK and EUROPE: CANADA: AUSTRALIA/
PACIFIC RIM:
FDA 21 CFR Sources – bovine Sources – Aspergillus niger, Micrococcus Japan: approved
§ 173.135 liver, Aspergillus lysodeikticus, bovine liver. Permitted in
niger or upon soft drinks, egg albumin
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: Molecular weight 240,000 Da