Food additives data book - wordpres

LEGISLATION: USA: UK and EUROPE:
GRAS – Aspergillus oryzae; Aspergillus niger; Rhizopus spp.; Aspergillus niger
R. niveus
AUSTRALIA/PACIFIC RIM:
CANADA: Japan: approved
Aspergillus oryzae, Aspergillus niger – stout, bread, flour,
wholewheat flour, chocolate ale, beer, light beer, malt liquor, porter,
syrup, distiller’s mash, pre-cooked (instant) cereals, starch used in
the production of dextrins, maltose, dextrose, glucose (glucose
syrup) or glucose solids, unstandardised bakery products;
Rhizopus delemar mash destined for vinegar manufacture; R.
niveus distillers’ mash; Multiplici sporus – 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: Acid-tolerance and thermotolerance vary between sources. Molecular weight 97,000 Da
Glucoamylase 423