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Food additives data book - wordpres

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Enzymes 448<br />

NAME: Pepsin (porcine mucosa)<br />

CATEGORY: Enzymes<br />

FOOD USE: Cheese<br />

SYNONYMS: EC 3.4.23.1/ CAS 9001-75-6/ EINECS 232-629-3/ Pepsinum<br />

PROPERTIES AND APPEARANCE: White or yellowish-white powder or lustrous transparent or translucent scales, odourless<br />

pH OPTIMUM: 1.8–2.2<br />

TEMPERATURE OPTIMUM °C: 40–60<br />

SIDE ACTIVITIES: Usually very pure<br />

FUNCTION IN FOODS: Preferential cleavage of phenylalanine, leucine<br />

TECHNOLOGY OF USE IN FOODS: Cheese – coagulation of casein as powder or solution at 0.01–0.15%<br />

SYNERGISTS: Reducing agents<br />

ANTAGONISTS: Oxidising agents, aliphatic alcohols<br />

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

PACIFIC RIM:<br />

GRAS from UK adult bovine Source – glandular layer of porcine Japan: approved<br />

porcine and abomasum stomach. Permitted in or upon ale, beer,<br />

bovine light beer, malt liquor, porter, stout, cheese,<br />

stomachs cottage cheese, cream cheese, cream cheese<br />

with named ingredients, cream cheese spread,<br />

cream cheese spread with named ingredients,<br />

defatted soy flour, pre-cooked instant cereals

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