当前位置: 首页? 政策法规? 国外法规? §184.1924 产自发酵乳酸杆菌的脲酶制?Urease enzyme preparation from Lactobacillus fermentum)

§184.1924 产自发酵乳酸杆菌的脲酶制?Urease enzyme preparation from Lactobacillus fermentum)

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核心提示:按照?84.1(b)(1)规定,除现行良好生产操作规程外,食品添加剂脲酶制剂用于食品中无限制性规定,可用于葡萄酒中转化尿素为氮和二氧化碳,抑制葡萄酒中氨基甲酸乙酯的形成,用量以不超过现行良好生产操作规程为限、/div>
发布单位
FDA
FDA
发布文号 57 FR 60473
发布日期 1992-12-21 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 按照§184.1(b)(1)规定,除现行良好生产操作规程外,食品添加剂脲酶制剂用于食品中无限制性规定,可用于葡萄酒中转化尿素为氮和二氧化碳,抑制葡萄酒中氨基甲酸乙酯的形成,用量以不超过现行良好生产操作规程为限、/td>

更多关于已证实属于一般公认为安全(GRAS)的可直接加入食品中的物质种类,请点出a href="//www.sqrdapp.com/law/dongtai/172262.html">美国FDA 21 CFR ?84部分已证实属于一般公认为安全(GRAS)的可直接加入食品中的物质种类汇怺/font>

   184.1924 Urease enzyme preparation from Lactobacillus fermentum.

  (a This enzyme preparation is derived from the nonpathogenic, nontoxicogenic bacterium Lactobacillus fermentum. It contains the enzyme urease (CAS Reg. No. 9002C13C5? which facilitates the hydrolysis of urea to ammonia and carbon dioxide. It is produced by a pure culture fermentation process and by using materials that are generally recognized as safe (GRAS or are food additives that have been approved for this use by the Food and Drug Administration (FDA?

  (b The ingredient meets the general and additional requirements for enzyme preparations in the Food Chemicals Codex, 3d ed. ?981? pp. 107C110, which is incorporated by reference in accordance with 5 U.S.C. 552(a and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or available for inspection at the National Archives and Records Administration (NARA? For information on the availability of this material at NARA, call 202C741C6030, or go to:http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

  (c In accordance with184.1(b)(1? the ingredient is used in food with no limitation other thancurrent good manufacturing practice. The affirmation of this ingredient as GRAS as a direct human food ingredient is based upon the following current good manufacturing practice conditions of use:

  ? The ingredient is used in wine, as defined in 27 CFR 2.5 and 4.10, as an enzyme as defined in170.3(o)(9 of this chapter to convert urea to ammonia and carbon dioxide.

  ? The ingredient is used in food at levels not to exceed current good manufacturing practice. Current good manufacturing practice is limited to use of this ingredient in wine to inhibit formation of ethyl carbamate.

  [57 FR 60473, Dec. 21, 1992]

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