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§184.1985 产自乳酸乳球菌的氨肽酶制剁/h1>
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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,食品添加剂产自乳酸乳球菌的氨肽酶制剂用于食品中无限制性规定,可用做?70.3(o)(9)中的酶,用于干酪生产中增强风味的合适配料,及水解蛋白质的酶制剂,用量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 60 FR 54193
发布日期 1995-10-20 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,食品添加剂产自乳酸乳球菌的氨肽酶制剂用于食品中无限制性规定,可用做?70.3(o)(9)中的酶,用于干酪生产中增强风味的合适配料,及水解蛋白质的酶制剂,用量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>

   184.1985 Aminopeptidase enzyme preparation derived from lactococcus lactis.

  (a Aminopeptidase enzyme preparation is derived from the nonpathogenic and nontoxicogenic bacterium Lactococcus lactis (previously named Streptococcus lactis ? The preparation contains the enzyme aminopeptidase (CAS Reg. No. 9031C94C1; EC 3.4.11.1 and other peptidases that hydrolyze milk proteins. The preparation is produced by pure culture fermentation.

  (b The ingredient meets the specifications for enzyme preparations in the Food Chemicals Codex, 3d ed. ?981? pp. 107C110, which are 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 may be examined at the Division of Petition Control (HFSC215? Center for Food Safety and Applied Nutrition, Food and Drug Administration, 1110 Vermont Ave. NW., suite 1200, Washington, DC, or 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 limitations other thancurrent good manufacturing practice. The affirmation of this ingredient as generally recognized as safe as a direct human food ingredient is based upon the following current good manufacturing practice conditions of use:

  ? The ingredient is used as an enzyme, as defined in170.3(o)(9 of this chapter, as an optional ingredient for flavor development in the manufacture of cheddar cheese, in accordance with 133.113 of this chapter, and in the preparation of protein hydrolysates.

  ? The ingredient is used at levels not to exceed current good manufacturing practice.

  [60 FR 54193, Oct. 20, 1995]

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