Glucose oxidase, generated from Penicillium chrysogenum is the proposed new food additive (enzyme). Vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate), Sodium formate and Galacto-oligosaccharide (GOS, sourced from whey permeate) are proposed to have their application scopes expanded.
New food additive: Enzyme preparation for food industry
S/N | Name | source |
1 | Glucose oxidase | Penicillium chrysogenum |
Food additives with expanded application scopes
S/N | Name | Function | Application scope | Maximum usage limit |
1 | Vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate) | antioxidant | Fat- emulsified product | 0.5g/kg |
2 | Sodium formate | fermentation nutrient | Fermentation technology | - |
3 | Galacto-oligosaccharide (GOS, sourced from whey permeate) | nutritional fortification substance | modified milk powder (limited to milk powder for children) | It can be used alone or mixed; The concentration of the substance must not exceed 64.5g/kg |
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