Thailand Updates the Regulation on Enzymes Used in Food Production

On August 15, 2023, Thailand's Ministry of Public Health (MOPH) published Notification No. 443 Re: Enzymes Used in Food Production. The regulation took effect upon publication in the Government Gazette, repealing MOPH Notification No. 409 issued in 2019.

MOPH Notification No. 443 Re: Enzymes Used in Food Production consists of the following sections:

General Provisions

It specifies the definitions, principles, and quality standards for enzymes. For example, the activity of enzymes for use in food production should be less than 85% of the declared activity.

Schedule 1 List of Names of Enzymes Used in Food Production

It includes the permitted enzymes, their corresponding sources, conditions of use, and maximum use levels.

Schedule 2 List of Information or Evidence on Safety Assessment Considerations

It specifies the information required for safety assessment of new enzymes submissions.

Schedule 3 Information on Necessity Considerations

It details the technological and efficacy data required to support safety assessments of new enzyme submissions.

Schedule 4 List of Food Additives Permitted to be Used in Enzyme Preparations or Immobilized Enzymes

Schedule 5 Technical Methods for the Analysis of Enzymes

Compared to the previous version, the updated regulation mainly amends Schedule 1. Some enzymes species are included, such as Transglucosidase (EC 2.4.1.24) and Lysophospholipase (EC 3.1.1.5). Additionally, the sources of some existing enzymes have been expanded. For example, the following strains were added as new sources for lipase:

• Aspergillus niger

• Aspergillus niger MLxN26 containing genetic material from Candida antarctica

• Rhizopus niveus

• Rhizopus oryzae

• Aspergillus oryzae PFJo 480 containing genetic material from Thermomyces lanuginosus

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