New GSO 5SC 2/CDS…/2015 GENERAL STANDARD ON FOOD … · 2015. 10. 21. · GSO STANDARD GSO ….. / 2015 5 4/5/5 If appropriate, whether there are any restrictions on the sale of

هيئة التقييس لدول مجلس التعاون لدول الخليج العربيةGCC STANDARDIZATION ORGANIZATION (GSO)

أولي مشروع

GSO 5/SC 2/CDS…/2015

المواصفة العامة ألنزيمات الغذاء

GENERAL STANDARD ON FOOD ENZYMES

إعداد

ة والملوثاتللمواد المضافاللجنة الفنية الفرعية الخليجية

هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها إلبداء الرأي والمالحظات بشأنها، لذلك

فإنها عرضة لتغيير والتبديل، وال يجوز الرجوع إليها كمواصفة قياسية خليجية إال بعد اعتمادها

من مجلس إدارة الهيئة الخليجية.

67.00.00ICS

تقديمول مجلس التعاون لدول الخليج العربية هيئةة قلليميةة ت ةي عةو ت ةويتجا ا ججة هيئة التقييس لد

الوطنيةةةة للمواتةةةلاق والمقةةةاييس عةةةو دول الخلةةةيج العربيةةةةإ ومةةةن مجةةةاي الجيئةةةة قتةةةداد المواتةةةلاق القياسية الخليجية بواسطة لجان عنية متختتة.

يةةة ةةمن برنةةامج تمةةل اللجنةةة ولةةد لامةةق هيئةةة التقيةةيس لةةدول مجلةةس التعةةاون لةةدول الخلةةيج العرببإتةداد " للمةواد الم ةاعة والملوتةاق" اللجنةة اللنيةة اللرتيةة الخليجيةة GSO 5/SC 2اللنيةة رلةي

هذه المواتلة القياسية الخليجية من لبل دولة اإلماراق العربية المتحد ولد تي قتداد المشروع بعد ؤللاق المرجعية ذاق التلة .استعراض المواتلاق العربية وا جنبية والدولية والم

ماع مجلس قدار الجيئة رلي ) ( إ الذي تقد ةةةةوذلك عو اجتكةالئحة عنية خليجية ولد اتتمدق بتاريخ / / هة إ المواعق / / ي.

Foreword

GCC Standardization Organization (GSO) is a regional Organization

which consists of the National Standards Bodies of GCC member States.

One of GSO main functions is to issue Gulf Standards /Technical

regulations through specialized technical committees (TCs).

GSO through the technical program of committee GSO 5/SC 2 “GSO

sub-committee for food additives and contaminants “has prepared this

Standard. The Draft Standard has been prepared by United Arab

Emirates.

The draft Standard has been prepared based on relevant AIDMO,

International and National foreign Standards and references.

This standard has been approved as a Gulf Technical Regulation by GSO

Board of Directors in its meeting No.( ),held on / / H , / / G

GSO STANDARD GSO ….. / 2015

GENERAL STANDARD ON FOOD ENZYMES

1. Scope

1/1 This GSO standard shall apply to food enzymes as defined in (3/1).

1/2

This GSO standard shall not apply to food enzymes when and insofar

as they are used in the production of :

1/2/1 Food additives falling within the scope of GSO standard on food

additives.

1/2/2 Processing aids.

1/3 This standard shall not apply without prejudice to any specific rules

concerning the use of food enzymes:

1/3/1 In specific foods.

1/3/2 For purposes other than those covered by this standard.

1/4 This standard shall not apply to microbial cultures that are traditionally

used in the production of food and which may incidentally produce

enzymes, but which are not specifically used to produce them.

2. Complementary References

2.1 GSO 9: Labelling of Prepackaged Foods.

2.2 GSO 2233: Requirements of nutritional labeling.

2.3 GSO 2333: Requirements for nutrition and health claim in the food.

2.4 GSO CAC GL 1: General Guidelines on Claims.

2.5 GSO 2055-1: General Requirements for Halal Food.

2.6 Gulf standard which will be approved concerning with additives

permitted for use in foodstuffs.

3. Definitions:

3/1 food enzyme:

means a product obtained from plants, animals or micro-organisms or

products thereof including a product obtained by a fermentation

process using micro-organisms:

i) containing one or more enzymes capable of catalyzing a specific

biochemical reaction; and

ii) added to food for a technological purpose at any stage of the

manufacturing, processing, preparation, treatment, packaging,

transport or storage of foods.

3/2 food enzyme preparation:

Means a formulation consisting of one or more food enzymes in which

substances such as food additives and/or other food ingredients are

incorporated to facilitate their storage, sale, standardization, dilution or

dissolution.


4

3/3 unstandardized food:

Means any food for which a standard is not prescribed in this Part.

3/4 simulated meat product:

means any food that does not contain any meat product, poultry

product or fish product but that has the appearance of a meat product

4. Requirements:

4/1 Enzyme shall not be obtained from non Halal source which listed in

this GSO standard and should comply with the provisions of GSO

standards mentioned in 2/5.

4/2 A food enzyme shall meet the following conditions and, where

relevant, other legitimate factors

4/2/1 It does not, on the basis of the scientific evidence available, pose a

safety concern to the health of the consumer at the level of use

proposed.

4/2/2 there is a reasonable technological need, and

4/2/3 Its use does not mislead the consumer. Misleading the consumer

includes, but is not limited to, issues related to the nature, freshness

and quality of the ingredients used, the naturalness of a product or of

the production process, or the nutritional quality of the product

4/3 No person shall place on the market a food enzyme or any food in

which such a food enzyme has been used if the use of the food enzyme

does not comply with this standard and its implementing measures.

4/4 A food enzyme which complies with the conditions set out in (4/2)

may authorize and be included in the list of Permitted Food Enzymes

list based on the competent authority decision.

4/5 The entry of a food enzyme in the Permitted Food Enzymes list shall

specify:

4/5/1 The name of the food enzyme.

4/5/2 The specifications of the food enzyme, including its origin, purity

criteria and any other necessary information.

4/5/3 The foods to which the food enzyme may be added.

4/5/4 The conditions under which the food enzyme may be used; where

appropriate, no maximum level shall be fixed for a food enzyme. In

that case, the food enzyme shall be used in accordance with the

quantum satis principle;


5

4/5/5 If appropriate, whether there are any restrictions on the sale of the

food enzyme directly to the final consumer;

4/5/6 where necessary, specific requirements in respect of the labeling of

food in which the food enzymes have been used in order to ensure that

the final consumer is informed of the physical condition of the food or

the specific treatment it has undergone.

5. Labelling

5/1 General labeling of food enzymes and food enzyme preparations not

intended for sale to the final consumer are sold singly or mixed with

each other and/or other food ingredients, their packaging or containers

shall bear the following information:

5/1/1 the name laid down under this standard in respect of each food enzyme

or a sales description which includes the name of each food enzyme or

in the absence of such a name, the accepted name laid down in the

nomenclature of the International Union of Biochemistry and

Molecular Biology (IUBMB);

5/1/2 the statement ‘for food’ or the statement ‘restricted use in food’ or a

more specific reference to its intended food use;

5/1/3 if necessary, the special conditions of storage and/or use;

5/1/4 a mark identifying the batch or lot

5/1/5 Instructions for use, if the omission thereof would preclude

appropriate use of the food enzyme.

5/1/6 The name or business name and address of the manufacturer, packager

or seller.

5/1/7 an indication of the maximum quantity of each component or group of

components subject to quantitative limitation in food and/or

appropriate information in clear and easily understandable terms

enabling the purchaser to comply with this standard or other relevant

standard; where the same limit on quantity applies to a group of

components used singly or in combination, the combined percentage

may be given as a single figure; the limit on quantity shall be

expressed either numerically or by the quantum satis principle;.

5/1/8 Any claim made on foods is prohibited unless it is permitted in

accordance with GSO standards.

5/1/9 The net quantity;.

5/1/10 the activity of the food enzyme(s);

5/1/11 the date of minimum durability or use-by-date;

Where food enzymes and/or food enzyme preparations are sold mixed

with each other and/or with other food ingredients, their packaging or

containers shall bear a list of all ingredients in descending order of


6

their percentage by weight of the total

The packaging or containers of food enzyme preparations shall bear a

list of all components in descending order of their percentage by

weight of the total.

By way of derogation from 5/1, 5/2 and 5/3, the information required

in 5/1 points (5/1/5) to (5/1/7) and in 5/ 2 and 5/3 may appear merely

on the documents relating to the consignment which are to be supplied

with or prior to the delivery, provided that the indication ‘not for retail

sale’ appears on an easily visible part of the packaging or container of

the product in question.

5/2 Labelling of food enzymes and food enzyme preparations intended for

sale to the final consumer:

5/2/1 Without prejudice to 2/1 , 2/2 , food enzymes and food enzyme

preparations sold singly or mixed with each other and/or other food

ingredients intended for sale to the final consumer may be marketed

only if their packaging contains the following information:

5/2/1/1 The name laid down under this Standard in respect of each food

enzyme or a sales description which includes the name of each food

enzyme or in the absence of such a name, the accepted name laid

down in the nomenclature of the IUBMB

5/2/1/2 The statement ‘for food’ or the statement ‘restricted use in food’ or a

more specific reference to its intended food use.


7

6. List of Permitted Food Enzymes used as (Good Manufacturing

Practice)

Item No. Column 1

Additive

Column 2

Permitted Source

Column 3

Permitted in or

Upon

A.01 α-Acetolactate

decarboxylase

Bacillus subtilis ToC46

(pUW235)

Brewers' Mash

Distillers' Mash

A.02 Aminopeptidase Lactococcus lactis

Cheddar cheese;

(naming the variety)

Cheese

Dairy based

flavouring

preparations

Hydrolyzed animal,

milk and vegetable

protein

A.1 Amylase

Aspergillus niger var.;

Aspergillus oryzae var.;

Bacillus subtilis var.; Rhizopus

oryzae var.; Barley Malt

Bread; Flour; Whole

wheat flour

Chocolate syrups

Distillers' Mash

Malt-flavoured dried

breakfast cereals

Single-strength fruit

juices

Pre-cooked (instant)

breakfast cereals

Starch used in the

production of

dextrins, maltose,

dextrose, glucose


8

(glucose syrup) or

glucose solids (dried

glucose syrup)

Unstandardized

bakery products

Plant-based beverages

Infant cereal products

Aspergillus niger STz18-9

(pHUda7)

Distillers' Mash

Starch used in the

production of

dextrins, dextrose,

glucose (glucose

syrup) or glucose

solids (dried glucose

syrup), maltose

Bacillus amyloliquefaciensEBA

20 (pUBH2); Bacillus

licheniformis; Bacillus

licheniformis BML 592

(pAmyAmp); Bacillus

licheniformis BML 730

(pAmyAmp); Bacillus

licheniformis LA 57

(pDN1981); Bacillus

licheniformisLAT8

(pLAT3); Bacillus

licheniformis LiH 1159

(pLiH1108); Bacillus

licheniformis LiH 1464

(pLiH1346); Bacillus

licheniformis PL 1303

(pPL1117); Bacillus

licheniformis MOL2083

(pCA164-LE399)

Distillers' Mash

Starch used in the

production of

dextrins, maltose,

dextrose, glucose

(glucose syrup) or


glucose syrup)

Brewers' mash

Bacillus licheniformis 3253

(plCatH-3253); Bacillus

licheniformis 3266 (plCatH-

3266ori1); Bacillus

stearothermophilus; Bacillus

subtilis B1.109 (pCPC800)

Starch used in the

production of

dextrins, maltose,

dextrose, glucose

(glucose syrup) or


glucose syrup)


9

Distillers' Mash

Brewers' Mash

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Bacillus subtilis B1.109

(pCPC720) (ATCC 39, 705)

Starch used in the

production of

dextrins, maltose,

dextrose, glucose

(glucose syrup) or


glucose syrup)

Bacillus amyloliquefaciens


Bacillus licheniformis MDT06-

228

Bread

Unstandardized

bakery products

Bacillus licheniformis JS1252

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

A.2 Amylase

(maltogenic)

Bacillus subtilis BRG-1

(pBRG1); Bacillus subtilis

DN1413 (pDN1413); Bacillus

subtilis LFA 63

(pLFA63); Bacillus subtilis RB-

147 (pRB147)

Starch used in the

production of

dextrins, maltose,

dextrose, glucose,

(glucose syrup) or


glucose syrup)

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Bacillus subtilis BS154

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products


10

A.3 Asparaginase

Aspergillus niger AGN7-41

Bread; Flour; Whole

wheat flour

Unstandardized foods

Aspergillus niger ASP72

Bread; Flour; Whole

wheat flour


Aspergillus oryzae

(pCaHj621/BECh2#10)

Bread; Flour; Whole

wheat flour


Green Coffee

B.1 Bovine Rennet

Aqueous extracts from the

fourth stomach of adult bovine

animals, sheep and goats

Cheddar cheese;

Cottage cheese;

Cream cheese; Cream

cheese spread; Cream

cheese spread with

(naming the added

ingredients); Cream

cheese with (naming

the added

ingredients); (naming

the variety) Cheese

B.2 Bromelain The pineapples Ananas

comosus and Ananas bracteatus

Bread; Flour; Whole

wheat flour

Sausage casings

Hydrolyzed animal,

milk and vegetable

protein

Cuts of prepared

meat; Cuts of

prepared poultry meat

Meat tenderizing

preparations

Pumping pickle for

the curing of beef cuts

Sugar wafers,

waffles, pancakes

C.1 Catalase


Micrococcus lysodeikticus;

Bovine (Bos taurus) liver

Soft drinks

Liquid egg-white

(liquid albumen),

liquid whole egg or

liquid yolk, destined

for drying


11

Liquid whey treated

with hydrogen

peroxide in

accordance with item

H.1 of the List of

Permitted Food

Additives With Other

Generally Accepted

Uses

C.2 Cellulase

Aspergillus niger var.

Distillers' Mash

Liquid coffee

concentrate

Natural flavour and

colour extractives;

Spice extracts

Trichoderma reesei QM 9414


juices

Tea leaves for the

production of tea

solids

Trichoderma reesei A83

Apple juice; Grape

juice; Grapefruit

juice; Lemon juice;

Lime juice; (Naming

the fruit) juice;

Orange juice;

Pineapple juice

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

C.3

Chymosin

(i) Chymosin A

Escherichia coli K-12, GE81

(pPFZ87A)

Cheddar cheese;


cheese; Cottage

cheese; Cream cheese;

Cream cheese with

(naming the added

ingredients); Cream


cheese spread with

(naming the added

ingredients); Sour

cream

Unstandardized milk-

based dessert

preparations

(ii) Chymosin B Aspergillus niger var. awamori,

GCC0349 (pGAMpR);

Cheddar cheese;



12

Kluyveromyces

marxianus var. lactis, DS1182

(pKS105)

cheese; Cottage


Cream cheese with

(naming the added

ingredients); Cream


cheese spread with

(naming the added

ingredients); Sour

cream


based dessert

preparations

(iii) Chymosin Aspergillus niger var. awamori

(pCCEx3)

Cheddar cheese;


cheese Cottage


Cream cheese spread;

Cream cheese spread

with (naming the

added ingredients);

Cream cheese with

(naming the added

ingredients); Sour

cream


based dessert

preparations

F.1 Ficin Latex of fig tree (Ficus sp.)

Sausage casings

Hydrolyzed animal,

milk and vegetable

protein

Cuts of prepared

meat; Cuts of


Meat tenderizing

preparations

Pumping pickle for


G.1

Glucoamylase

(Amyloglucosidase;

Maltase)



Rhizopus oryzae var.

Bread; Flour; Whole

wheat flour


13

Chocolate syrups

Distillers' Mash


breakfast cereals

Starch used in the

production of

dextrins, maltose,

dextrose, glucose

(glucose syrup), or


glucose syrup)

Unstandardized

bakery products

Aspergillus niger

Apple juice; Banana

juice; Grape juice;

Grapefruit juice;

Lemon juice; Lime

juice or lime fruit

juice; Orange juice;

Pear juice; Pineapple

juice


Aspergillus niger STz18-9

(pHUda7)

Distillers' Mash

Starch used in the

production of

dextrins, dextrose,

glucose (glucose

syrup) or glucose

solids (dried glucose

syrup), maltose

Rhizopus niveus var.

Distillers' Mash

Mash destined for

vinegar manufacture

Rhizopus delemar var.;

Multiplici sporus

Brewers' Mash

Distillers' Mash

Mash destined for

vinegar manufacture

Starch used in the

production of

dextrins, maltose,

dextrose, glucose

(glucose syrup), or


glucose syrup)


14

G.2 Glucanase

Aspergillus niger var.; Bacillus

subtilis var.

Corn for

degermination

Distillers' Mash

Mash destined for

vinegar manufacture

Unstandardized

bakery products

Humicola insolens var. Distillers' Mash

Trichoderma reesei A83

Apple Juice; Grape

juice; Grapefruit

juice; Lemon juice;

Lime juice; (Naming

the fruit) juice;

Orange juice;

Pineapple juice

G.3 Glucose oxidase


Aspergillus oryzae Mtl-72

(pHUda107)

Soft drinks

Liquid egg-white

(liquid albumen),

liquid whole egg or

liquid yolk, destined

for drying

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

G.4 Glucose Isomerase

Bacillus coagulans var.;

Streptomyces

olivochromogenes var.;

Actinoplanes missouriensis var.;

Streptomyces olivaceusvar.;

Microbacterium

arborescens NRRL B-

11022; Streptomyces

murinus DSM 3252;

Streptomyces

rubiginosus ATCC No.

21,175; Streptomyces

rubiginosus SYC 5406

(pSYC5239)

Glucose (glucose

syrup) to be partially

or completely

isomerized to fructose

H.1 Hemicellulase Bacillus subtilis var. Distillers' Mash

Liquid coffee


15

concentrate

Mash destined for

vinegar manufacture

H.2 Hexose oxidase Hansenula polymorpha (B13-

HOX4-Mut45)

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Milk, partly skimmed

milk, skim milk and

sterilized milk, heat-

treated to at least

100°C

Part skim pizza

mozzarella cheese;

Pizza mozzarella

cheese

I.1 Invertase

Aspergillus japonicus

Sucrose used in the

production of

fructooligosaccharides

Saccharomyces sp.

Unstandardized soft-

centred and liquid-

centred confectionery

Unstandardized

bakery products

L.1 Lactase



Kluyveromyces

fragilis(Kluyveromyces

marxianus var.

marxianus); Kluyveromyces

lactis(Kluyveromyces

marxianus var. lactis);

Saccharomyces sp.

Lactose-reducing

enzyme preparations

Milk destined for use

in ice cream mix

Bread; Flour; Whole

wheat flour

(naming the flavour)

malted milk; (naming

the flavour) milk;


partly skimmed milk;


partly skimmed milk

with added milk

solids; (naming the

flavour) skim milk;


skimmed milk with

added milk solids

Cell-free extracts from Candida

pseudotropicalis

Milk destined for use

in ice cream mix

Yogurt

Whey


16


malted milk; (naming

the flavour) milk;


partly skimmed milk;


partly skimmed milk

with added milk

solids; (naming the

flavour) skim milk;


skimmed milk with

added milk solids

L.2 Lipase

Animal pancreatic

tissue; Aspergillus niger

var.; Aspergillus oryzae var.;

Edible forestomach tissue of

calves, kids or lambs; Rhizopus

oryzae var.

Dairy based

flavouring

preparations

Dried egg-white

(dried albumen);

Liquid egg-white (

liquid albumen)

Cheddar cheese;


Cheese; Processed

cheddar cheese

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Hydrolyzed animal,

milk and vegetable

protein

Aspergillus oryzae (MLT-2)

(pRML 787) (p3SR2);

Rhizomucor miehei (Cooney

and Emerson) (previous

name: Mucor miehei (Cooney

and Emerson)); Rhizopus niveus

Modified fats and oils

Cheddar cheese;


Cheese

Dairy based

flavouring

preparations

Hydrolyzed animal,

milk and vegetable

protein

Aspergillus oryzae AI-11

(pBoel 960)

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Modified fats and oils

Aspergillus oryzae BECh2#3 Bread; Flour; Whole


17

(pCaHj559); Aspergillus oryzae

(MStr115) (pMStr20)

wheat flour

Unstandardized

bakery products

Modified lecithin

Unstandardized egg

products

Aspergillus niger

(pCaHj600/MBin118#11) Modified fats and oils

Penicillium camembertii Edible fats and oils

Aspergillus niger (LFS-54)

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Mucor circinelloides f.

circinelloides (previous name:

Mucor javanicus)

Dairy based

flavouring

preparations

L.3 Lipoxidase Soyabean whey or meal Bread; Flour; Whole

wheat flour

L.4 Lysozyme Egg-white

Cheddar cheese;


Cheese

M.1 Milk coagulating

enzyme

Mucor pusillus Lindt by pure

culture fermentation process

or Aspergillus oryzae RET-1

(pBoel777)

Cheddar cheese;

Cottage cheese;


Cheese; Sour cream

Dairy based

flavouring

preparations

Hydrolyzed animal,

milk and vegetable

protein

Rhizomucor miehei (Cooney

and Emerson) (previous name:

Mucor miehei (Cooney and

Emerson))

Cheddar cheese;

Cottage cheese;


Cheese; Sour cream

Dairy based

flavouring

preparations

Hydrolyzed animal,

milk and vegetable

protein

Cheese analogues

Endothia parasitica by pure

culture fermentation processes

Emmentaler

(Emmental, Swiss)

Cheese

Parmesan Cheese


18

Romano Cheese

Mozzarella

(Scamorza) Cheese

Part Skim Mozzarella

(Part Skim Scamorza)

Cheese

P.1 Pancreatin Pancreas of the hog (Sus scrofa)

or ox (Bos taurus)

Dried egg-white

(dried albumen);

Liquid egg-white

(liquid albumen)


breakfast cereals

Starch used in the

production of

dextrins, maltose,

dextrose, glucose

(glucose syrup), or


glucose syrup)

Hydrolyzed animal,

milk and vegetable

proteins

P.2 Papain Fruit of the papaya Carica

papaya L. (Fam. Caricaceae)

Beef before slaughter

Sausage casings;

Water-soluble edible

collagen films

Hydrolyzed animal,

milk and vegetable

protein

Cuts of prepared

meat; Cuts of


Meat tenderizing

preparations


breakfast cereals

Pumping pickle for


Unstandardized

bakery products


19

P.3 Pectinase

Aspergillus niger var.; Rhizopus

oryzae var.

Distillers' Mash


juices

Natural flavour and

colour extractives

Skins of citrus fruits

destined for jam,

marmalade and

candied fruit

production

Vegetable stock for

use in soups

Tea leaves for the

production of tea

solids

Aspergillus oryzae Km-1-1

(pA2PEI)


juices

Unstandardized fruit

and vegetable

products

P.4 Pentosanase


subtilis var.

Corn for

degermination

Distillers' Mash

Mash destined for

vinegar manufacture

Unstandardized

bakery products

Bread; Flour; Whole

wheat flour

Trichoderma reesei(QM9414)

Bread; Flour; Whole

wheat flour

Distiller's Mash

Unstandardized

bakery products


20

P.5 Pepsin Glandular layer of porcine

stomach

Cheddar cheese;

Cottage cheese;

Cream cheese; Cream


cheese spread with

(naming the added

ingredients); Cream

cheese with (naming

the added


the variety) Cheese

Defatted soya flour


breakfast cereals

Hydrolyzed animal,

milk and vegetable

proteins

P.5A Phospholipase

Streptomyces violaceoruber

Modified lecithin

Unstandardized egg

products

Aspergillus oryzae (pPFJo142)

Cheddar cheese;


Cheese

Aspergillus niger (PLA-54)

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Unstandardized whole

egg; unstandardized

egg yolk

Modified lecithin

P.6 Protease



subtilis var.

Bread; Flour; Whole

wheat flour

Dairy-based

flavouring

preparations

Distillers' Mash

Sausage casings

Hydrolyzed animal,

milk and vegetable

protein

Industrial spray-dried


21

cheese powder

Cuts of prepared

meat; Cuts of


Meat tenderizing

preparations


breakfast cereals

Unstandardized

bakery products

Colby cheese

Plant-based beverages

Micrococcus caseolyticusvar. (naming the variety)

Cheese

Bacillus licheniformis (Cx)

Hydrolyzed animal,

milk and vegetable

protein

Aspergillus melleus

Hydrolyzed animal,

milk and vegetable

protein

Aspergillus oryzae var.

Cheddar cheese;

Cheddar cheese for

processing (granular

curd cheese; Stirred

curd cheese; Washed

curd cheese)

Bacillus subtilis Raα1102

Bread; Flour; Whole

Wheat Flour

Unstandardized

bakery products

P.7 Pullulanase

Bacillus acidopullulyticus

NCIB 11647; Bacillus

licheniformis SE2-Pul-int211

(pUBCDEBR A11DNSI)

Bread; Flour; Whole

wheat flour

Starch used in the

production of

dextrins, dextrose,

glucose (glucose

syrup), glucose solids

(dried glucose syrup)

or fructose syrups and

solids, maltose

Unstandardized

bakery products

Bacillus licheniformis BMP 139

(pR11Amp)

Bread; Flour; Whole

wheat flour

Brewers' Mash

Starch used in the


22

production of

dextrins, dextrose,

glucose (glucose




solids, maltose

Unstandardized

bakery products

Bacillus subtilis B1-163

(pEB301)

Bread; Flour; Whole

wheat flour

Brewers' Mash

Distillers' Mash

Starch used in the

production of

dextrins, dextrose,

glucose (glucose




solids, maltose

Unstandardized

bakery products

Bacillus subtilis RB121

(pDG268)

Brewers' Mash

Distillers' Mash

Starch used in the

production of

dextrins, dextrose,

glucose (glucose



or maltose

R.1 Rennet

Aqueous extracts from the

fourth stomach of calves, kids

or lambs

Cheddar cheese;

Cottage cheese;

Cream cheese; Cream


cheese spread with

(naming the added

ingredients); Cream

cheese with (naming

the added


the variety) Cheese;

Sour cream

Unstandardized milk

based dessert

preparations

T.01 Transglutaminase Streptoverticillium Unstandardized


23

mobaraense strain S-8112 prepared fish products

Simulated meat

products

Unstandardized

cheese products

Unstandardized

processed cheese

products

Unstandardized cream

cheese products

Yogurt

Unstandardized

frozen dairy desserts

Brawn; Headcheese;

Meat by-product loaf;

Meat loaf; (naming

the prepared meat or

prepared meat by-

product) with (naming

the non-meat

ingredients); Prepared

meat; Prepared meat

by-product; Prepared

poultry meat;

Prepared poultry meat

by-product; Preserved

meat; Preserved meat

by-product; Preserved

poultry meat;

Preserved poultry

meat by-product;

Pumping pickle, cover

pickle and dry cure

employed in the

curing of preserved

meat or preserved

meat by-product;

Sausage; Solid cut

meat with or without

added phosphate salts;

Solid cut poultry

meat; Solid cut

poultry meat that

contains phosphate

salts or water

T.1 Trypsin Pancreas of the hog (Sus scrofa)

Hydrolyzed animal,

milk and vegetable

proteins

X.1 Xylanase Aspergillus oryzae Fa 1-1 Bread; Flour; Whole


24

(pA2X1TI) wheat flour

Unstandardized

bakery products

Aspergillus oryzae JaL 339

(pJaL537); Bacillus

subtilis DIDK 0115 (pUB110

OIS2)

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Aspergillus niger (XYL-

2)(pXYL3); Bacillus subtilis

(XAS); Trichoderma reesei

A83

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Bacillus licheniformis strain

HyGe329

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Bacillus subtilis CF 307

(pJHPaprE-xynAss-

BS3xylanase#1)

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products

Bacillus subtilis RH 6000

Bread; Flour; Whole

wheat flour

Unstandardized

bakery products


25

- References

- CAC/GL 23-1997 amended 2009 Guidelines for Use of Nutrition and Health Claims.

- EU Commission Regulation (EU) No 1332/2008 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97

- Canadian Food and Drug C.R.C., c. 870 April 22, 2015 - EU Directive 2000/13/EC of the European Parliament and of the Council of 20

March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs

Documents

New GSO 5SC 2/CDS…/2015 GENERAL STANDARD ON FOOD … · 2015. 10. 21. · GSO STANDARD GSO ….. / 2015 5 4/5/5 If appropriate, whether there are any restrictions on the sale of