15 Permitted enzymes of animal origin The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table. to clause 15 Enzyme Source Lipase, triacylglycerol Bovine stomach; salivary glands or forestomach of calf, kid or EC 3.1.1.3 lamb; porcine or bovine pancreas Pepsin Bovine or porcine stomach EC 3.4.23.1 Phospholipase A2 Porcine pancreas EC 3.1.1.4 Thrombin Bovine or porcine blood EC 3.4.21.5 Trypsin Porcine or bovine pancreas EC 3.4.21.4 16 Permitted enzymes of plant origin The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table. Table to clause 16 Enzyme Source Malted cereals α–Amylase EC 3.2.1.1 Sweet potato (Ipomoea batatas) β-Amylase EC 3.2.1.2 Malted cereals Actinidin Kiwifruit (Actinidia deliciosa) EC 3.4.22.14 Ficin Ficus spp. EC 3.4.22.3 Fruit bromelain Pineapple fruit (Ananas comosus) EC 3.4.22.33 Papain Carica papaya EC 3.4.22.2 Stem bromelain Pineapple stem (Ananas comosus) EC 3.4.22.32 17 Permitted enzymes of microbial origin (1) The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source or sources specified in the Table. (2) The sources listed in the Table to this clause may contain additional copies of genes from the same organism. Editorial note: See Division 2 of Standard 1.5.2 Food produced Gene Technology for labelling requirements – that apply to processing aids produced using gene technology.
15 Permitted enzymes of animal origin The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table. to clause 15 Enzyme Source Lipase, triacylglycerol EC 3.1.1.3 Bovine stomach; salivary glands or forestomach of calf, kid or lamb; porcine or bovine pancreas Pepsin EC 3.4.23.1 Bovine or porcine stomach Phospholipase A2 EC 3.1.1.4 Porcine pancreas Thrombin EC 3.4.21.5 Bovine or porcine blood Trypsin EC 3.4.21.4 Porcine or bovine pancreas 16 Permitted enzymes of plant origin The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source specified in the Table. Table to clause 16 Enzyme Source α–Amylase EC 3.2.1.1 Malted cereals β-Amylase EC 3.2.1.2 Sweet potato (Ipomoea batatas) Malted cereals Actinidin EC 3.4.22.14 Kiwifruit (Actinidia deliciosa) Ficin EC 3.4.22.3 Ficus spp. Fruit bromelain EC 3.4.22.33 Pineapple fruit (Ananas comosus) Papain EC 3.4.22.2 Carica papaya Stem bromelain EC 3.4.22.32 Pineapple stem (Ananas comosus) 17 Permitted enzymes of microbial origin (1) The processing aids listed in the Table to this clause may be used as enzymes in the course of manufacture of any food provided the enzyme is derived from the corresponding source or sources specified in the Table. (2) The sources listed in the Table to this clause may contain additional copies of genes from the same organism. Editorial note: See Division 2 of Standard 1.5.2 – Food produced Gene Technology for labelling requirements that apply to processing aids produced using gene technology.
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