-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Enzyme preparationsrefer to biological productswith special catalytic functions that are directly extracted from the edible or non-edible parts of animals or plants , or extracted from traditional or genetically modified microorganisms .
Enzyme preparations used inChina's food industry are managed as food additive processing aids .
Enzyme preparations in China have formed an independent industrial system, with complete varieties and increasingly wide application fields.
They are widely used in various fields such asfood, brewing, gluten, starch sugar and health care products .
However, in the actual production and application process, enterprises are still troubled by some problems.
Food Partner Network willanswer them one by one from the regulatory level, hoping to help everyone .
Enzyme preparations used inChina's food industry are managed as food additive processing aids .
Enzyme preparations in China have formed an independent industrial system, with complete varieties and increasingly wide application fields.
They are widely used in various fields such asfood, brewing, gluten, starch sugar and health care products .
However, in the actual production and application process, enterprises are still troubled by some problems.
Food Partner Network willanswer them one by one from the regulatory level, hoping to help everyone .
1.
Self-made enzyme preparations are part of the food production process.
Do they need to obtain a separate production license?
Self-made enzyme preparations are part of the food production process.
Do they need to obtain a separate production license?
Answer: The Reply Letter of the General Office of the Food and Drug Administration on Issues Concerning the Production License of Self-produced Calcium Oxide by Sugar Enterprises mentioned: "The Food Safety Law of the People's Republic of China stipulates that the state implements a licensing system for the production of food additives
.
"National Food Safety Standard for Food Additives Calcium Oxide" (GB 30614-2014) specifies the technical requirements for food additive calcium oxide .
In
view of this, enterprises (including self-produced and self-used enterprises) should obtain the production license of food additive calcium oxide in accordance with the law.
.
" Therefore, enterprises need to obtain a food additive production license (the variety details should include enzyme preparations) before they can make their own enzyme preparations
.
.
"National Food Safety Standard for Food Additives Calcium Oxide" (GB 30614-2014) specifies the technical requirements for food additive calcium oxide .
In
view of this, enterprises (including self-produced and self-used enterprises) should obtain the production license of food additive calcium oxide in accordance with the law.
.
" Therefore, enterprises need to obtain a food additive production license (the variety details should include enzyme preparations) before they can make their own enzyme preparations
.
2.
Are enzyme preparations allowed to be subpackaged? What precautions should be taken?
Are enzyme preparations allowed to be subpackaged? What precautions should be taken?
Food enzyme preparations are food additives, and their packaging should be carried out according to the requirements of food additives
.
The former General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China stated that: "Enterprises (including sub-packaging enterprises) producing food additives should obtain a food additive production license in accordance with the law before they can produce, sell and use them
.
"But at present, the supervision of food additive packaging is different in different places, so whether the enzyme preparation can be subpackaged should be consulted with local regulatory authorities
.
.
The former General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China stated that: "Enterprises (including sub-packaging enterprises) producing food additives should obtain a food additive production license in accordance with the law before they can produce, sell and use them
.
"But at present, the supervision of food additive packaging is different in different places, so whether the enzyme preparation can be subpackaged should be consulted with local regulatory authorities
.
If it is confirmed by consulting the local regulatory authority that the enzyme preparation can be subpackaged, the following matters should be noted: 1) The food additive production license (subpackage) should be obtained first; 2) The name and address of the subpackager should be marked, and the subpackage should be marked Packaging words (recommended to be marked after the product name); 3) The production date should be marked according to the repackaging date; the shelf life date should be marked with the original shelf life date of the subpackaged enzyme preparation
.
.
3.
Can excipients be added to enzyme preparation products for food industry, and what are the requirements for excipients?
Can excipients be added to enzyme preparation products for food industry, and what are the requirements for excipients?
Answer: GB 1886.
174-2016 "National Food Safety Standard for Food Additives and Enzyme Preparations for Food Industry" mentioned that "commercialized enzyme preparation products are allowed to add ingredients that are easy to store and use
.
" The standard requires that "the raw materials used for the production of enzyme preparations must comply with good manufacturing practices or related requirements, and should not cause residual contamination of the final food that is harmful to health under normal conditions of use.
" Therefore, excipients can be added to enzyme preparation products, but the excipients should be guaranteed.
There shall be no residual contamination in the final food which is harmful to health
.
The draft of the standard released in 2021 further clarifies that "commercialized enzyme preparation products may contain one or more active enzyme components, which are used for product activity preservation, circulation storage, and standardized use, and the addition of food raw materials and/or or auxiliary ingredients such as secondary additives
.
” and lists the names and functions of secondary additives that are allowed to be used
.
Therefore, food raw materials, secondary additives and other auxiliary ingredients can be added to commercial enzyme preparation products
.
174-2016 "National Food Safety Standard for Food Additives and Enzyme Preparations for Food Industry" mentioned that "commercialized enzyme preparation products are allowed to add ingredients that are easy to store and use
.
" The standard requires that "the raw materials used for the production of enzyme preparations must comply with good manufacturing practices or related requirements, and should not cause residual contamination of the final food that is harmful to health under normal conditions of use.
" Therefore, excipients can be added to enzyme preparation products, but the excipients should be guaranteed.
There shall be no residual contamination in the final food which is harmful to health
.
The draft of the standard released in 2021 further clarifies that "commercialized enzyme preparation products may contain one or more active enzyme components, which are used for product activity preservation, circulation storage, and standardized use, and the addition of food raw materials and/or or auxiliary ingredients such as secondary additives
.
” and lists the names and functions of secondary additives that are allowed to be used
.
Therefore, food raw materials, secondary additives and other auxiliary ingredients can be added to commercial enzyme preparation products
.
4.
What are the regulations on the excipients in the compound enzyme preparation? How are the ingredients identified?
What are the regulations on the excipients in the compound enzyme preparation? How are the ingredients identified?
Answer: GB 26687-2011 "General Principles of Compound Food Additives in National Food Safety Standards" stipulates that "auxiliaries are food raw materials added for the processing, storage, and dissolution of compound food additives
.
" Therefore, compound enzyme preparations The auxiliary materials should be food raw materials, and their quality specifications should meet the corresponding national food safety standards or relevant standards
.
.
" Therefore, compound enzyme preparations The auxiliary materials should be food raw materials, and their quality specifications should meet the corresponding national food safety standards or relevant standards
.
The identification of ingredients in compound enzyme preparations should comply with GB 29924-2013 "General Rules for the Identification of Food Additives in National Food Safety Standards": "According to GB2760, the product quality specifications of food additives and the provisions in the food additives approved by the national competent authority.
List the names of each single variety of food additives
.
The ingredients list should be arranged in descending order of the content of each food additive
.
If a single variety or compound food additive contains excipients, the excipients should be listed after each single variety of food additives, and they should be listed in the order of excipients.
Arranged in descending order of content
.
" Therefore, the ingredient list of compound enzyme preparations should be arranged in descending order according to the content of each enzyme preparation, and the excipients should be listed after the enzyme preparation species and arranged in descending order
.
List the names of each single variety of food additives
.
The ingredients list should be arranged in descending order of the content of each food additive
.
If a single variety or compound food additive contains excipients, the excipients should be listed after each single variety of food additives, and they should be listed in the order of excipients.
Arranged in descending order of content
.
" Therefore, the ingredient list of compound enzyme preparations should be arranged in descending order according to the content of each enzyme preparation, and the excipients should be listed after the enzyme preparation species and arranged in descending order
.
5.
What is the difference between enzymes and processing aids?
What is the difference between enzymes and processing aids?
Enzyme preparations used in China's food industry are managed as food additive processing aids
.
Appendix C of GB 2760 specifies the regulations for the use of processing aids in the food industry
.
Table C.
1 specifies the list of processing aids (excluding enzyme preparations) that can be used in various food processing processes and whose residues do not need to be limited; Table C.
2 specifies the processing aids that require specified functions and scope of use List (excluding enzyme preparations); Table C.
3 specifies the enzymes permitted to be used in food processing and the sources and donors of various enzymes
.
Therefore, except for the foods that cannot use food additives in the product standard, the enzyme preparations in Table C.
3 and the processing aids in Table C.
1 can be used in various foods, while the processing aids in Table C.
2 The agent should be used according to the specified function and scope of use
.
This article is an original article by the Food Safety Compliance Division of FoodPartners.
com, please contact us for reprints
.
The Food Safety Compliance Division provides domestic and foreign food standards and regulations management and consulting, food safety information monitoring and analysis and early warning, product registration and filing services, label review and compliance consulting, conference training services, etc.
Details: 0535-2129301, E-mail : vip@foodmate.
net
.
.
Appendix C of GB 2760 specifies the regulations for the use of processing aids in the food industry
.
Table C.
1 specifies the list of processing aids (excluding enzyme preparations) that can be used in various food processing processes and whose residues do not need to be limited; Table C.
2 specifies the processing aids that require specified functions and scope of use List (excluding enzyme preparations); Table C.
3 specifies the enzymes permitted to be used in food processing and the sources and donors of various enzymes
.
Therefore, except for the foods that cannot use food additives in the product standard, the enzyme preparations in Table C.
3 and the processing aids in Table C.
1 can be used in various foods, while the processing aids in Table C.
2 The agent should be used according to the specified function and scope of use
.
This article is an original article by the Food Safety Compliance Division of FoodPartners.
com, please contact us for reprints
.
The Food Safety Compliance Division provides domestic and foreign food standards and regulations management and consulting, food safety information monitoring and analysis and early warning, product registration and filing services, label review and compliance consulting, conference training services, etc.
Details: 0535-2129301, E-mail : vip@foodmate.
net
.
