Table of Content
FSSAI Second Amendment Regulation, 2022 – Inclusion of Enzymes derived from Genetically Modified Microorganisms (GMM)

A draft version of Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2021, was released under sub-section (1) in section 92, Food Safety and Standards Act in 2006 and the notification was issued by the Food Safety and Standards Authority of India as notification number F.No. STD/FA/A-1.30/No.1/2020-FSSAI(P-I), dated 27th December 2021, in the Gazette of India, Extraordinary, Part III, section 4.
The copy of the Gazette was made accessible to the general public on the 4th of January 2022. The apex food safety body has now weighed in on the objections and suggestions made by the public.
Now, in the exerciseof the power granted under clause (e) of sub-section (2) in section 92, Food Safety and Standard Act 2006 and the Food Safety and Standards Authority of India is hereby implementing the following regulations to modify the Food Safety and Standards (Food Products standards and food additives) Regulations, 2011.
- (i). The regulations could be referred to as “the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2022”.
(ii). They shall come into effect at the time of their announcement within the Official Gazette.
- The amendment concerns the inclusion of information about “Enzymes derived from Genetically Modified Microorganisms (for treatment or processing of raw materials, foods, or ingredients)” in Appendix C under the heading “Use of Processing Aids in Food products”.
The Food Safety and Standard (Food Standards for Products and food additives) Regulations, 2011 in Appendix C under the heading “II. Processing AIDS in food products” following TABLE 11 concerning “ENZYMES (for processing or treatment of food raw materials, ingredients or other ingredients)” In the next Table (Table 11A) is to be added in the form of:
TABLE 11 A: Enzymes derived from Genetically Modified Microorganisms (GMM)
S. No. | Enzyme Name | Production
Organism |
Donor Organism or
Source |
Functional and technological purpose | Indicative
food uses |
Residual level (mg/ kg) (Not more than) |
1 | Glucose oxidase
(EC No. 1.1.3.4) |
Aspergillus oryzae | Aspergillus niger | Dough stabilizer | Baking and other cereal-based processes (bread, pasta, noodles, snacks) | GMP |
Aspergillus niger | Penicillium
chrysogenum |
Dough stabilizer, food preservative, color stabilizer, and for reduced alcohol wine production | Bakery products as well as other products made from cereal (e.g., noodles, pasta, and snacks) Egg processing of fruits, and vegetables; Beer production and other cereal-based beverages | GMP | ||
Aspergillus niger | Aspergillus niger | To convertglucose into gluconic acids in the presence of dissolved oxygen | Used in the food processing process to eliminate oxygen and glucose, and also in bakery applications | GMP | ||
2 | Hexose oxidase
(EC No. 1.1.3.5) |
Hansenula polymorpha | Chondrus crispus | To catalyse the oxidation process of C6 sugars into the equivalent lactones, and hydrogen peroxide | In the food processing industry, a wide selection of ingredients for the strengthening of dough, oxygen-scavenging curd formation, and limiting the occurrence of excessive Maillard reactions | GMP |
3 | Catalase
(EC No. 1.11.1.6) |
Aspergillus niger | Aspergillus niger | Catalyzes the decomposition of hydrogen peroxide into oxygen and water | In food processing, for an enzyme-based production of gluconic acids as well as elimination of hydrogen peroxide, or oxygen production in food and beverages | GMP |
Trichoderma reesei | Aspergillus niger | Catalyzes the decomposition of hydrogen peroxide into oxygen and water. | For egg
processing |
GMP | ||
4 | Peroxidase
(EC No. 1.11.1.7) |
Aspergillus niger | Marasmiusscorodonius | raw milk, yogurt, and cheese preservation | Processing of dairy products (whey process) and production of bakery products | GMP |
5 | Phosphatidylcholine-sterol O-acyltransferase
( EC No. 2.3.1.43) |
Bacillus licheniformis | Aeromonas salmonicida | Modification of phospholipids in cholesterol esters and lysophospholipids | Baking, dairy, egg processing, fats, and oils Processing, meat processing | GMP |
6 | 1,4-alpha-glucan branching (EC No. 2.4.1.18) | Bacillus subtilis | Rhodothermus
obamensis |
Converts amylose into
amylopectin |
Starch
processing |
GMP |
7 | 4-α-glucanotransferase
(amylomaltase) ( EC No. 2.4.1.25) |
Bacillus
amyloliquefaciens |
Thermus thermophilus | Modification of structural characteristics of starch to mimic fat. | Starch
processing |
GMP |
8 | Triacylglycerol
Lipase (EC No. 3.1.1.3) |
Aspergillus niger | Fusarium culmorum | Improved texture of the fat in bakery products, flavor change, and interesterification of fats removal of fats and oils | Production of bakery products dairy processing oils and fats processing | GMP |
Kluyveromyces
lactis |
Calf, goat, lamb | Improved texture of bakery products, alteration of flavour as well as interesterification of fats. removal of fats and oils | Production of bakery products dairy processing oils and fats processing | GMP | ||
Hansenula
polymorpha |
Fusarium heterosporum | Enhanced texture of bakery products, altering egg yolks to be used in the cake-making process and remove of fats and oils | Production of Bakery products, egg processing, fats and oils processing | GMP | ||
Aspergillus niger | Candida antarctica | Degumming of oils and
Fats |
Oils and Fats
processing |
GMP | ||
Aspergillus
oryzae |
Humicolalanuginosa
and Fusarium oxysporum |
Enhancement of the texture and appearance of baked goods, flavour modification, altering egg yolks for use in the cake preparation process, the interesterification process of fats removal of fats and oils | Bakery and other cereal-based products(bread pasta, noodles, and snacks) brewing and other beverages that are based on cereal eggs processing oils and processing of fats | GMP | ||
Aspergillus
oryzae |
Fusarium oxysporum | Enhancement of the texture andappearance of baked goods, flavour modification, altering egg yolks for use in the cake preparation process, the interesterification process of fats removal of fats and oils | Bakery and other cereal-based products (bread, pasta, noodles, snacks) Egg processing, brewing, and other cereal-based beverages | GMP | ||
Aspergillus
oryzae |
Thermomyceslanuginosus | Enhancement of the texture and appearance of baked goods, flavour modification, altering egg yolks for use in the cake preparation process, the interesterification process of fats removal of fats and oils | Bakery and other cereal-based products (bread, pasta, noodles, snacks), brewing and other cereal-based beverages egg processing oils and fats processing | GMP | ||
Aspergillus
oryzae |
Rhizomucormiehei | Interesterification of fats, degumming of oils and fats | oils and fats
processing |
GMP | ||
Trichoderma
reesei |
Aspergillus niger | Processing aids in food manufacturing, it catalyzes the hydrolysis process of ester bonds in triglycerides. Mostly in the 1 and 3 places of fatty acids in triglycerides, releasing fatty acids and Glycerol | Used in the baking and brewing processes to produce cereal beverages as well as in the production of pasta and the production of potable alcohol. | GMP | ||
9 | Phospholipase A2
(EC No. 3.1.1.4) |
Aspergillus niger | Porcine pancreas | Oil degumming | Bakery products production, egg processing, oils, and fats processing | GMP |
10 | Lysophospholipase
(EC No. 3.1.1.5) |
Aspergillus niger | Aspergillus niger | Dough stabilizer, improvement of its texture in bakery items, improved filtering rate of syrups De-gumming fats and oils. | Bakery and related cereal-based products(bread noodles, pasta, and snacks) products derived from starch-processing oils and fats | GMP |
11 | Pectin esterase
(EC No. 3.1.1.11) |
Aspergillus niger | Aspergillus niger | Juice extraction as well as concentration and clarification of juices from fruits as well as gelation of fruits and to alter the texture and rheology of fruits and vegetable-based products | Fruit and vegetable
products, flavouring production |
GMP |
Aspergillus
oryzae |
Aspergillus aculeatus | Juice extraction as well as concentration and clarification of juices from fruits as well as gelation of fruits and to alter the texture and rheology of fruits and vegetable-based products | Fruit and vegetable
products |
GMP | ||
12 | Phospholipase A1
(EC No. 3.1.1.32) |
Aspergillus
oryzae |
Fusarium venenatum | Modifying the functionality of dairy products as well as their ingredients | Milk and dairy-based products | GMP |
Aspergillus niger | Aspergillus niger | De-gumming of oils and fats | Oils and fats processing | GMP | ||
Aspergillus niger | Talaromyces
leycettanus |
De-gumming of oils and fats | Oils and fats processing | GMP | ||
13 | 3-phytase
(EC No. 3.1.3.8) |
Aspergillus niger | Aspergillus niger (A. niger also include A. tubingensis) | The reduction of phytate in cereals and legumes | Bakery items and other legume and cereal-based products (e.g. pasta, noodles, snacks), soy sauce | GMP |
14 | Phytase
(EC No. 3.1.3.26) |
Trichoderma
reesei |
Buttiauxella sp. | Hydrolysis of phytic acid | In potable alcohol
Production and in animal feed |
GMP |
15 | Phospholipase C
(EC No. 3.1.4.3) |
Pichia pastoris
(now renamed as Komagataellapha ffiï) |
Soil | De-gumming of oils and fats | Oils and fats
processing |
GMP |
Bacillus
licheniformis |
Bacillus thuringiensis | De-gumming of oils and fats | Oils and fats processing | GMP | ||
16 | Phosphoinositide
phospholipase C (EC No. 3.1.4.11) |
Pseudomonas
fluorescens |
Soil | De-gumming of oils and fats | Oils and fats processing | GMP |
Bacillus
licheniformis |
Pseudomonas sp-62186 | De-gumming of oils and fats | Oils and fats processing | GMP | ||
17 | Alpha –amylase
(EC No. 3.2.1.1) |
Bacillus subtilis | Alicyclobacillus pohliae | Antistaling agent that is combined with lipase | Bakery products | GMP |
Bacillus
licheniformis |
Bacillus licheniformis | Starch thinning and liquefaction, fermentation, processing starch into dextrins and Oligosaccharides. The production of high DE-maltodextrin | Brewing, production of potable alcohol, Grain or Carbohydrate, beverages that are not alcoholic, as well as bakery products, the processing of starch for different reasons | GMP | ||
Bacillus
licheniformis |
Geobacillus
Stearothermophilus |
Starch thinning and liquefaction, fermentation, processing starch into dextrins and Oligosaccharides. The production of high DE-maltodextrin | Processing of starch for baking, brewing, and fermentation | GMP | ||
Bacillus
licheniformis |
Cytophaga sp. | Liquefaction and thinning of starch, fermentation | Starch processing for baking and brewing process | GMP | ||
Pseudomonas
fluorescens |
Thermococcales | Processing starch into dextrins, oligosaccharide, and high DE-maltodextrin | Process starch for baking, brewing, and, fermentation | GMP | ||
Aspergillus niger | Rhizomucorpusillus | Process starch into dextrins, oligosaccharide, and high DE-maltodextrin | Starch processing for baking, brewing,fermentation, and other processes | GMP | ||
Trichoderma
reesei |
Aspergillus clavatus | Process starch into dextrins, oligosaccharides, and high DE-maltodextrin | In the processing of starch or carbohydrate in brewing, potable alcohol and brewing production | GMP | ||
Trichoderma
reesei |
Aspergillus kawachii | Process starch into dextrins, oligosaccharides, and high DE-maltodextrin | In the processing of starch or carbohydrate in brewing, potable alcohol and brewing production | GMP | ||
Bacillus
amyloliquefaciens |
Bacillus
Amyloliquefaciens |
Used as processing aids in food manufacturing to hydrolyze polysaccharides | Processing of grain or carbohydrate, production of potable alcohol, brewing, processing cereal, non-alcoholic beverages | GMP | ||
Trichoderma
reesei |
Aspergillus terreus | Process starch into dextrins, oligosaccharides, and high DE-maltodextrin | Brewing, production of potable alcohol, grains or carbohydrates, non-alcoholic beverages, cereal processes | GMP | ||
18 | Beta-amylase
(EC No. 3.2.1.2) |
Bacillus
licheniformis |
Bacillus flexus | Starch processing into maltose | Starch processing
for maltose-based syrups |
GMP |
19 | Glucoamylase
(Glucan 1,4- alpha-glucosidase or Acid maltase or Amyloglucosidase) (EC No. 3.2.1.3) |
Trichoderma
reesei |
Trichoderma reesei | Processing of polysaccharides and oligosaccharides to ensure better fermentation and liquefaction | Brewing, fermentation, and starch liquefaction and saccharification | GMP |
Aspergillus niger | Gloeophyllumtrabeum | Processing of oligosaccharides and polysaccharides to provide better brewing fermentation Clarification and starch liquefaction saccharification and liquefaction | Brewing, fermentation, starch liquefaction, and saccharification | GMP | ||
Aspergillus niger | Aspergillus niger | Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction | Brewing, fermentation, starch liquefaction, and saccharification | GMP | ||
Aspergillus niger | Talaromycesemersonii | Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction | Brewing, fermentation, starch liquefaction, and saccharification process | GMP | ||
Aspergillus niger | Trametescingulata | Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction and saccharification |
Brewing, fermentation, starch liquefaction, and saccharification processes | GMP | ||
Aspergillus niger | Penicillumoxalicum | Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction and saccharification |
Brewing, fermentation, starch liquefaction, and saccharification | GMP | ||
Trichoderma
reesei |
Aspergillus fumigatus | Processing of polysaccharides and oligosaccharides to ensure better fermentation and liquefaction | Processing of grains or carbohydrates as well as potable alcohol production | GMP | ||
Trichoderma
reesei |
Fusarium
verticillioides |
Processing of polysaccharides and oligosaccharides to ensure better fermentation and liquefaction | Processing of grains or carbohydrates as well as potable alcohol production | GMP | ||
20 | Cellulase
(EC No. 3.2.1.4) |
Trichoderma
reesei |
Aspergillus fumigatus | Hydrolysis of amorphous cellulose | Brewing | GMP |
Trichoderma
reesei |
Penicillium emersonii | Hydrolysis of amorphous cellulose saccharification | Brewing | GMP | ||
Trichoderma
reesei |
Trichoderma reesei | Processing aid in the food industry or for the breakdown of cellulose | Processing of carbohydrates and production of potable alcohol, maceration during vegetable and fruit processing, brewing, and wine production, as well as in food processing, among a wide assortment of products, such as coffee | GMP | ||
21 | Beta-glucanase
(endo-beta glucanase or endo-1, 3-beta glucanase) (EC No. 3.2.1.6) |
Bacillus subtilis | Bacillus subtilis | Hydrolysis of beta-glucans, to enhance the brewing properties of beer | Brewing processes | GMP |
22 | Xylanase(Endo-1,4-betaxylanase)
(EC No.3.2.1.8) |
Aspergillus niger | Aspergillus niger | Hydrolysis of plant carbohydrates to enhance the quality of bakery products (firmness, rigidity, consistency, etc.) | Bakery and other cereal-based products | GMP |
Aspergillus oryzae | Humicolalanuginosus | Dough stabilizer, increases loaf volume, improves crumb structure, and enhances the bloom | Bakery products | GMP | ||
Bacillus subtilis | Bacillus subtilis | Dough stabilizer, increasing volume of loaf, enhancing crumb structure, softening of loaf, digestion of the plant carbohydrate to enhance the quality of bakery products (firmness rigidity, stiffness, uniformity, and many more) | Bakery products, carbohydrate or processing of starch, brewing, production of potable alcohol, non-alcoholic beverage processing | GMP | ||
Trichoderma
reesei |
Talaromyces
leycettanus |
Improve filtration of the brewing process, starch liquefaction, and increase oil extraction from the grain | Baking and brewing and oil extraction | GMP | ||
Aspergillus niger | Rasamsoniaemersonii | Dough stabilizer, increasing the volume of the loaf, crumb structure, softening and bloom of loaf, improves filtration process in brewing, and starch liquefaction | Bakery products production of beer and other cereal-based beverages | GMP | ||
Trichoderma
reesei |
Aspergillus niger | Dough stabilizer, improving loaf volume, crumb structure, bloom, and loaf softening, to enhance filtration in brewing, liquefaction of starch | Brewing and baking products potable alcohol production, non-alcoholic beverages | GMP | ||
Aspergillus oryzae | Aspergillus aculeatus | Dough stabilizer, improving loaf volume, crumb structure, bloom, and loaf softening, to enhance filtration in brewing, liquefaction of starch | Baking brewing, other beverages made from cereals, and starch processing | GMP | ||
Bacillus
licheniformis |
Bacillus licheniformis | Dough stabilizer, improving loaf volume, crumb structure, bloom, and loaf softening, to enhance filtration in brewing, liquefaction of starch | Baking and brewing processes for grain treatment | GMP | ||
Trichoderma
reesei |
Fusarium
verticillioides |
Hydrolysis of plant carbohydrates can improve the quality of bakery items (firmness, rigidity, consistency, and others) | Processing aid in carbohydrate or starch processing and potable alcohol production | GMP | ||
23 | Endo-Polygalacturonase (Pectinase)
(EC No 3.2.1.15) |
Aspergillus niger | Aspergillus niger | Extraction and clarification of juice from fruits, and vegetables, extraction of flavours | Processing fruit and vegetable, flavouring production | GMP |
24 | Alpha-glucosidase
(EC No 3.2.1.20) |
Trichoderma
reesei |
Aspergillus niger | Aids in the fermentation process, hydrolysis of terminal, non-reducing (1~4)Alpha-D-glucose residues linked by releasing alpha-D-glucose | Brewing and
starch processing |
GMP |
25 | Lactase
(Betagalactosidase) (EC No 3.2.1.23) |
Kluyveromyces
lactis |
Kluyveromyces lactis | Hydrolysis of lactose
content of whey or milk |
Dairy products and
processing |
GMP |
Bacillus subtilis | Bifidobacterium
bifidum |
Hydrolysis of lactose
content of whey or milk |
Dairy products and, production of GOS (galactooligosaccharide) | GMP | ||
Aspergillus niger | Aspergillus oryzae | Hydrolysis of lactose
content of whey or milk |
Dairy products and their processing | GMP | ||
Bacillus
licheniformis |
Bifidobacterium
bifidum |
Hydrolysis of lactose
content of whey or milk |
Dairy products and their processing | GMP | ||
Bacillus subtilis | Lactobacillus
Delbrueckii subsp. bulgaricus |
Hydrolysis of lactose
content of whey or milk |
Dairy processing,GOS (galacto-oligosaccharide), and low lactose products production | GMP | ||
Aspergillus oryzae | Aspergillus oryzae | Hydrolysis of lactose
content of whey or milk |
Dairy processing,GOS (galacto-oligosaccharide), and low lactose products production | GMP | ||
26 | Trehalase
(EC No 3.2.1.28) |
Trichoderma
reesei |
Trichoderma reesei | Processing starch for fermentation | Brewing process | GMP |
Aspergillus niger | Myceliophthorasepedonium | Processing starch for fermentation | Brewing process | GMP | ||
27 | Pullulanase
(EC No 3.2.1.41) |
Bacillus
licheniformi |
Bacillus deramificans | Hydrolysis of the pullulan component of starch processing, aids in efficient starch hydrolysis and saccharification | Brewing processes and sweeteners production, starch processing, and carbohydrate processing | GMP |
Bacillus subtilis | Bacillus
acidopullulyticus |
Hydrolysis of the pullulan component of starch processing | Brewing processes and sweeteners production | GMP | ||
Bacillus subtilis | Bacillus deramificans | Pullulan hydrolysis in processing grain | Processing starch and brewing | GMP | ||
28 | Alpha
arabinofuranosidase (EC No. 3.2.1.55) |
Trichoderma
reesei |
Talaromyces
pinophilus |
Starch and soluble separation or gluten fractions | Potable alcohol
production |
GMP |
29 | Maltotetraohydrolase or glucan 1,4-alpha-maltotetraohydrolase
(EC No. 3.2.1.60) |
Bacillus
licheniformis |
Pseudomonas stutzeri
(saccharophila) |
Dough stabilizer, anti-staling agent in baking, and anti-retrogradation agent to improve the bakery products’ quality attributes | Baking, carbohydrate
or grain processing |
GMP |
30 | Mannan endo-1, 4-beta-mannosidase (β-mannanase)
(EC No. 3.2.1.78) |
Aspergillus niger | Talaromyces
leycettanus |
Hydrolysis of mannan is used to block the formation of gels during freeze-drying instant coffee | Coffee processing | GMP |
31 | Glucan 1,4-alpha-maltohydrolase (Maltogenic alpha-amylase)
(EC No 3.2.1.133) |
Bacillus subtilis | Geobacillus stearothermophilus | Anti-staling agent that avoids retro degradation of starch in baking, industry. Manufacturing of custom-made sweetener syrups that have low viscosity and high maltose content | Bakery products and
Sweetener syrups |
GMP |
Bacillus licheniformis | Geobacillus stearothermophilus | Anti-staling agent that avoids retro degradation of starch in baking, industry. Manufacturing of custom-made sweetener syrups that have low viscosity and high maltose content | For use as a bakery aid making, starch processing, making and brewing potable alcohol | GMP | ||
32 | Carboxypeptidase
(EC No. 3.4.16.5) |
Aspergillus niger | Aspergillus niger | Utilized to speed up flavour development and the de-bittering process during the ripening process for cheese. Debittering agent is used in the cheese manufacturing process. | Cheese, enzyme-modified cheese, cheese powders, and fermented meat | GMP |
33 | Chymotrypsin
(EC No. 3.4.21.1) |
Bacillus
licheniformis |
Nocardiopsisprasina | Improved digestibility of protein and decreased allergenicity | Protein hydrolysis and yeast processing | GMP |
34 | Serine protease
with trypsin specificity Or (Trypsin) (EC No. 3.4.21.4) |
Fusarium
venenatum |
Fusarium oxysporum | Enhanceddigestibility ofprotein and diminished allergenicity | Dairy processing and protein hydrolysis | GMP |
35 | Acid Prolyl-endopeptidase
(EC No. 3.4.21.26) |
Aspergillus niger | Aspergillus niger | Degradation of the cereal storage protein into smaller peptides to ensure optimal stability of fermentation beer and prevention of chill haze without losing foaming properties | Beer and other cereal-based beverages | GMP |
36 | Serine protease
(Subtilisin) (EC No. 3.4.21.62) |
Bacillus subtilis | Bacillus amyloliquefaciens | Aid proteinhydrolysis during processing | Protein processing | GMP |
Bacillus
licheniformis |
Pyrococcusfuriosus | Hydrolysis of proteins | Protein hydrolysis
and protein hydrolysates |
GMP | ||
Bacillus subtilis | Bacillus lentus | To catalyze protein
hydrolysis |
Facilitates in processing of plant protein, fish and seafood protein, yeast, animal protein, xanthan gum, and microalgae | GMP | ||
37 | Chymosin
(EC No. 3.4.23.4 |
Trichoderma
reesei |
Bos taurus (bovine) | Milk Coagulant, a processing aid in cheese production. Chymosin aids in the coagulation of milk by hydrolyzing the protein in milk. | Milk or dairy processing,
production of cheese, whey, and lactose |
GMP |
Kluyveromyces lactis | Bovine pro-chymosin | Milk Coagulant | Milk processing | GMP | ||
38 | Aspergillopepsin I, aspartic protease)
(EC No. 3.4.23.18) |
Trichoderma
reesei |
Trichoderma reesei | Catalyses hydrolysis of proteins with broad specificity | Processing of proteins Clarification of juices from vegetables, fruits, and alcoholic beverages; modification of the wheat gluten content in baking products | GMP |
39 | Mucorpepsin
(Mucor rennin) (EC No. 3.4.23.23) |
Aspergillus oryzae | Rhizomucor
miehei |
Milk coagulation in
cheese making |
Dairy processing | GMP |
40 | Bacillolysin
(Bacillus Metallo endopeptidase) (EC No. 3.4.24.28) |
Bacillus amyloliquefaciens | Bacillus amyloliquefaciens | Processing proteins into peptides and hydrolysate | Production of bakery products, other cereal-based products (e.g. noodles, pasta, snacks), beer, other cereal-based beverages, and cereal-based distilled alcoholic beverages; the processing of flavours, dairy products, proteins, and yeast | GMP |
Bacillus subtilis | Bacillus
amyloliquefaciens |
Processing proteins into peptides and hydrolysate | Production of bakery products, other cereal-based products (e.g. noodles, pasta, snacks), beer, other cereal-based beverages, and cereal-based distilled alcoholic beverages; the processing of flavours, dairy products, proteins, and yeast | GMP | ||
41 | Asparaginase
(EC No 3.5.1.1) |
Aspergillus niger | Aspergillus niger | Reduce acrylamide levels | Manufacturing of bakery products and cereal-based products such as pasta, noodles, and snacks, processing of potato and coffee | GMP |
Aspergillus oryzae | Aspergillus oryzae | Reduce acrylamide levels | Bakery products and cereal-based products processes such as bread, noodles, and snacks; the processing of potato and coffee | GMP | ||
Bacillus subtilis | Pyrococcusfuriosus | Reduce acrylamide levels | Process of baking products and other cereal-based products (bread, pasta, noodles, snacks); the processing of coffee and cocoa products; fruit and vegetable processing | GMP | ||
42 | Glutaminase
(EC No. 3.5.1.2) |
Bacillus
licheniformis |
Bacillus licheniformis | Controlling the flavor and taste of fermented food products containing ingredients like – casein protein, Whey Protein, wheat, and soy protein | Processing of dairy products, eggs, proteins, and yeast | GMP |
43 | Acetolactate
decarboxylase (Alpha – acetolactate decarboxylase) (EC No. 4.1.1.5) |
Bacillus
licheniformis |
Bacillus brevis | In the brewing process of beverages as well as beverages alcohol (distilling) processes –
1) Reduces the formation of diacetyl in fermentation, and consequently a decrease in off-flavours 2) Improves the maturation process and, consequently, reduces the time to produce |
Brewing and other production of cereal-based alcoholic beverages | GMP |
Bacillus subtilis | Brevibacillus brevis | Butanoate metabolism and C-5 branched dibasic acid metabolism | Brewing
and potable alcohol production |
GMP | ||
44 | Pectin lyase
(EC No. 4.2.2.10) |
Aspergillus niger | Aspergillus niger | Improves juiceextraction fromvegetables andfruits; juice clarification | Processing of fruits, vegetables, coffee, and wine production;flavoring production | GMP |
45 | Glucose isomerase
(EC No. 5.3.1.5) |
Streptomyces
rubiginosus |
Streptomyces
rubiginosus |
Reversible isomerization of glucose to fructose | High fructose corn syrup production | GMP |
Meta Title – FSSAI Second Amendment Regulation, 2022 – Inclusion of Enzymes derived from Genetically Modified Microorganisms (GMM)
Meta Description – FSSAI Second Amendment Regulation, 2022 – Inclusion of Enzymes derived from Genetically Modified Microorganisms (GMM). FSSAI Gazette Notification Related to Addition of Appendix C Related to Processing Aids
Summary –
The Food Safety and Standard Authority of India (FSSAI) on October 27, 2022, issued The Food Safety and Standards (Food Products standards and food additives) Second Amendment Regulations, 2022 to further amend Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. These Amendments are as they are: The following section is added to Table 11 which includes “ENZYMES (for treatment or processing of raw materials, foods, or ingredients)”. This is Table 11A which identifies “Enzymes derived from Genetically Modified Microorganisms (GMM)”.
Reference Link: https://www.fssai.gov.in/upload/notifications/2022/10/635f6a08b7c16Gazette_Notification_Processing_Aids_31_10_2022.pdf
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