Enzymes - Are they needed on the Ingredients List?
Good day all,
I had a question regarding the inclusion or exclusion of an amylase enzyme on the ingredients list of a plant-based beverage.
I am working for a start-up company that produces plant-based beverage and utilizes a glucoamylase enzyme to break down the starches of the products into glucose and maltose and provides a sweetness that wouldn't otherwise be available.
My question here is that, if this enzyme is being 'used up' in its entirety, and rendered inactive by a heat treatment, does this enzyme have to be included on the ingredients list as an 'amylase' or can the enzyme be classified as a processing aid and not be needed on the ingredients list?
Any information regarding this is appreciated. I have the enzyme as both an ingredient and a processing aid in our HACCP plan, but I have sales personnel asking me if they can take the enzyme off the ingredient list to provide a cleaner label.
Thank-you and regards,
Gareth
I don't have a definitive answer, however I am leaning on the side of "processing aid" and thus does not need to be included on the ingredient list - with that said, my question would be - what is the source of the Amylase - fungus or other?
Hi Gareth,
I would have thought that it is a food additive and needs to be declared. You will need to look up legislation in your country of manufacture and country of sale if different.
Here is an example for flour from the Code of Federal Regulations
Title 21 - Food and Drugs
Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED)
Subchapter B - FOOD FOR HUMAN CONSUMPTION
Part 137 - CEREAL FLOURS AND RELATED PRODUCTS
Subpart B - Requirements for Specific Standardized Cereal Flours and Related Products
Section § 137.105 - Flour.
When the optional ingredient α-amylase obtained from Aspergillus oryzae is used, it may alternatively be declared in the list of ingredients as “Fungal alpha -amylase,” “Fungal α-amylase”, “Enzyme”, or “Enzyme added for improved baking”.
Kind regards,
Tony
We're making lactose free yogurts - and we declare Lactase Enzyme on the ingredient list.
In the United States a processing aid in this instance: 23 CFR Part 101 subpart G Section 101.100: "Substances that are added to a food for their technical or functional effect in the processing but are present in the finished food at insignificant levels and do not have any technical or functional effect in that food. "
If it is heat deactivated as stated above, the enzyme would be a processing aid since it is not active in the finished product. These are exempt from labeling.
With the lactose free yogurt, I am guessing the enzyme was added pre pasteurization or eat treatment and the enzyme will still remain capable of activity if additional lactose was added to the product, therefore making still functional in the final food. If the enzyme were denatured in any way, then it could be a processing aid.
Be mindful of what you put on the label, for example, as far as Non-GMO Project certification: Processing aids are out of scope unless you put them on the label.
Most, but not all counties follow this logic.
Thank-you for the input, all.
We use two enzymes, both of which are insignificant amounts (0.2% and 0.4% w/w). The sources of the enzymes are Bacillus amyloliquefaciens and Aspergillus niger. Each enzyme is 'active' at their optimal temperatures but are put through a heat treatment of 140C. Their deactivation temperature is 95C.
All things considered above, the quantity used on a %w/w basis, the temperatures that the products are treated at, I feel as though I may be able to skip them being on the ingredients list (?).
If the information I have provided further changes anyone opinions, please feel free to comment further.
Thank-you again!
Since you are also from Canada, this link may be helpful to you:
https://www.canada.c...rocessing.html
"In Canada, enzymes that are used in food processing are regulated as food additives."