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Food and Feed Enzymes

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Biotechnology of Food and Feed Additives

Part of the book series: Advances in Biochemical Engineering/Biotechnology ((ABE,volume 143))

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Notes

  1. 1.

    The original stele is on exhibition in the Louvre in Paris.

  2. 2.

    Dr. Clifford W. Hesseltine (1991) said, “Dr. Jokichi Takamine was the father of commercial enzymology.”

  3. 3.

    Enzymes that are exclusively for the production of additives or the production of processing aids are, however, excluded from the new enzyme regulation.

  4. 4.

    Regulation (EC) No. 1332/2008, Article 4.

  5. 5.

    Regulation (EC) No. 1332/2008, Article 18(1).

  6. 6.

    Regulation (EC) No. 1332/2008, Article 7.

  7. 7.

    Regulation (EC) No. 1332/2008, Article 24.

  8. 8.

    Regulation (EC) No. 1332/2008, Article 18(2).

  9. 9.

    Including biobusiness.

  10. 10.

    In relation to the total number of enzymes.

  11. 11.

    Counting self-cloned organisms, although legal self-cloning of nonpathogenic naturally occurring microorganisms is excluded from Directive 90/219/EEC.

Abbreviations

AMFEP:

Association of Manufacturers and Formulators of Enzyme Products

BCWH:

Bacterial cell wall hydrolase

BHA:

2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole

BHT:

2,6-bis(1,1-dimethylethyl)-4-methylphenol

COT:

British Committee on Toxicology

DCP:

Dichloropropanol

EC:

European Commission or Enzyme Commission

EFSA:

European Food Safety Authority

GM:

Genetically modified

JECFA:

Joint FAO/WHO Expert Committee on Food Additives

MCPD:

Monochloropropanediol

SCF:

EU Scientific Committee on Food

StEP:

Staggered extension process

TFA:

Trans fatty acid

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Acknowledgments

This work was supported by the excellence initiative of the Hessian Ministry of Science and Art, which provides a generous grant for the Landes-Offensive zur Entwicklung Wissenschaftlich-Ökonomischer Exzellenz (LOEWE) research focus of insect biotechnology.

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Authors and Affiliations

  1. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392, Giessen, Germany

    Marco Alexander Fraatz, Martin Rühl & Holger Zorn

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  1. Marco Alexander Fraatz
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  2. Martin Rühl
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  3. Holger Zorn
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Correspondence to Holger Zorn .

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  1. Justus Liebig University Giessen Institute of Food Chemistry and Food Bio, Giessen, Germany

    Holger Zorn

  2. University of Appl. Sci. Mittelhessen Inst. Bioproc. Engin. & Pharm. Technol., Giessen, Germany

    Peter Czermak

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Fraatz, M.A., Rühl, M., Zorn, H. (2013). Food and Feed Enzymes. In: Zorn, H., Czermak, P. (eds) Biotechnology of Food and Feed Additives. Advances in Biochemical Engineering/Biotechnology, vol 143. Springer, Berlin, Heidelberg. https://doi.org/10.1007/10_2013_235

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