Serial No.

Enzyme

Host

Expression vector

Function

Notes

1

Polygalacturonase

Aspergillus niger

Aspergillus niger

Improve the extraction rate and clarification degree of juice

shall conform to GB 1886.174-2016 National Food Safety Standard Food Additive Enzyme Preparations for Food Industry
 

2

Maltotetraohydrolase

Bacillus licheniformis

Pseudomonas stutzeri

Postpone flour aging when making bakery food

3

Alpha-glucosidase

Trichoderma reesei

Aspergillus niger

Turn the maltose oligosaccharide in grains into IMO (isomalto-oligosaccharide into) during the grain processing

4

Carboxypeptidase

Aspergillus niger

Aspergillus niger

Remove bitter flavor and accelerate the form of fragrance during cheese and fermented meat products processing

5

Lipase

Aspergillus niger

Fusarium culmorum

Improve the stability of dough fermentation when making bakery food

Serial No.

Name

Function

Food classification number

Food Category

Maximum usage amount (g/kg)

Note

1

Rosemary extract

Antioxidant

14.03.02

Plant-based protein beverage

0.15

—

Name

Function

Usage Scope

1

Phosphoric acid

Autolysis accelerator

Can be used in the processing techniques of processed yeast products

Serial No.

Nutrition Fortifier

Food classification number

Food Category

Usage amount

Quality standard

1

Selenized carrageenan

01.03.02

Modified milk powder (except for milk powder for children)

140 μg/kg～280 μg/kg

Shall conform to GB 1903.23 Food Nutrition Fortifier Selenized Carrageenan

Modified milk powder (only for children)

60 μg/kg～130 μg/kg

06.02

Rice and its products

140 μg/kg～280 μg/kg

06.03

Wheat flour and its products

140 μg/kg～280 μg/kg

06.04

Multi-grain flour and its products

140 μg/kg～280 μg/kg

07.01

Bread

140 μg/kg～280 μg/kg

07.03

Biscuit

30 μg/kg～110 μg/kg