Enzymatic preparations

Enzymatic preparations are used to ensure a function during a technological process. They are more or less purified extracts from plants, animals or microorganisms that have or have not been genetically modified. They present a main enzymatic activity.

Enzymatic preparations are either additives (active enzyme in finished products), or processing aids (no enzymatic activity found in finished products and enzymatic preparation present at the technically unavoidable dose).

Enzymatic additives are subject to the ministerial order of 2 October 1997 amended. Only two enzymes are currently authorised as additives: lysozyme and invertase. Enzymatic processing aids are subject to the ministerial order of 19 October 2006.

Authorisation application dossiers are submitted by petitioners to the DGCCRF which submits a request to Afssa. Afssa then has 4 months in which to produce an opinion on the assessment of health risks and the interest of this enzymatic preparation for a precise technological application in the food business (Decree no. 2001-725 of 31 July 2001).
Paquet hygiene
Maladies a prion ou EST
Microbiological hazards
Microbiological risk assessment
Enzymatic preparations
Opinions and/or reports related to this topic (mainly in french) :
Antibiotic resistance
Hygiene alimentaire
Nutrition Composition
Physico-chemical risk
Mineral water and drinking water
Studies and surveys on Food
Human food
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