Submissions open for new processing aid

Submissions are invited on an application to allow the use of protein glutaminase as a processing aid in the manufacture of certain food products.

Amano Enzyme Inc. (Amano) has applied to Food Standards Australia New Zealand (FSANZ) asking to amend Schedule 18 of the Food Standards Code to permit the use of glutaminase from Chryseobacterium proteolyticum.

Protein glutaminase enhances protein solubility in various applications such as baking, pasta making, milk, dairy, meat, fish, grain processing, yeast products and egg-based products. The enzyme can therefore improve protein functionality in food, and this forms the basis for Amano’s application.

“The enzyme improves emulsification, foam stabilisation and gelling, and decreases flavour fade or ‘off flavour’ problems associated with flavour-protein interactions,” said FSANZ Chief Executive Officer Mark Booth.

The risk assessment for this application was only for protein glutaminase sourced from one particular non GM strain of Chryseobacterium proteolyticum (strain AE-PG). After assessing protein glutaminase sourced from that particular strain, FSANZ concluded that there are no public health and safety issues associated with using the enzyme.

The assessment conclusion stated: “The enzyme performs its technological purpose during processing and manufacture of food after which it is inactivated therefore not performing any technological function in the final food. It is appropriately categorised as a processing aid and not a food additive.”

FSANZ has prepared a draft variation to permit its use as a processing aid. Decisions on applications are notified to ministers responsible for food regulation, who can ask for a review or agree that the standard should become law.

For more information on Application A1136, click here. The period for submissions closes 2 November 2017.

Information reproduced with permission of Food Standards Australia New Zealand.