Sl.No

Enzyme Name

Prod uction Orga nism

Donor Orga nism or Source

Functional and techn ological purpose

Indicative food uses

Residu al level (mg/ kg) (Not more than)

1.

Glucose oxidase

(EC No. 1.1.3.4)

Asperg illus oryzae

Aspergillus niger

Dough stabilizer

Baking and other cerealb ased proc esses (bread, pasta, noodles, snacks)

GMP

Aspe rgillus niger

Peni cillium chrys ogenum

Dough stabilizer, food prese rvative, color stabilizer and for reduced alcohol wine production

Bakery products and other cereal based products (e.g. pasta, noodles, snacks), Egg processing, fruit and vegetable processing, Production of beer and other cereal based beverages

GMP

Asper gillus niger

Asper gillus niger

For conversion of glucose to gluconic acid in presence of dissolved oxygen

In food processing to remove glucose and oxygen and in bakery application

GMP

2.

Hexose oxidase

(EC No. 1.1.3.5)

Hans enula polym orpha

Chondrus crispus

To catalyze the oxidation of C6 sugars into their corresponding lactones and hydrogen peroxide

In food processing of wide range of products for doughstrengthenin, oxygen scavenging, curd formation and to reduce the occurrence of excessive maillard reactions

GMP

3.

Catalase

(EC No. 1.11.1.6)

Asper gillus niger

Asper gillus niger

Cata lyzes the decom position of hydrogen peroxide to water and oxygen

In food processing for enzymatic production of gluconic acid, removal of hydrogen peroxide or generation of oxygen in foods and beverages

GMP

Trichod erma reesei

Aspergi llus niger

Cata lyzes the decom position of hydrogen peroxide to water and oxygen

For egg processing

GMP

4.

Peroxidase

(EC No. 1.11.1.7)

Asper gillus niger

Marasmius scorodonius

Preser vation of raw milk, yoghurt and cheese

Dairy processing (whey processing) and Production of bakery products

GMP

5.

Phosphatidylcholi ne-sterol Oacyltransferase ( EC No. 2.3.1.43)

Bacillus licheniformis

Aeromonas salmonicida

Modifi cation of phospho lipids to lysophos pholipids and cholesterol ester

Baking, dairy, egg processing, fats and oils Processing, meat processing

GMP

6.

1,4-alpha-glucan branching (EC No. 2.4.1.18)

Bacillus subtilis

Rhodo thermus obamensis

Converts amylose into amylopectin

Starch processing

7.

4-α glucano transferase (amylom altase) ( EC No. 2.4.1.25)

Bacillus amyloli quefa ciens

Thermus therm ophilus

Modifi cation of the structural prope rties of starch to mimic fat.

Starch processing

GMP

8.

Triacy lglycerol Lipase

(EC No. 3.1.1.3)

Asper gillus niger

Fusarium culmorum

Impro vement of texture of fat in bakery products, flavour modification, interesterification of fats, degumming of oils and fats

Production of bakery products dairy processing oils and fats processing

GMP

Kluyver omyces lactis

Calf, goat, lamb

Improv ement of texture of n bakery products, flavour modification, interesterification of fats, degumming of oils and fats

Produ ction of bakery products dairy processing oils and fats processing

GMP

Hansenula poly morpha

Fusarium hetero sporum

Impro vement of texture of bakery products, modifying egg yolk for use in cake preparation and degumming of oils and fats

Production of Bakery products, egg processing, fats and oils processing

GMP

Asper gillus niger

Candida anta rctica

Degum ming of oils and fats

Oils and Fats processing

GMP

Aspergillus oryzae

Humicola lanuginosa and Fusarium oxysporum

Improve ment of texture of bakery products, flavour modification, modifying egg yolk for use in cake preparation interesterification of fats, degumming of oils and fats

Bakery and other cereal based products(brea d, pasta, noodles, snacks), brewing and other cerealbased beverages, egg processing oils and fats processing

GMP

Asper gillus oryzae

Fusarium oxyspo rum

Improv ement of texture of bakery products, flavour modifi cation, modifying egg yolk for use in cake preparation interesteri fication of fats, degum ming of oils and fats

Bakery and other cerealbased products (bread, pasta, noodles, snacks)

Egg proce ssing, brewing and other cerealbased beverages

GMP

Asper gillus oryzae

Thermo myces lanugi nosus

Improve ment of texture of bakery products, flavour modifi cation, modifying egg yolk for use in cake prepa ration, interesteri fication of fats, degumming of oils and fats

Bakery and other cereal based products (bread, pasta, noodles, snacks), brewing and other cereal based beverages egg proce ssing oils and fats proces sing

GMP

Asper gillus oryzae

Rhizo mucor miehei

Intereste rification of fats, degumming of oils and fats

oils and fats proce ssing

GMP

Tricho derma reesei

Asper gillus niger

As a proce ssing aid in food manufa cturing to catalyze the hydro lysis of ester bonds in trigly cerides primarily in 1 and 3 posi tions of fatty acids in triglyc erides with release of fatty acids and glycerol

For use in baking and brewing process, in the manu facture of cereal beverage, in pasta prod uction, and in potable alcohol production

GMP

9.

Phospholipase A2

(EC No. 3.1.1.4)

Aspergillus niger

Porcine pancreas

Oil degumming

Production of bakery products , egg processing, oils and fats processing

GMP

10.

Lysophospholipase

(EC No. 3.1.1.5)

Aspergillus niger

Aspergillus niger

Dough stabilizer, Improv ement of texture of bakery products, enhance filtration rate of syrups, De-gumming of oils and fats

Bakery and other cereal based products(brea d, pasta, noodles, snacks) starch based products oils and fats processing

GMP

11.

Pectin esterase

EC No. 3.1.1.11)

Aspergillus niger

Aspergillus niger

Juice extra ction, concen tration and clarifi cation of fruit juices, gelation of fruit, and to modify texture and rheology of fruit and vegetable-based products

Fruit and vegetable products, flavouring production

GMP

Asper gillus oryzae

Asper gillus aculeatus

Juice extrac tion, concen tration and clarifi cation of fruit juices, gelation of fruit, and to modify texture and rheology of fruit and vegetable-based products

Fruit and vegetable products

GMP

12.

Phospholipase A1

(EC No. 3.1.1.32)

Aspergillus oryzae

Fusarium venenatum

To modify the functio nality of dairy products and its ingredients

Milk and dairy based products

GMP

Aspergillus niger

Aspe rgillus niger

De-gumming of oils and fats

Oils and fats processing

GMP

Aspergillus niger

Talaro myces leyce ttanus

De-gumming of oils and fats

Oils and Fats processing

GMP

13.

3-phytase (EC No. 3.1.3.8)

Aspergillus niger

Asper gillus niger (A. niger also include A. tubingensis)

Phytate reduction in cereals and legumes

Bakery products and other cereal and legume based products (e.g. pasta, noodles, snacks), soy sauce

GMP

14.

Phytase (EC No. 3.1.3.26)

Tricho derma reesei

Buttiauxella sp.

Hydro lysis of phytic acid

In potable alcohol production and in animal feed

GMP

15.

Phos pholipase C (EC No. 3.1.4.3)

Pichia pastoris (now renamed as Komagataellapha ffiï)

Soil

De-gumming of oils and fats

Oils and fats processing

GMP

Bacillus licheniformis

Bacillus thuringiensis

De-gumming of oils and fats

Oils and fats processing

GMP.

16.

Phosphoinositide phospholipase C (EC No. 3.1.4.11)

Pseudo monas fluorescens

Soil

De-gumming of oils and fats

Oils and fats processing

GMP

Bacillus licheniformis

Pseudo monas sp62186

De-gumming of oils and fats

Oils and Fats processing

GMP

17.

Alpha – amylase (EC No. 3.2.1.1

Bacillus subtilis

Alicyclo bacillus pohliae

Antis taling agent in combi nation with lipase

Bakery products

GMP

Bacillus licheniformis

Bacillus licheni formis

Liquef action and thinning of starch, fermentation, Starch processing into dextrins and of oligosaccharides. High DE-maltodextrin production

Brewing, Potable alcohol production, Grain or Carbohydrate , nonalcoholic Beverages, and bakery products, processing of starch for other purposes

GMP

Bacillus licheniformis

Geobacillus stearothermophilus

Liquefaction and thinning of starch, fermentation, starch processing into dextrins and oligosaccharides and high DE-maltodextrin.

Processing of starch for baking, brewing and fermentation

GMP

Bacillus licheniformis

Cytophaga sp.

Lique faction and thinning of starch, fermentation

Processing of starch for baking and brewing processes

GMP

Pseudo monas fluorescens

Thermo coccales

Starch processing into dextrins and oligosac charides and high DE-maltodextrin

Processing of starch for baking, brewing and fermentation

GMP

Aspergillus niger

Rhizo mucor pusillus

Starch processing into dextrins and oligosac charides and high DE- maltodextrin

Processing of starch for baking, brewing and fermentation and other processes

GMP

Trichoderma reesei

Aspergillus clavatus

Starch processing into dextrins and of oligosaccharides. High DE-maltodextrin production

In Carbohydrate or starch processing, brewing and potable alcohol production

GMP

Trichoderma reesei

Aspergillus kawachii

Starch processing into dextrins and of oligosaccharides. High DE-maltodextrin production

In Carbohydrate or starch processing, brewing and potable alcohol production

GMP

Bacillus amyloliquefaciens

Bacillus amyloliquefaciens

As processing aid in food manufacturing to hydrolyze polysaccharides

Carbohydrate or grain processing, potable alcohol production, brewing, cereal processes, non-alcoholic beverages

GMP

Trichoderma reesei

Aspergillus terreus

Starch processing into dextrins and of oligos accharides. High DE-malto dextrin production

Brewing, Potable alcohol production, grain or carbohydrate, non-alcoholic beverages, cereal processes

GMP

18.

Beta- amylase (EC No. 3.2.1.2)

Bacillus licheni formis

Bacillus flexus

Starch processing into maltose

Starch processing for maltosebased syrups

GMP

19

Glucoa mylase (Glucan 1,4- alpha- glucosidase or Acid malt ase or Amyloglucosidase) (EC No. 3.2.1.3)

Trichoderma reesei

Trichoderma reesei

Processing of polysacc harides and oligosac charides for improved fermen tation and liquefaction

Brewing, fermentation and starch liquifaction and saccharifactio n

GMP

Aspergillus niger

Gloeophy llum trabeum

Processing of polysacc harides and oligosaccharides for improved brewing fermentation, clarification and starch liquefaction , starch liquefaction and Saccharification

Brewing, fermentation and starch liquifaction and saccharifactio n

GMP

Aspergillus niger

Aspergillus niger

Processing of polysacc harides and oligosa ccharides for improved brewing fermentation, clarification and starch liquefaction

Brewing, fermen tation and starch liquef action and sacch arificati on

GMP

Aspergillus niger

Talaro myces emersonii

Proces sing of polysac charides and oligosacc harides for improved brewing fermentation, clarifi cation and starch liquefaction

Brewing, fermen tation and starch lique faction and sacchar ificati on processes

GMP

Aspergillus niger

Trametes cingulata

Processing of polysac charides and oligosac charides for improved brewing fermentation, clarification and starch liquefaction and Saccharification

Brewing, fermentation and starch liquefaction and saccharificati on processes

GMP

Aspergillus niger

Penicillum oxalicum

Processing of polysac charides and oligosac charides for improved brewing fermentation, clarification and starch liquefactionandSaccharific ation

Brewing, ferme ntation and starch liquifaction and saccharifactio n

GMP

Trichoderma reesei

Aspe rgillus fumi gatus

Proce ssing of polysac charides and oligosac charides for improved fermen tation and liquefaction

For carbohydrate or grain processing, brewing and potable alcohol production

GMP

Trichoderma reesei

Fusarium verticillioides

Processing of polysac charides and oligosac charides for improved fermen tation and liquefaction

For carbohydrate or grain processing, brewing and potable alcohol production

GMP

20.

Cellulase (EC No. 3.2.1.4)

Trichoderma reesei

Aspergillus fumigatus

Hydrolysis of amorphous cellulose

Brewing

GMP

Trichoderma reesei

Penicillium emersonii

Hydrolysis of amorphous cellulose. Saccharification

Brewing

GMP

Trichoderma reesei

Trichoderma reesei

As processing aid in food manufacturing or breakdown of cellulose

For carbohydrate processing, potable alcohol production, maceration in fruit and vegetable processing, brewing and wine production and in food processing of other wide range of products like coffee

GMP

21.

Beta- glucanase (endo-beta glucanase or endo1,3-beta glucanase) (EC No. 3.2.1.6)

Bacillus subtilis

Bacillus subtilis

Hydro lysis of betagl ucans, to improve the brewing properties of beer

Brewing processes

GMP

22.

Xylanase (Endo-1,4-betaxylanase) (EC No. 3.2.1.8)

Aspergillus niger

Aspergillus niger

Hydrolysis of plant carbohydrates to improve quality of bakery products (firmness, stiffness, consistency and others)

Bakery and other cereal based products

GMP

Aspergillus oryzae

Humicola lanuginosus

Dough stabilizer, enhancing loaf volume, enhance crumb structure and bloom

Bakery products

GMP

Bacillus subtilis

Bacillus subtilis

Dough stabilizer, ehancing loaf volume, enhance crumb structure bloom and loaf softening, hydrolysis of plant carboh ydrates to improve quality of bakery products (firm ness, stiffness, consis tency and others)

Bakery products, carboh ydrate or starch proce ssing, Brewing, Potable alcohol produ ction, non-alcoholic bevera ges processing

GMP

Trichoderma reesei

Talaro myces leycett anus

To improve filtration in brewing, Starch liquefaction and enhance oil extraction from grain

Baking and Brewing and oil extraction

GMP

Aspergillus niger

Rasamsonia emersonii

Dough stabilizer, enhancing loaf volume, crumb structure, bloom and loaf softening, improving filtration in brewing, starch liquefaction

Bakery products production of beer and other cereal based beverages

GMP

Trichoderma reesei

Aspergillus niger

Dough stabilizer, enhancing loaf volume, crumb structure, bloom and loaf softening, to improve filtration in brewing, starch liquefaction

Brewing and baking productspota ble alcohol production, non-alcoholic beverages

GMP

Aspergillus oryzae

Aspergillus aculeatus

Dough stabilizer, enhance loaf volume, crumb structure, bloom and loaf softening, to improve filtration in brewing, starch liquefaction

Baking brewing and other cerealbased beverages and starch processing

GMP

Bacillus licheniformis

Bacillus licheniformis

Dough stabilizer, enhancer of loaf volume, enhance crumb structure,bloom and loaf softening. starch lique faction

Baking and brewing processes grain treatment

GMP

Trichoderma reesei

Fusarium verticillioides

Hydro lysis of plant carboh ydrates to improve quality of bakery products (firmness, stiffness, consistency and others)

As processing aid in carboh ydrate or starch proce ssing and potable alcohol production

GMP

23.

EndoPolygalacturonase (Pectinase) (EC No 3.2.1.15)

Aspergillus niger

Aspergillus niger

Extraction and clarifi cation of juice from fruits and vege tables, extraction of flavors

Fruit and vegetable processing, flavouring production

GMP

24.

Alpha-glucosidase (EC No 3.2.1.20)

Tricho derma reesei

Aspergillus niger

Aids in fermentation, hydrolysis of terminal, non-reducing (1 ~4)- linked alpha-D-glucose residues with release of alpha-D-glucose

Brewing and starch processing

GMP

25.

Lactase (Betagalactosidase) (EC No 3.2.1.23)

Kluyve romyces lactis

Kluyve romyces lactis

Hydrol ysis of lactose content of in whey or milk

Dairy products and processing

GMP

Bacillus subtilis

Bifidobacterium bifidum

Hydro lysis of lactose content of whey or milk

Dairy products and , production of GOS (galac tooligosa cchari de)

GMP

Aspergillus niger

Asper gillus oryzae

Hydrol ysis of lactose content of whey or milk

Dairy products and processing

GMP

Bacillus licheniformis

Bifidobacterium bifidum

Hydrol ysis of lactose content of whey or milk

Dairy products and processing

GMP

Bacillus subtilis

Lactoba cillus delbr ueckii subsp. bulgaricus

Hydro lysis of lactose content of in whey or milk

dairy proce ssing, GOS (galact ooligosa cchari de) production and produ ction of low lactose products

GMP

Asper gillus oryzae

Asper gillus oryzae

Hydrol ysis of lactose content of in whey or milk

In dairy processing, GOS (galact ooligos acchari de) production and production of low lactose products

GMP

26.

Trehalase (EC No 3.2.1.28)

Tricho derma reesei

Tricho derma reesei

Starch processing for ferme ntation

Brewing process

GMP

Asper gillus niger

Mycelio phthorase pedo nium

Starch processing for fermen tation

Brewing process

GMP

27.

Pullulanase (EC No 3.2.1.41)

Bacillus licheni formis

Bacillus deram ificans

Hydro lysis of pullulan in starch proces sing, as processing aid in effic ient starch hydrolysis and sacchari fication

Brewing processes and produ ction of sweeteners, manu facture of starch or carboh ydrate processing

GMP

Bacillus subtilis

Bacillus acidopul lulyticus

Hydrol ysis of pullulan in starch processing

Brewing processes and manu facture of sweeteners

GMP

Bacillus subtilis

Bacillus derami ficans

Hydro lysis of pullulan in grain proce ssing

Brewing and starch processing

GMP

28.

Alpha arabinof urano sida se (EC No. 3.2.1.55)

Tricho derma reesei

Talaro myces pinop hilus

Separation of soluble and starch or gluten fractions

Potable alcohol production

GMP

29.

Maltot etraoh ydrol ase or glucan 1,4-alphamaltotetraohydrol ase (EC No. 3.2.1.60)

Bacillus licheni formis

Pseudo monas stutzeri (saccha rophila)

Dough stabilizer, antistaling agent in baking, antiret rogradation agent to enhance the quality attributes of bakery products

Baking, carbohydrate or grain processing

GMP

30.

Mannan endo-1,4- beta- mannosidase (β-mannanase) (EC No. 3.2.1.78)

Aspergillus niger

Talaro myces leycet tanus

Hydrol ysis of mannan to inhibit gel form ation during freeze-drying of the instant coffee

Coffee processing

GMP.

31.

Glucan 1,4-alphamaltohydrolase (Maltogenic alphaamylase ) (EC No 3.2.1.133)

Bacillus subtilis

Geobacillus stear other mophilus

Anti-staling agent to prevent retrod egrada tion of starch in baking, industry.

Production of tailor-made sweetener syrups with low viscosity, high maltose contents

Bakery products and sweetener syrups

GMP

Bacillus licheni formis

Geobacillus stear ozther mophilus

Anti-staling agent to prevent retro-degradation of starch in baking, industry.

Production of tailor-made sweetener syrups with low viscosity, high maltose contents

As processing aid in bakery, starch processing, brewing and potable alcohol

GMP

32.

Carboxy peptidase (EC No. 3.4.16.5)

Asper gillus niger

Asper gillus niger

Used to accelerate the develop ment of flavors and the de-bittering during the ripening process of cheese. debitteringagent in cheese manufacture.

Cheese, enzyme modified cheese, cheese powders and fermented meat

GMP

33.

Chymotrypsin (EC No. 3.4.21.1)

Bacillus licheniformis

Nocardio psisprasina

Increased digestibility of protein and reduce allerge nicity

Protein hydro lysis, yeast processing

GMP.

34.

Serine protease with trypsin specificity Or (Trypsin) (EC No. 3.4.21.4)

Fusarium vene natum

Fusarium oxysporum

Incre ased digesti bility of protein and reduce allerge nicity

Dairy processing protein hydrolysis

GMP

35

Acid prolylen dopep tida se (EC No. 3.4.21.26)

Asper gillus niger

Asper gillus niger

Degra dation of cereal storage proteins to smaller peptides for optimal fermen tation beer stability, preven tion of chill haze without loss of foam properties

Beer and other cereal based beverages

GMP

36.

Serine protease (Subtilisin) (EC No. 3.4.21.62)

Bacillus subtilis

Bacillus amylo liquefa ciens

Facili tates protein hydrolysis during processing

Protein processing

GMP

Bacillus licheni formis

Pyroc occus furiosus

Hydrol ysis of proteins

Protein hydro lysis and protein hydro lysates

GMP

Bacillus subtilis

Bacillus lentus

To catalyze protein hydro lysis

As proce ssing aid in plant protein processing, fish and seafood protein processing, yeast processing, animal protein processing, xanthan gum processing, and microalgae processing

GMP.

37.

Chymosin (EC No. 3.4.23.4)

Trichoderma reesei

Bos taurus (bovine)

Milk Coag ulant, processing aid in cheese manufa cturing. Chymosin helps in coag ulating milk by hydro lyzing milk protein

Milk or dairy proce ssing, production of cheese, whey and lactose

GMP

Kluyvero myces lactis

Bovine pro-chymosin

Milk Coag ulant

Milk processing

GMP

38.

Asper gillopep sin I, asp artic prote ase) (EC No. 3.4.23.18)

Tricho derma reesei

Tricho derma reesei

Cata lyses hydro lysis of proteins with broad speci ficity

Processing of proteins, clarification of fruit and vegetable juices and alcoholic drinks, modification of wheat gluten in bakery products

GMP

39.

Mucor pepsin (Mucor rennin) (EC No. 3.4.23.23)

Asper gillus oryzae

Rhizo mucor miehei

Milk coagulation in cheese making.

Dairy processing

GMP.

40

Bacillo lysin (Bacillus metal loendop eptid ase) (EC No. 3.4.24.28)

Bacillus amylo lique faciens

Bacillus amyl olique faciens

Protein processing into peptides and hydrol ysate

Production of bakery products and other cereal based products (e.g. pasta, noodles, snacks), production of beer and other cereal based beverages, dairy processing, flavouring production, production of cereal based distilled alcoholic beverages, protein processing and yeast processing

GMP

Bacillus subtilis

Bacillus amyl olique faciens

Protein processing into peptides and hydrol ysate

Production of bakery products and other cereal based products (e.g. pasta, noodles, snacks), production of beer and other cereal based beverages, dairy processing, flavouring production, production of cereal based distilled alcoholic beverages, protein processing and yeast processing

GMP

41.

Asparag inase (EC No 3.5.1.1)

Asper gillus niger

Asper gillus niger

Reduce acrylamide levels

Production of bakery products and other cereal based products (e.g. pasta, noodles, snacks) potato processing and coffee processing

GMP

Asper gillus oryzae

Asper gillus oryzae

Reduce acryla mide levels

Baking and other cerealbased processes (bread, pasta, noodles, snacks) coffee proce ssing and potato proce ssing

GMP

Bacillus subtilis

Pyroco ccus furiosus

Reduce acry lamide levels

Baking and other cerealbased processes (bread, pasta, noodles, snacks) coffee and cocoa processing fruit and vegetable processing

GMP

42.

Gluta minase (EC No. 3.5.1.2)

Bacillus licheni formis

Bacillus licheni formis

In controlling the taste and flavor of fermented foods containing ingredients such as; casein, whey protein, soy and wheat protein

Dairy processing egg processing protein processing yeast processing

GMP

43.

Acetolactate decar boxylase (Alpha - aceto lactate decarbox ylase) (EC No. 4.1.1.5)

Bacillus licheni formis

Bacillus brevis

In brewing beverage processes and beverage alcohol (distilling) processes 1) Reduces formation of diacetyl during fermentation and thereby a reduction of the off-flavours 2) Enhances maturation process and thereby reduces production time.

Brewing and other production of cereal based alcoholic beverages

GMP

Bacillus subtilis

Brevibacillus brevis

Butanoate metabo lism and C-5 branched dibasic acid metabolism

In brewing and potable alcohol production

GMP

44.

Pectin lyase (EC No. 4.2.2.10)

Asperg illus niger

Asper gillus niger

Enhances juice extraction from vegetables and fruits and for juice clarification

Fruit and vegetable processing, production of wine, flavouring production and coffee processing

GMP

45.

Glucose isomerase (EC No. 5.3.1.5)

Strepto myces rubigi nosus

Strep tomyces rubigi nosus

Reversible isomeriz ation of glucose to fructose

Production of high fructose corn syrup

GMP .”.