[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR184.1985]
[Page 584]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 184_DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS
SAFE--Table of Contents
Subpart B_Listing of Specific Substances Affirmed as GRAS
Sec. 184.1985 Aminopeptidase enzyme preparation derived from lactococcus
lactis.
(a) Aminopeptidase enzyme preparation is derived from the
nonpathogenic and nontoxicogenic bacterium Lactococcus lactis
(previously named Streptococcus lactis). The preparation contains the
enzyme aminopeptidase (CAS Reg. No. 9031-94-1; EC 3.4.11.1) and other
peptidases that hydrolyze milk proteins. The preparation is produced by
pure culture fermentation.
(b) The ingredient meets the specifications for enzyme preparations
in the Food Chemicals Codex, 3d ed. (1981), pp. 107-110, which are
incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR
part 51. Copies are available from the National Academy Press, 2101
Constitution Ave. NW., Washington, DC 20418, or may be examined at the
Division of Petition Control (HFS-215), Center for Food Safety and
Applied Nutrition, Food and Drug Administration, 1110 Vermont Ave. NW.,
suite 1200, Washington, DC, or at the National Archives and Records
Administration (NARA). For information on the availability of this
material at NARA, call 202-741-6030, or go to: http://www.archives.gov/
federal--register/code--of--federal--regulations/ibr--locations.html.
(c) In accordance with Sec. 184.1(b)(1), the ingredient is used in
food with no limitations other than current good manufacturing practice.
The affirmation of this ingredient as generally recognized as safe as a
direct human food ingredient is based upon the following current good
manufacturing practice conditions of use:
(1) The ingredient is used as an enzyme, as defined in Sec.
170.3(o)(9) of this chapter, as an optional ingredient for flavor
development in the manufacture of cheddar cheese, in accordance with
Sec. 133.113 of this chapter, and in the preparation of protein
hydrolysates.
(2) The ingredient is used at levels not to exceed current good
manufacturing practice.
[60 FR 54193, Oct. 20, 1995]
[[Page 585]]
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