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FSANZ: Call for submissions on a new processing aid

Food Standards Australia New Zealand (FSANZ) has called for submissions on an application to allow the use of protein glutaminase as a processing aid.

FSANZ Chief Executive Officer Mark Booth said the enzyme is used to enhance protein solubility in various applications such as baking, pasta/noodle making, milk, dairy meat, fish, grain processing, yeast products and egg based products.

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

"FSANZ has determined there are no public health or safety issues associated with using this enzyme.

All FSANZ 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.

The closing date for submissions is 6pm (Canberra time) 2 November 2017.

More information

· Application A1136 – Protein Glutaminase as a Processing Aid (Enzyme)

· How to make a submission

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