[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2004]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR184.1148]

[Page 487-488]
 
                        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. 184.1148   Bacterially-derived carbohydrase enzyme preparation.

    (a) Bacterially-derived carbohydrase enzyme preparation is obtained 
from the culture filtrate resulting from a

[[Page 488]]

pure culture fermentation of a nonpathogenic and nontoxigenic strain of 
Bacillus subtilis or B. amyloliquefaciens. The preparation is 
characterized by the presence of the enzymes [alpha]-amylase (EC 
3.2.1.1) and [beta]-glucanase (EC 3.2.1.6), which catalyze the 
hydrolysis of O-glycosyl bonds in carbohydrates.
    (b) The ingredient meets the general requirements and additional 
requirements in the monograph on enzyme preparations in the Food 
Chemicals Codex, 4th ed. (1996), pp. 128-135, which is 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 Center for Food 
Safety and Applied Nutrition's Library, 5100 Paint Branch Pkwy., College 
Park, MD 20740, or at the Office of the Federal Register, 800 North 
Capitol Street, NW., Suite 700, Washington, DC. In addition, antibiotic 
activity is absent in the enzyme preparation when determined by an 
appropriate validated method such as the method ``Determination of 
antibiotic activity'' in the Compendium of Food Additive Specifications, 
vol. 2, Joint FAO/WHO Expert Committee on Food Additives (JECFA), Food 
and Agriculture Organization of the United Nations, Rome, 1992. Copies 
are available from Bernan Associates, 4611-F Assembly Dr., Lanham, MD 
20706, or from The United Nations Bookshop, General Assembly Bldg., rm. 
32, New York, NY 10017, or by inquiries sent to http://www.fao.org. 
Copies may be examined at the Center for Food Safety and Applied 
Nutrition's Library, 5100 Paint Branch Pkwy., College Park, MD 20740.
    (c) In accordance with Sec. 184.1(b)(1), the ingredient is used in 
food with no limitation other than current good manufacturing practice. 
The affirmation of this ingredient as GRAS as a direct 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 to hydrolyze polysaccharides (e.g., starch).
    (2) The ingredient is used in food at levels not to exceed current 
good manufacturing practice.

[64 FR 19894, Apr. 23, 1999]