DSM Applies to FSANZ for Approval of Amylomaltase as a Processing Aid
This Application seeks to amend Standard 1.3.3 – Processing Aids of the Australia New Zealand Food Standards Code (the Code) to allow the use of a new enzyme, amylomaltase, sourced from a genetically modified (GM) Bacillus amyloliquefaciens microorganism containing the gene for amylomaltase from Thermus thermophilus, as an approved food processing aid.
Nov 2 2011 --- Food Standards Australia New Zealand (FSANZ) has called for written submissions on applications to include amylomaltase as a processing aid in the Food Standards Code.
FSANZ Chief Executive Officer Steve McCutcheon said FSANZ had received an application from DSM Food Specialties for the use of amylomaltase, sourced from a genetically modified (GM) strain of Bacillus amyloliquefaciens, as a processing aid to produce modified starch products as an ingredient in dairy products.
“All GM foods undergo a comprehensive premarket safety assessment by FSANZ before being approved in the Food Standards Code,” Mr McCutcheon said.
“FSANZ welcomes comments from government agencies, public health professionals, industry and the community on the application.”
The period for submissions closes 14 December 2011.
Food Standards Australia New Zealand (FSANZ) received an Application from DSM Food Specialties on 21 April 2011. This Application seeks to amend Standard 1.3.3 – Processing Aids of the Australia New Zealand Food Standards Code (the Code) to allow the use of a new enzyme, amylomaltase, sourced from a genetically modified (GM) Bacillus amyloliquefaciens microorganism containing the gene for amylomaltase from Thermus thermophilus, as an approved food processing aid.
The proposed use of the enzyme is to produce modified potato starch by converting glucose units from amylose to amylopectin. The Applicant claims the modified potato starch has excellent thermo-reversible gelling properties and may be used as a replacement for fat and casein and other fat and casein substitutes in food. Typical applications in which the modified potato starch is proposed to be used as an ingredient include yoghurts and yoghurt drinks, ice cream, cheese analogues and low fat spreads. The production organism (B. amyloliquefaciens) has a history of safe use in production of enzyme processing aids.
A pre-market assessment and approval of any new processing aid, including new enzymes which are regulated as processing aids, is required before they can be used in the production of food sold in Australia and New Zealand.
