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Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives

INVERTASE FROM SACCHAROMYCES CEREVISIAE
INS: 1103
Chemical names: beta-FRUCTOFURANOSIDASE; EC 3.2.1.26)
Functional class: ENZYME PREPARATION (USED IN CONFECTIONERY AND PASTRY APPLICATIONS)
Latest evaluation: 2001
ADI: ACCEPTABLE
Comments: Invertase from Saccharomyces cerevisiae that meets the specifications developed at the fifty-seventh meeting was considered to be acceptable because S. cerevisiae is commonly used in the preparation of food. Its use should be limited by Good Manufacturing Practice.
Report: TRS 909-JECFA 57/14
Specifications: COMPENDIUM ADDENDUM 9/FNP 52 Add.9/45
Tox monograph: FAS 48-JECFA 57/17
 
30 Jan 03    




    See Also:
       Toxicological Abbreviations