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Category: enzyme preparations and microorganisms
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
| Chr. Hansen A/S |
| CHY-MAX® M
Flavor: characteristic CHY-MAX® M is a second-generation Fermentation-Produced Chymosin (FPC) offering high milk-clotting specificity combined with reduced proteolytic activity. The enzyme delivers numerous benefits to cheese manufacturers which vary according to application. |
| Chr. Hansen A/S |
| CHY-MAX®
Flavor: characteristic CHY-MAX® is nature's own milk clotting enzyme; pure Fermentation-Produced Chymosin.
CHY-MAX® has established itself as a market leader in virtually all cheese-producing countries. Because CHY-MAX® coagulants are very pure, they can be used to optimize the cheese production process and obtain high cheese quality. CHY-MAX® offers high milk-clotting performance and optimal flavour and texture development.
CHY-MAX® is offered in different volumes and strengths, in both liquid and granulated forms. CHY-MAX® is certified Kosher, Halal, Vegetarian and GMO-Free. |
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | enzyme preparations and microorganisms |
| Recommendation for milk clotting enzyme from aspergillus niger var. awamori usage levels up to: | | | not for fragrance use.
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| Recommendation for milk clotting enzyme from aspergillus niger var. awamori flavor usage levels up to: |
| | not for flavor use.
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Safety References:
| European Food Safety Authority (EFSA) reference(s): |
Explanatory Note for the Guidance of the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF) on the Submission of a Dossier on Food Enzymes
View page or View pdf |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| National Institute of Allergy and Infectious Diseases: | Data |
References:
Other Information:
Potential Blenders and core components notePotential Uses:
Occurrence (nature, food, other): noteSynonyms:
| | aspartyl protease from aspergillus niger var. awamori | | | chymosin B from aspergillus niger var. awamori | | | chymosin B from aspergillus niger var. awamori containing the prochymosin B gene | | | rennin from aspergillus niger var. awamori |
Articles:
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