Articles:
Notes:
a family of neutral serine proteases with chymotrypsin-like activity. chymases are primarily found in the secretory granules of mast cells and are released during mast cell degranulation. Component of Rennet which is used commercially in manuf. of cheese. The predominant milk-clotting enzyme from the abomasum of the suckling calf. Derived from the proenzyme renninogen
Chymosin (or rennin) is an aspartic acid protease enzyme found in rennet. It is produced by the cow, in the lining of the abomasum (its fourth stomach). Bovine chymosin is produced nowadays recombinantly in E.coli, Aspergillus niger var awamori, and K.lactis as alternative resource to the one from the cows. The gene is found in humans (on chromosome 1), but it is not in a functioning form. Rennin is produced by gastric chief cells in infants to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.
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| CAS Number: | 9001-98-3 | |
| ECHA EC Number: | 232-645-0 | |
| FDA UNII: | VT6PI051PW | |
Category: enzyme preparations and microorganisms
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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| JECFA Food Additive: | Chymosin B from Kluyveromyces lactis containing the Prochymosin B Gene |
| FDA Mainterm (SATF): | 977156-61-8 ; CHYMOSIN PREPARATION, KLUYVEROMYCES MARXIANUS VAR. LACTIS |
| FDA Regulation: | |
| FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE Subpart B--Listing of Specific Substances Affirmed as GRAS Sec. 184.1685 Rennet (animal-derived) and chymosin preparation (fermentation-derived). | |
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| BOC Sciences |
| For experimental / research use only. |
| RENNIN FROM CALF STOMACH ACTIVITY: 20 UNITS MG 95% |
| 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:
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | enzyme preparations and microorganisms | ||
| Recommendation for milk clotting enzyme from kluyveromyces lactis usage levels up to: | |||
| not for fragrance use. | |||
| Recommendation for milk clotting enzyme from kluyveromyces lactis flavor usage levels up to: | |||
| not for flavor use. | |||
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 | |
| ClinicalTrials.gov: | search |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| National Institute of Allergy and Infectious Diseases: | Data |
| Chemidplus: | 0009001983 |
References:
| Canada Domestic Sub. List: | 9001-98-3 |
| Pubchem (sid): | 135294620 |
Other Information:
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | Search |
| FooDB: | FDB018681 |
| FDA Listing of Food Additive Status: | View |
| VCF-Online: | VCF Volatile Compounds in Food |
| Wikipedia: | View |
| Wikipedia2: | View2 |
| FAO: | CHYMOSIN B FROM KLUYVEROMYCES LACTIS CONTAINING THE PROCHYMOSIN B GENE |
Potential Blenders and core components note
| None Found | ||
Potential Uses:
| None Found |
Occurrence (nature, food, other): note
| aspartyl protease Search PMC Picture | |
| chymosin B Search PMC Picture | |
| kluyveromyces lactis Search PMC Picture | |
| rennin Search PMC Picture |
Synonyms:
| aspartyl protease from kluyveromyces lactis | |
| chymosin B from kluyveromyces lactis | |
| chymosin B from kluyveromyces lactis containing the prochymosin B gene | |
| rennin from kluyveromyces |