The scope of the document outlines the following key points:
Approves the use of β galactosidase (“lactase”; EC 220.127.116.11) from Kluyveromyces lactis DS 80496 in the manufacture of lactose reducing enzyme preparations and in certain standardized and unstandardized dairy foods ;
Applicable on foods such as flavored milk, milk for the production of ice cream, sweetened condensed milk, whey, yogurt, and dulce de leche;
The function of the additive serves to catalyze the breakdown of the milk sugar and to increase the sweetness of dairy products as well as improve the texture of certain milk-derived products;
The food enzyme is intended to be used at a level consistent with Good Manufacturing Practice in Milk destined for use in ice cream mix, malted milk, skimmed milk variants, etc;
Information related to allergenicity, chemistry, microbiology, nutrition, and toxicology supports the safety of this food enzyme for its requested uses.
The regulation is effective from February 02nd, 2022.