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Coagulating Enzyme
Coagulating Enzyme
Safe
Generic umbrella ingredient — concerns depend on source. Animal rennet, microbial coagulants, and FPC are all approved for food use; FPC dominates modern industrial cheesemaking.
Found in
3 products
What it is
Umbrella term for milk-clotting enzymes used in cheesemaking, including animal rennet (chymosin), microbial proteases, or fermentation-produced chymosin (FPC).
Coagulates milk casein to form curd in cheesemaking.
What regulators actually say
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Regulatory status
United States — FDA
Multiple coagulating enzymes affirmed as GRAS (e.g., chymosin from genetically engineered Aspergillus niger var. awamori, 21 CFR 184.1685; rennet GRAS).
European Union — EFSA
Approved for cheesemaking; specific enzyme preparations evaluated by EFSA on a case-by-case basis.
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