Hemicellulase
Hemicellulase is an enzyme processing aid generally considered safe for use in food. Enzymes are typically inactivated during processing.
What it is
An enzyme (or enzyme complex) that hydrolyzes hemicelluloses, plant cell wall polysaccharides such as xylans and mannans. Typically produced from fungal sources like Aspergillus or Trichoderma.
Used as a processing aid in baking to improve dough handling, volume, and crumb structure; also used in fruit juice clarification.
Why it's flagged
- potential occupational respiratory sensitization
- produced by fungi (rare allergenicity in finished food)
What regulators actually say
"Generally Recognized as Safe (GRAS) - any substance that is intentionally added to food is a food additive, that is subject to premarket review and approval by FDA, unless the substance is generally recognized... as having been adequately shown to be safe under the conditions of its intended use."
"Regulation (EC) No 1332/2008 establishes harmonised rules for food enzymes used in food, including those used as processing aids."
Regulatory status
United States — FDA
GRAS for use as enzyme preparation when derived from approved sources (21 CFR 184).
European Union — EFSA
Permitted as processing aid; food enzymes regulated under Regulation (EC) No 1332/2008.
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