Document ID: chunk:federal_register_of_legislation:F2025C00152:body:0:p11
Version: federal_register_of_legislation:F2025C00152
Segment Type: other
Provision Reference: 
Character Range: 84792–94383

use in:                                                                                                                                           GMP
                                                                                                                                                                               (a)          brewing;
                                                                                                                                                                               (b)          the manufacture of bakery products;
                                                                                                                                                                               (c)          the production of potable alcohol;  and
                                                                                                                                                                               (d)          starch processing.
Glucoamylase, protein engineered variant, (EC 3.2.1.3) sourced from Aspergillus niger containing the glucoamylase gene from Gloeophyllum trabeum                           For use in starch processing and the production of potable alcohol                                                                                    GMP
α-Glucosidase (EC 3.2.1.20) sourced from Trichoderma reesei containing the α‑glucosidase gene from Aspergillus niger                                                       For use in the manufacture and/or processing of the following types of food:                                                                          GMP
                                                                                                                                                                                1.                  potable alcohol;
                                                                                                                                                                                 2.                  lysine;
                                                                                                                                                                                 3.                   organic acids;
                                                                                                                                                                                 4.                  monosodium glutamate and other biochemicals; and
                                                                                                                                                                                5.                  isomalto-oligosaccharides and other sweeteners and
                                                                                                                                                                                6.                   beer.
Glucose oxidase (EC 1.1.3.4) sourced from Trichoderma reesei containing the glucose oxidase gene from Penicillium amagasakiense                                            For use in:                                                                                                                                           GMP
                                                                                                                                                                                1.        the manufacture of bakery and other cereal-based products; and
                                                                                                                                                                                2.        egg processing.

Glucose oxidase (EC 1.1.3.4) sourced from Penicillium rubens  For use in the manufacture of:                             GMP
                                                                (a)  cooked products made from a dough including bread;
                                                                (b)  pasta;
                                                                (c)  noodles; and
                                                                (d)  dried egg powder.

Gluteral                                                                                                                                                                                 Manufacture of edible collagen casings                                                                    GMP
Hydrogen peroxide                                                                                                                                                                        Control of lactic acid producing microorganisms to stabilise the pH during the manufacture of:            5
                                                                                                                                                                                         (a)  fermented milk;
                                                                                                                                                                                         (b)  fermented milk products;
                                                                                                                                                                                         (c)  cheese made using lactic acid producing microorganisms; or
                                                                                                                                                                                         (d)  cheese products made using lactic acid producing microorganisms
                                                                                                                                                                                         Inhibiting agent for dried vine fruits, fruit and vegetable juices, sugar, vinegar and yeast autolysate   5
                                                                                                                                                                                         Removal of glucose from egg                                                                               5
                                                                                                                                                                                         Removal of sulphur dioxide                                                                                5
1-Hydroxyethylidene-1, 1-diphosphonic acid                                                                                                                                               Metal sequestrant for use with antimicrobial agents for meat, fruit and vegetables                        GMP
Ice Structuring Protein type III HPLC 12                                                                                                                                                 Manufacture of ice cream and edible ices                                                                  100
Indole acetic acid                                                                                                                                                                       Barley germination                                                                                        GMP
Inulinase (EC 3.2.1.7) sourced from Aspergillus oryzae containing the inulinase gene from Aspergillus ficuum                                                                             Hydrolysing inulin to produce fructo‑oligosaccharides                                                     GMP
Lactoperoxidase from bovine milk EC 1.11.1.7                                                                                                                                             Reduce the bacterial population or inhibit bacterial growth on meat surfaces                              GMP
Lipase, triacylglycerol (EC 3.1.1.3) sourced from Candida cylindracea                                                                                                                    For use in the manufacture of bakery products and dairy products and in the processing of fats and oils.  GMP
Lipase, triacylglycerol (EC 3.1.1.3)  sourced from Trichoderma reesei containing the gene for lipase, triacylglycerol isolated from Aspergillus tubingensis                              For use in the production of bakery products, and cereal-based beverages and foods.                       GMP
Lipase, triacylglycerol (EC 3.1.1.3) sourced from Trichoderma reesei containing the gene for lipase, triacylglycerol isolated from Fusarium oxysporum                                    For use in the manufacture of bakery and other cereal-based products                                      GMP
Listeria phage P100                                                                                                                                                                      Listericidal treatment for use on approved food for use of phage                                          GMP
Lysophospholipase (EC 3.1.1.5) sourced from Trichoderma reesei containing the gene for lysophospholipase isolated from Aspergillus nishimurae                                            For use in starch processing, including the production of syrups                                          GMP