milk clotting enzyme from kluyveromyces lactis, 9001-98-3

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CODE160757 CODE160757
Product(s):
9001-98-3 RENNIN FROM CALF STOMACH ACTIVITY: 20 UNITS MG 95%

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

Articles:

PubMed:Engineering a cardosin B-derived rennet for sheep and goat cheese manufacture.

PubMed:The yeast Kluyveromyces lactis as an efficient host for heterologous gene expression.

PubMed:Kluyveromyces as a host for heterologous gene expression: expression and secretion of prochymosin.

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.