Ice Structuring Protein type III HPLC 12
Product details
- Definition/Description
- The Ice Structuring Protein (ISP) preparation is a light-brown liquid produced by submerged fermentation of a genetically-modified strain of food-grade baker’s yeast ( Saccharomyces cerevisiae ) in which a synthetic gene for the ISP has been inserted into the yeast’s genome. The protein is expressed and secreted into the growth medium where it is separated from the yeast cells by micro-filtration and concentrated by ultra-filtration. As a result, the yeast cells are not transferred into the ISP preparation as such or under an altered form. The ISP preparation consists of native ISP, glycosylated ISP and proteins and peptides from the yeast and sugars as well as acids and salts commonly found in food. The concentrate is stabilised with 10 mM citric acid buffer.
- Traditional food
- No
Status
- Status
- Authorised
- Applies in
- England, Scotland, Wales
- Status change date
-
The date the status was last changed.
Terms of authorisation
- Conditions under which the novel food may be used
-
Food category Maximum levels Edible ices 0.01%
- Additional specific labelling requirements
- The designation of the novel food on the labelling of the foodstuffs containing it shall be 'Ice Structuring Protein'
- Other requirements
- not specified
- Data protection
- not specified
- Legislation links
-
England, Scotland, Wales: Assimilated EU Regulations 2017/2470 , Assimilated EU Regulations 2018/1023
Updates
- Last updated
- The date the item authorisation was last updated.