21 CFR § 173.140 - Esterase-lipase derived from

---
identifier: "/us/cfr/t21/s173.140"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "21 CFR § 173.140 - Esterase-lipase derived from"
title_number: 21
title_name: "Food and Drugs"
section_number: "173.140"
section_name: "Esterase-lipase derived from"
chapter_name: "FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES"
subchapter_number: "B"
subchapter_name: "FOOD FOR HUMAN CONSUMPTION"
part_number: "173"
part_name: "SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION"
positive_law: false
currency: "2026-04-05"
last_updated: "2026-04-05"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 321, 342, 348."
regulatory_source: "42 FR 14526, Mar. 15, 1977, unless otherwise noted."
cfr_part: "173"
---


# 173.140 Esterase-lipase derived from

Esterase-lipase enzyme, consisting of enzyme derived from *Mucor miehei* var. *Cooney et Emerson* by a pure culture fermentation process, with maltodextrin or sweet whey as a carrier, may be safely used in food in accordance with the following conditions:

(a) *Mucor miehei* var. *Cooney et Emerson* is classified as follows: Class, Phycomycetes; subclass, Zygomycetes; order, Mucorales; family, Mucoraceae; genus, *Mucor;* species, *miehei;* variety *Cooney et Emerson.*

(b) The strain of *Mucor miehei* var. *Cooney et Emerson* is nonpathogenic and nontoxic in man or other animals.

(c) The enzyme is produced by a process which completely removes the organism *Mucor miehei* var. *Cooney et Emerson* from the esterase-lipase.

(d) The enzyme is used as a flavor enhancer as defined in § 170.3(o)(12).

(e) The enzyme is used at levels not to exceed current good manufacturing practice in the following food categories: cheeses as defined in § 170.3(n)(5) of this chapter; fat and oils as defined in § 170.(3)(n)(12) of this chapter; and milk products as defined in § 170.(3)(n)(31) of this chapter. Use of this food ingredient is limited to nonstandarized foods and those foods for which the relevant standards of identity permit such use.

(f) The enzyme is used in the minimum amount required to produce its limited technical effect.

[47 FR 28090, June 29, 1982; 48 FR 2748, Jan. 21, 1983]