Uses in organic processing/handling: Allowed as an ingredient or processing aid. Must be derived from edible, nontoxic plants, nonpathogenic fungi, or nonpathogenic bacteria. They are used to carry out naturally occurring biological processes that are useful in the processing of food products or ingredients. Used in the production of sweeteners, chocolate syrups, bakery products, alcoholic beverages, precooked cereals, infant foods, fish meal, cheese and dairy products, egg products, fruit juice, soft drinks, vegetable oil and puree, candy, spice and flavor extracts, and liquid coffee, and are used for dough conditioning, chill proofing of beer, flavor development, and meat tenderizing. Enzymes can also be used to reduce the length of time required for aging foods such as cheese, clarify or stabilize food products, and control the content of alcohol and sugar in certain foods.
Reference on the National List: §205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s)).” (a) Nonsynthetics allowed: Enzymes—must be derived from edible, nontoxic plants, nonpathogenic fungi, or nonpathogenic bacteria.