The newly revised amendment includes changes in Appendix C, "II. Use of processing aids in food products". Clause (a) contains all the enzymes related to the treatment or processing of raw materials, food or ingredients. The enzymes derived from genetically modified microorganisms have been included in Table 11.A with the list of functional and technological purposes and an indication of uses for the enzyme. For instance, Glucose oxidase, derived from Aspergillus niger, is used for baking cereal-based products like bread, pasta and noodles. The residual level of these listed should be under GMP guidelines. Enzymes like Pectin esterase have also been recorded for use in fruit and vegetable products, for juice extraction and for clarification of fruit juices.The list includes Glucan and Carboxypeptidase enzymes, which are indicated for cheese, fermentation of meat, and improving the process of such materials. The principal regulations were published in Gazette of India, Extraordinary, Part III and section 4
