Laccase

Function

Laccase transforms phenols into chinones and water. During this process, oxygen is consumed.

The enzyme is found naturally in fruits and vegetables, mushrooms, spices, tea and coffee. For example, it is responsible for the browning of peeled fruits.

Application

Laccase is used in:

• breath-freshening products, for example in peppermints or chewing gum: the chinones which result from oxidation react with specific sulphur compounds that cause unpleasant odours in the mouth cavity.

• beer (except in Germany), in order to prevent the formation of a particular foreign aroma. In Germany, this practice is not allowed since it violates the legally binding purity laws.

• wine in order to remove phenols from the must of white grapes during the clarification of wine.

• the browning of foodstuffs such as coffee, cocoa, tea.

Gene technology

To date, four preparations of laccase are marketed in the EU.

• Three preparations are produced with the aid of genetically modified micro-organisms (Aspergillus oryzae, Trichoderma types).

Labelling: Food enzymes are not regarded as ingredients and are not included on the list of ingredients. Therefore, labelling in regard to their production with genetically modified micro-organisms is not foreseen.