| Substance: |
Bakers yeast mannoprotein
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| Intended Use: |
As a stabilizing agent in wines, at levels ranging from 50 to 400 milligrams per liter, to prevent tartaric acid precipitation
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| Basis: |
Scientific procedures
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| Date of filing: |
12-MAR-09
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| Date of closure (select to view letter): |
28-AUG-09
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| GRAS Notice (disclosable information): |
GRN 284
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