… substances (gelatin, albumin, infusorial earth, etc.) or of enzymes, by centrifuging or by ultrafiltration, this last … fermentation (e.g., sulphur dioxide, carbon dioxide, enzymes). (4) Standardising agents (e.g., citric acid, …
… to Chapter 38). However, the heading does not cover enzymatic preparations containing foodstuffs (e.g., meat tenderisers consisting of a proteolytic enzyme with added dextrose or other foodstuffs). Such …
