Enzyme Questions and Answers

Q59-How can you determine the strength or potency of natural plant enzymes?

Natural plant enzymes are derived from a food source and are therefore governed by the FDA.  Enzyme effectiveness depends on activity not weight.  The system for determining enzyme potency used by the American food industry is derived from the Food Chemical Codex (FCC) and is accepted as the standard by the FDA.  The Food Chemical Codex is published by the National Academy Press and is an FDA funded project through the Food and Nutrition Board of the National Research Council.  The FCC establishes specifications for foods and food substances used in food processing.  It is the only national standard for the evaluation of fungal enzymes.  FCC units establish acceptable levels of microbiological organisms and levels of heavy metals.  They also establish activity levels and procedures for determining enzyme potency.  Weight measurements are not appropriate since there is not necessarily a direct relationship between weight and units of activity.  Not all manufacturers use FCC units and are not required to do so by law.  The enzyme activity of these products is measured and reported in FCC units as follows: 

ProteaseHUT (Hemoglobin Unit Tyrosine base)

AmylaseDU (Alpha-amylase Dextrinizing Units)

LipaseLU (Lipase Unit)

CellulaseCU (Cellulase Unit)

InvertaseIAU (Invertase Activity Unit)

LactaseLacU (Lactase Unit)

MaltaseDP° (degrees Diastatic Power)