Threonine

Description

Threonine belongs to the essential amino acids and occurs naturally in meat, milk, eggs and cereals.

Application

Threonine is used as:

• flavour enhancing agent generally approved for food; exception: grain milled products, non-alcoholic beverages). A declaration concerning the list of ingredients is not necessary. Threonine takes part in the formation of the typical scent of bouillon.
• ingredient in dietary foods and clinical food.
• feed stuff additive, especially for chicken and turkey meat.

Gene technology

The production of threonine with help of genetically modified microorganisms is spread world wide.

Labelling food: threonine as flavour enhancing agent in food is not subject to a labelling requirement, since it legally is not classified as an ingredient.

In dietary products and clinical food, threonine acts as an ingredient. However, it is not subject to a labelling requirement, if the amino acids are produced in closed systems with help of GM microorganisms, prerequisite being that the amino acid has been purified and does not contain any microorganisms.

Labelling feed: amino acids as component of feed are subject to a labelling requirement. Generally, the same regulations apply as do for food.