Yeast-malt sprout extract, as described in this section, may be safely used in food in accordance with the following prescribed conditions:
The additive is produced by partial hydrolysis of yeast extract (derived from Saccharomyces cereviseae, Saccharomyces fragilis, or Candida utilis) using the sprout portion of malt barley as the source of enzymes. The additive contains a maximum of 6 percent 5′ nucleotides by weight.
The additive may be used as a flavor enhancer in food at a level not in excess of that reasonably required to produce the intended effect.
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