Isoquercitrin, Enzymatically Modified

Isoquercitrin, enzymatically modified (CAS Number: 977187-64-6) is a processed flavonoid compound derived from isoquercitrin, a naturally occurring quercetin glycoside found in plants. The enzymatic modification process alters the molecular structure of the parent compound to enhance specific functional properties. Isoquercitrin itself is a flavonoid—a class of polyphenolic compounds abundant in fruits, vegetables, and plant-based foods. The enzymatic treatment typically involves the use of specific enzymes to modify the glycosidic bonds or side chains, potentially improving bioavailability, solubility, or sensory characteristics for food applications.

Isoquercitrin, enzymatically modified is used in the food industry as a flavoring agent or flavoring adjuvant. Its primary application involves enhancing or modifying the flavor profile of food and beverage products. The enzymatic modification may improve its stability, dispersibility, or flavor delivery compared to unmodified isoquercitrin. This additive may be incorporated into various food categories including beverages, confectionery, dairy products, and functional foods. As a flavonoid-based ingredient, it also carries potential antioxidant properties, though any health claims would be subject to regulatory restrictions in most jurisdictions.

Isoquercitrin, enzymatically modified has not been granted GRAS (Generally Recognized As Safe) status by the FDA. However, this designation does not indicate the substance is unsafe—rather, it indicates that formal GRAS notification or petition has not been submitted to or approved by the FDA. The parent compound, isoquercitrin, derives from natural sources and has a history of safe use in traditional foods. Quercetin and its glycosides have been extensively studied in scientific literature, with generally favorable safety profiles at dietary levels.

According to FDA records, there have been zero reported adverse events associated with isoquercitrin, enzymatically modified, and zero product recalls involving this ingredient. This absence of adverse event reports suggests no documented safety concerns have emerged from its use. The European Food Safety Authority (EFSA) has evaluated various flavonoid compounds, with quercetin and related compounds generally considered safe at typical dietary exposure levels.

The enzymatic modification process itself does not inherently create safety concerns, as enzymatic processing is a well-established food manufacturing technique used for numerous ingredients. The safety profile depends on the specific enzyme used, reaction conditions, and purity of the final product.

Isoquercitrin, enzymatically modified is not approved under the FDA's GRAS program. Its regulatory status varies by jurisdiction. In the United States, foods containing this ingredient would need to comply with food additive regulations, and the ingredient would need appropriate regulatory clearance for its intended use. The lack of GRAS status may reflect limited regulatory submission history rather than safety concerns.

In the European Union, flavonoid compounds and their derivatives are evaluated under the Food Additives Regulation (EC) No 1333/2008. Some quercetin derivatives have been approved for use in specific food categories.

While direct toxicological studies on the enzymatically modified form are limited in published literature, the parent compound isoquercitrin and quercetin have been extensively researched. Scientific literature demonstrates that quercetin and its glycosides exhibit low acute toxicity and are well-tolerated at dietary exposure levels. Studies indicate favorable absorption and metabolism profiles.

The enzymatic modification may improve certain properties of the parent compound. Research on enzymatic processing of flavonoids suggests these modifications can enhance solubility and bioavailability. However, comprehensive safety data specific to this particular enzymatically modified derivative would strengthen its regulatory position.