# Milk Powder, Whole, Enzyme-modified

> Source URL: https://additivefacts.com/additives/milk-powder-whole-enzyme-modified
> Markdown URL: https://additivefacts.com/additives/milk-powder-whole-enzyme-modified.md

**Safety rating:** SAFE
**CAS number:** 977053-44-3
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Milk Powder, Whole, Enzyme-modified is a dairy-derived ingredient created by enzymatically treating whole milk powder to enhance flavor compounds and functional properties. It serves multiple roles in food formulation as a flavoring agent, texturizer, and functional ingredient.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Milk Powder, Whole, Enzyme-modified?

Milk Powder, Whole, Enzyme-modified (CAS Number: 977053-44-3) is a processed dairy ingredient derived from whole milk powder that has undergone enzymatic treatment. This modification process breaks down proteins and other milk components using specific enzymes, creating a product with enhanced flavor characteristics and improved functional properties. The enzymatic treatment generates new flavor compounds, particularly those associated with cheese, butter, and creamy sensations, making it valuable for food manufacturers seeking authentic dairy flavors without using whole milk.

## Common Uses

This ingredient appears in a diverse range of food products due to its multifunctional nature. It is commonly used in:

- Cheese and dairy-flavored snacks and processed foods
- Baked goods and bakery products
- Flavored milk beverages and dairy drinks
- Processed cheese products and cheese analogs
- Soups, sauces, and savory condiments
- Nutritional supplements and protein products
- Confectionery and dessert applications
- Dry soup mixes and seasoning blends

The ingredient's ability to function as both a flavor enhancer and structural component makes it particularly valuable in formulations where dairy authenticity is desired while maintaining product stability and shelf-life.

## Safety Assessment

Milk Powder, Whole, Enzyme-modified has an established safety profile based on its composition and derivation from milk, a common food ingredient. The FDA has recorded zero adverse events and zero recalls associated with this additive, indicating a history of safe use in food applications. The enzymatic modification process is a well-established food technology that does not introduce safety concerns beyond those associated with the source material.

Individuals with milk allergies or lactose intolerance should be aware that this ingredient is dairy-derived and may contain lactose, depending on processing methods. The product should be clearly labeled when used in foods intended for consumers with dairy sensitivities.

The ingredient's multiple functional roles—including as a stabilizer, texturizer, and humectant—demonstrate that it integrates well into various food matrices without requiring special handling or safety precautions beyond standard dairy product protocols.

## Regulatory Status

Milk Powder, Whole, Enzyme-modified is not listed on the FDA's Generally Recognized as Safe (GRAS) list. However, this classification does not indicate safety concerns; rather, it reflects that the ingredient has been used under food additive regulations or falls under alternative regulatory pathways. The absence of GRAS status does not prevent its use in food products, as manufacturers may use it under food additive petition procedures or through established food use.

The ingredient is derived from milk, which is a commonly consumed food substance with a long history of safe human consumption. The enzymatic modification process itself uses food-grade enzymes that have been evaluated for safety.

## Key Studies

While specific published studies on this exact enzymatic modification of whole milk powder are limited in publicly available literature, the safety of enzymatic modification of milk proteins is supported by extensive research on milk protein hydrolysis and cheese fermentation. These processes use similar enzymatic mechanisms and have been extensively documented as safe.

Research on enzymatically modified milk components demonstrates that:

- Enzymatic treatment of milk proteins produces compounds similar to those naturally occurring in fermented dairy products
- The process does not generate novel substances with uncharacterized safety profiles
- Breakdown products include peptides and amino acids naturally present in milk and dairy fermentation

The lack of adverse events and recalls in FDA databases, combined with the ingredient's straightforward derivation from milk and use of standard enzyme technology, supports its safety profile.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Milk Powder, Whole, Enzyme-modified — Safety, regulation, and evidence." https://additivefacts.com/additives/milk-powder-whole-enzyme-modified. Accessed 2026-05-19.