Safety evaluation of the food enzyme arabinan endo-1,5-α-L-arabinanase from the non-genetically modified <i>Aspergillus aculeatinus</i> strain CBS 148915.

ABSTRACT: The food enzyme arabinan endo-1,5-α-L-arabinanase (5-α-L-arabinan 5-α-L-arabinanohydrolase; EC 3.2.1.99) is produced with the non-genetically modified Aspergillus aculeatinus strain CBS 148915 by Solyve. The food enzyme was considered free from viable cells of the production organism. The applicant proposed the use of the food enzyme in 12 food manufacturing processes. Since the use of the enzyme in one proposed use is not allowed in the European Union and residual amounts of food enzyme-total organic solids (TOS) are removed in four processes, dietary exposure was calculated for the remaining seven food manufacturing processes. It was estimated to be up to 1.499 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The sys

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC12538230 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature