Safety evaluation of the food enzyme xylanase from Bacillus pumilus (strain BLXSC).

ABSTRACT: The food enzyme 1,4-β-d-xylan xylanohydrolase (EC 3.2.1.8) is produced with the non-genetically modified strain Bacillus pumilus (strain BLXSC) by Advanced Enzyme Technologies Ltd. The food enzyme is intended to be used in baking processes, grain treatment for the production of starch and gluten fractions, and distilled alcohol production. Since residual amounts of the food enzyme are removed by distillation and during grain treatment, dietary exposure was only calculated for baking processes. Based on the maximum recommended use levels for baking processes, and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-Total Organic Solids (TOS) was estimated to be up to 0.138 mg TOS/kg body weight (bw) per day. As the production strain of B. p

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) 

PROVIDER: S-EPMC7008833 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature