Ontology highlight
ABSTRACT:
SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
PROVIDER: S-EPMC7008862 | biostudies-literature | 2020 Jan
REPOSITORIES: biostudies-literature
Silano Vittorio V Barat Baviera José Manuel JM Bolognesi Claudia C Cocconcelli Pier Sandro PS Crebelli Riccardo R Gott David Michael DM Grob Konrad K Lampi Evgenia E Mortensen Alicja A Rivière Gilles G Steffensen Inger-Lise IL Tlustos Christina C van Loveren Henk H Vernis Laurence L Zorn Holger H Glandorf Boet B Herman Lieve L Andryszkiewicz Magdalena M Arcella Davide D Gomes Ana A Liu Yi Y Chesson Andrew A
EFSA journal. European Food Safety Authority 20200120 1
The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified <i>B. amyloliquefaciens</i> strain BANSC by Advanced Enzyme Technologies Ltd. The α-amylase is intended to be used in brewing and baking processes and in starch processing for glucose syrups production and other starch hydrolysates. Since residual amounts of the food enzyme are removed during the starch processing for glucose syrups production, it is excluded from the dietary expos ...[more]