Safety evaluation of the food enzyme α-amylase from Aspergillus oryzae (strain DP-Bzb41).

ABSTRACT: The food enzyme α-amylase (4-α-d-glucan glucanohydrolase, EC 3.2.1.1) is produced with a non-genetically modified Aspergillus oryzae (strain DP-Bzb41) by Danisco US Inc. (USA). The α-amylase food enzyme is intended to be used in baking, brewing, distilled alcohol production and starch processing for the glucose syrup production. Based on the maximum use levels for baking and brewing 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 2.59 mg TOS/kg body weight (bw) per day. Since residual amounts of TOS are removed during distilled alcohol production and by the purification steps applied during starch processing, dietary exposure for these processes was not calculated. Gen

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

PROVIDER: S-EPMC7008918 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature