Safety evaluation of the food enzyme triacylglycerol lipase from Aspergillus niger (strain LFS).

ABSTRACT: The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with a genetically modified Aspergillus niger strain LFS by DSM Food Specialties B.V.. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The triacylglycerol lipase food enzyme is intended to be used in baking processes. Based on the maximum use levels, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.020 mg TOS/kg body weight (bw) per day. The toxicity studies were carried out with an asparaginase from A. niger (strain ASP). The Panel considered this enzyme as a suitable substitute to be used in the toxicological studies, because they deriv

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

PROVIDER: S-EPMC7009218 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature