Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB).

ABSTRACT: The food enzyme is an α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1), produced with the genetically modified Aspergillus niger strain NZYM-SB by Novozymes A/S. The food enzyme does not contain the production organism or its DNA; therefore, there is no safety concern for the environment. The α-amylase is intended for use in starch processing, beverage alcohol (distilling) processes and baking processes. Residual amounts of total organic solids (TOS) are removed by distillation and by the purification steps applied during the production of glucose syrups (by > 99%). Consequently, dietary exposure was not calculated for these two uses. Based on the maximum use levels recommended for the baking processes and individual consumption data from the EFSA Comprehensive European Food Co

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

PROVIDER: S-EPMC7009347 | biostudies-literature | 2018 Jul

REPOSITORIES: biostudies-literature