Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls.

ABSTRACT: The food enzyme considered in this opinion is a peroxidase (hydrogen-peroxide oxidoreductase; EC 1.11.1.7) obtained from hulls of soybeans (Glycine max) by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not raise safety concerns. The enzyme is intended to be used in baking processes. Based on the maximum recommended use level, dietary exposure to the food enzyme total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is lower than the exposure to the fraction of soybean comparable to the food enzyme TOS resulting from the consumption of whole soybean-derived foods by roughly an order of magnitude.

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

PROVIDER: S-EPMC7009897 | biostudies-literature | 2017 Dec

REPOSITORIES: biostudies-literature