<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>24(1)</volume><submitter>EFSA Panel on Food Enzymes (FEZ)</submitter><pubmed_abstract>The food enzyme is a cysteine endopeptidase complex, containing papain (EC 3.4.22.2), chymopapain (EC 3.4.22.6), caricain (EC 3.4.22.30) and glycyl endopeptidase (EC 3.4.22.25), obtained from the latex of unripe &lt;i>Carica papaya&lt;/i> L. by Enzybel International SA. It is intended to be used in nine food manufacturing processes. Since residual amounts of the food enzyme-total organic solids (TOS) are removed in one process, dietary exposure was calculated for the remaining eight food manufacturing processes. It was estimated to be up to 0.409 mg TOS/kg body weight per day. This exposure is in the same order of magnitude as the intake of the corresponding fraction from unripe &lt;i>C. papaya&lt;/i> L. latex. The toxicological studies provided were not required according to the current guidance; nev</pubmed_abstract><journal>EFSA journal. European Food Safety Authority</journal><pagination>e9838</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC12797086</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Safety evaluation of the food enzyme papain, a cysteine endopeptidase complex from the latex of &amp;lt;i&amp;gt;Carica papaya&amp;lt;/i&amp;gt; L.</pubmed_title><pmcid>PMC12797086</pmcid><pubmed_authors>Mortensen A</pubmed_authors><pubmed_authors>Vernis L</pubmed_authors><pubmed_authors>Barat Baviera JM</pubmed_authors><pubmed_authors>Fraguas Cristina CF</pubmed_authors><pubmed_authors>Bolognesi C</pubmed_authors><pubmed_authors>Liu Y</pubmed_authors><pubmed_authors>Catania F</pubmed_authors><pubmed_authors>EFSA Panel on Food Enzymes (FEZ)</pubmed_authors><pubmed_authors>Solano M</pubmed_authors><pubmed_authors>Criado A</pubmed_authors><pubmed_authors>Gadermaier G</pubmed_authors><pubmed_authors>Roos YH</pubmed_authors><pubmed_authors>Mayo B</pubmed_authors><pubmed_authors>Zorn H</pubmed_authors><pubmed_authors>Van Loveren H</pubmed_authors><pubmed_authors>Cavanna D</pubmed_authors><pubmed_authors>Greiner R</pubmed_authors></additional><is_claimable>false</is_claimable><name>Safety evaluation of the food enzyme papain, a cysteine endopeptidase complex from the latex of &amp;lt;i&amp;gt;Carica papaya&amp;lt;/i&amp;gt; L.</name><description>The food enzyme is a cysteine endopeptidase complex, containing papain (EC 3.4.22.2), chymopapain (EC 3.4.22.6), caricain (EC 3.4.22.30) and glycyl endopeptidase (EC 3.4.22.25), obtained from the latex of unripe &lt;i>Carica papaya&lt;/i> L. by Enzybel International SA. It is intended to be used in nine food manufacturing processes. Since residual amounts of the food enzyme-total organic solids (TOS) are removed in one process, dietary exposure was calculated for the remaining eight food manufacturing processes. It was estimated to be up to 0.409 mg TOS/kg body weight per day. This exposure is in the same order of magnitude as the intake of the corresponding fraction from unripe &lt;i>C. papaya&lt;/i> L. latex. The toxicological studies provided were not required according to the current guidance; nev</description><dates><release>2026-01-01T00:00:00Z</release><publication>2026 Jan</publication><modification>2026-06-02T03:13:09.659Z</modification><creation>2026-06-02T03:09:23.946Z</creation></dates><accession>S-EPMC12797086</accession><cross_references><pubmed>41536844</pubmed><doi>10.2903/j.efsa.2026.9838</doi></cross_references></HashMap>