Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain FUA

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain FUA

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus sp. strain FUA by DSM Food Specialties B.V. The food enzyme is free from viable cells of the production organism. The food enzyme is intended to be used in four fo...

Full description

Saved in:
Bibliographic Details
Main Authors: EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Cristina Fernàndez‐Fraguas, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Eleonora Marini, Yi Liu
Format: Article
Language:English
Published: Wiley 2025-01-01
Series:EFSA Journal
Subjects:
1,4‐α‐d‐glucan glucanohydrolase
Aspergillus sp.
EC 3.2.1.1
EFSA‐Q‐2023‐000360
food enzyme
α‐amylase
Online Access:https://doi.org/10.2903/j.efsa.2025.9167
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items