Safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Penicillium caseifulvum strain AE‐LRF

Safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Penicillium caseifulvum strain AE‐LRF

Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non‐genetically modified Penicillium caseifulvum strain AE‐LRF by Amano Enzyme Inc. The food enzyme was free from viable cells of the production organism. It is intended to be used in fou...

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Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Yrjö Roos, Jaime Aguilera, Magdalena Andryskiewicz, Daniele Cavanna, Natália Kovalkovičová, Yi Liu, Rita Ferreira deSousa, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-07-01
Series:EFSA Journal
Subjects:
EC 3.1.1.3
EFSA‐Q‐2014‐00545
food enzyme
non‐genetically modified microorganism
Penicillium caseifulvum
Penicillium roqueforti
Online Access:https://doi.org/10.2903/j.efsa.2024.8877
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https://doi.org/10.2903/j.efsa.2024.8877

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