Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain AE‐TA

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain AE‐TA

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus licheniformis strain AE‐TA by Amano Enzyme Inc. The food enzyme is intended to be used in eight food manufacturing processes. Since residual amounts of...

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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, Yrjö Roos, Jaime Aguilera, Magdalena Andryszkiewicz, Kyriaki Apergi Daniele Cavanna, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Silvia Peluso, Giulio diPiazza, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-05-01
Series:EFSA Journal
Subjects:
4‐α‐d‐glucan glucanohydrolase
amylase
Bacillus licheniformis
EC 3.2.1.1
food enzyme
glycogenase
Online Access:https://doi.org/10.2903/j.efsa.2024.8780
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https://doi.org/10.2903/j.efsa.2024.8780

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