Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus niger strain AS 29‐286

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus niger strain AS 29‐286

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus niger strain AS 29‐286 by Shin Nihon Chemical Co., Ltd. The food enzyme is considered free from viable cells of the production organism. It is intended to be used...

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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, Jaime Aguilera, Magdalena Andryszkiewicz, Ana Criado, Cristina Fernandez‐Fraguas, Yi Liu, Elsa Nielsen, Karin Nørby, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-06-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
glycogenase
Aspergillus niger
Online Access:https://doi.org/10.2903/j.efsa.2023.8090
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https://doi.org/10.2903/j.efsa.2023.8090

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