Ontology highlight
ABSTRACT:
SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
PROVIDER: S-EPMC7009716 | biostudies-literature | 2018 Nov
REPOSITORIES: biostudies-literature
Silano Vittorio V Barat Baviera José Manuel JM Bolognesi Claudia C Brüschweiler Beat Johannes BJ Cocconcelli Pier Sandro PS Crebelli Riccardo R Gott David Michael DM Grob Konrad K Lampi Evgenia E Mortensen Alicja A Rivière Gilles G Steffensen Inger-Lise IL Tlustos Christina C van Loveren Henk H Vernis Laurence L Zorn Holger H Glandorf Boet B Penninks André A Smith Andrew A Želježic Davor D Aguilera Jaime J Kovalkovičová Natália N Liu Yi Y Maia Joaquim J Roncancio Peña Claudia C Chesson Andrew A
EFSA journal. European Food Safety Authority 20181114 11
The food enzyme maltogenic amylase (glucan 1,4-α-maltohydrolase; EC 3.2.1.133) is produced with a genetically modified <i>Bacillus subtilis</i> strain NZYM-SO by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production microorganism and recombinant DNA. This maltogenic amylase is intended to be used in baking processes. Based on the maximum use levels, dietary exposure to the food enzyme-total organic Solids (TOS) w ...[more]