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tableau enzymes .pdf


Nom original: tableau enzymes.pdf
Auteur: TISSIER Carole

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Nom de l’enzyme, Avis EFSA et
date de publication

Conclusion

Peroxidase obtained from soybean
(Glycine max) hulls

Based on the manufacturing process and the compositional
and biochemical data provided, and
taking into account the comparative dietary intake
assessment, the Panel considers that the food
enzyme peroxidase obtained from soybean hulls by the
company Kerry Ingredients & Flavours does
not give rise to safety concerns under the intended conditions
of use.
The Panel noted that the food enzyme may contain allergenic
soybean proteins, thus, adverse
reactions in susceptible soybean allergic individuals cannot be
ruled out.
Based on the removal of residual amounts of TOS from
glucose syrups, consumer exposure is not
expected. In addition to the safety of the manufacturing
process, the compositional and biochemical
data lead the Panel to conclude that the food enzyme
pullulanase from P. naganoensis (strain AE-PL)
does not give rise to safety concerns under the intended
conditions of use.

http://onlinelibrary.wiley.com/doi/10.29
03/j.efsa.2017.5119/pdf
21 décembre 2017

Pullulanase from
Pullulanibacillus naganoensis strain AEPL

http://onlinelibrary.wiley.com/doi/10.29
03/j.efsa.2017.5009/epdf
25 octobre 2017
a β-amylase food enzyme obtained
from wheat (Triticum spp.)

https://www.efsa.europa.eu/en/efsajou
rnal/pub/4754

Based on the described manufacturing process and the
compositional and biochemical data provided, and taking into
account the negligible intake, the Panel concluded that thisbamylase food enzyme obtained from wheat by Roquette does
not raise safety concern under the intended conditionsof use.

10 mai 2017

β-amylase obtained from soybean
(Glycine max) whey

https://www.efsa.europa.eu/en/efsajou
rnal/pub/4757
10 mai 2017

endo-1,4-β-xylanase from genetically
modified Aspergillus niger strain XYL

https://www.efsa.europa.eu/en/efsajou
rnal/pub/4755
10 mai 2017

Based on the manufacturing process and the compositional
and biochemical data provided, and taking into account the
dietary intake assessment, the Panel considered the food
enzymeb-amylase obtained from soybean not to give rise to
safety concerns under the intended conditions of use, except
that Japanese rice cake produced with this food enzyme may
contain traces of soybean allergens.

No safety concerns were identified in relation to the genetic
modifications performed, the manufacturing process, the
compositional and biochemical data provided, allergenicity and
exposure assessments. Regarding the toxicological studies,
the repeated dose oral 90-day study also did not raise safety
concerns. However, in the absence of the recommended
combination of microbial strainsused in the Ames test, no
conclusions can be drawn on a DNA oxidising or cross-linking
potential. Consequently, no final conclusion can be drawn on
genotoxicity.

β-amylase obtained from barley
(Hordeum vulgare)

https://www.efsa.europa.eu/en/efsajou
rnal/pub/4756
10 mai 2017
Lipase from Aspergillus oryzae strain
NZYM-AL

https://www.efsa.europa.eu/en/efsajou
rnal/pub/3778
10 mai 2017
Lipase from Aspergillus oryzae strain
NZYM-LH

https://www.efsa.europa.eu/en/efsajou
rnal/pub/3763
11 juillet 2014
Lipase from Aspergillus oryzae strain
NZYM-FL

https://www.efsa.europa.eu/en/efsajou
rnal/pub/3762
11 juillet 2014
Xylanase from Aspergillus oryzae strain
NZYM-FB

https://www.efsa.europa.eu/en/efsajou
rnal/pub/3645
14 mai 2014

Based on the origin of the food enzyme from edible parts of
barley, the enzyme-manufacturing process, the compositional
and biochemical data provided, the allergenicity and dietary
exposure assessment, the Panel considers that this food
enzyme b-amylase obtained from barley by thecompanies
Genencor International B.V. and Senson Oy does not raise
safety concerns under theintended conditions of use.
Based on the genetic modifications performed, the
manufacturing process, the compositional and biochemical
data provided and the findings in the toxicological studies, the
food enzyme “Lipase from a genetically modified strain of
Aspergillus oryzae (strain NZYM-AL)” does not give rise to
safety concern under the intended conditions of use.
Based on the genetic modifications performed, the
manufacturing process, the compositional and biochemical
data provided and findings in the toxicological studies, the
food enzyme “Lipase from a genetically modified strain of
Aspergillus oryzae (strain NZYM-LH)” does not raise a safety
concern under the intended conditions of use.
Based on the genetic modifications performed, the
manufacturing process, the compositional and biochemical
data provided and the toxicological studies, the food enzyme
“Lipase from a genetically modified strain of Aspergillus
oryzae (strain NZYM-FL)” does not raise safety concern under
the intended conditions of use.
Based on the genetic modifications performed, the
manufacturing process, the compositional and biochemical
data provided and findings in the toxicological studies, the
food enzyme “Xylanase from a genetically modified strain of
Aspergillus oryzae (strain NZYM-FB)” does not raise safety
concern under the intended conditions of use.


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