歐盟專家組經風險評估認為，大麥、小麥、大豆中提取的β-淀粉酶無過敏風險，可以用于食品烘焙和釀造工藝、蒸餾酒精生產和用于生產葡萄糖漿的淀粉加工，按照良好操作規(guī)范，按需添加。

 

    部分原文報道如下：

 

    The food enzyme considered in this opinion is a 4-α-d-glucan maltohydrolase （EC 3.2.1.2） obtained from grain of barley （Hordeum vulgare）， by the companies Genencor International B.V. and Senson Oy. This β-amylase is intended to be used in several food-manufacturing processes: baking and brewing processes, distilled alcohol production, and starch processing for the production of glucose syrups.