據(jù)了解，這種食品酶是由非轉(zhuǎn)基因Cellulosimicrobium funkei 菌株AE-AMT生產(chǎn)的，旨在用于烘焙過程、基于谷類的過程、用于生產(chǎn)乳制品類似物的植物加工、茶、草藥和水果浸出物的加工、釀造過程和非葡萄酒醋的生產(chǎn)。

 

　　經(jīng)過評估，專家小組認為，這種食品酶在修訂的預(yù)期使用條件下不會引起安全問題。部分原文報道如下：

 

　　The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified Cellulosimicrobium funkei strain AE-AMT by Amano Enzyme Inc. In a previous opinion, a safety evaluation of this food enzyme was completed, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in starch processing for maltodextrin production. The applicant has now provided new data to extend the use of this food enzyme to six additional food manufacturing processes: baking processes, cereal-based processes, plant processing for the production of dairy analogues, processing of tea, herbal and fruit infusions, brewing processes and the production of non-wine vinegar. For its use in a total of seven food manufacturing processes, the dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.012 mg TOS/kg body weight (bw) per day in European populations. Using the toxicological data provided in the previous opinion, with a NOAEL of 230 mg TOS/kg bw per day (the highest dose tested), the Panel derived a margin of exposure of at least 19,167. based on the revised exposure calculation and the outcome of the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

 

　　本文由食品伙伴網(wǎng)食品資訊中心編輯，有任何疑問，請聯(lián)系news@foodmate.net。