Safety evaluation of the food enzyme alpha‐amylase from non‐genetically modified Aspergillus niger strain (strain DP‐Azb60)

Safety evaluation of the food enzyme alpha‐amylase from non‐genetically modified Aspergillus niger strain (strain DP‐Azb60)

Abstract The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus niger (strain DP‐Azb60) by Danisco US Inc. The food enzyme is free from viable cells of the production organism. The α‐amylase is intended to be used in baking p...

Full description

Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Klaus‐Dieter Jany, Boet Glandorf, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Annamaria Rossi, Karl‐Heinz Engel, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-05-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
4‐alpha‐d‐glucan glucanohydrolase
amylase
glycogenase
EC 3.2.1.1
Online Access:https://doi.org/10.2903/j.efsa.2019.5680

Internet

https://doi.org/10.2903/j.efsa.2019.5680

Similar Items