Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

Abstract The food enzyme considered in this opinion is a peroxidase (hydrogen‐peroxide oxidoreductase; EC 1.11.1.7) obtained from hulls of soybeans (Glycine max) by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Andrew Chesson, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Andrew Smith, Davor Želježić, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Karl‐Heinz Engel
Format: Article
Language:English
Published: Wiley 2017-12-01
Series:EFSA Journal
Subjects:
food enzyme
peroxidase
hydrogen‐peroxide oxidoreductase
EC 1.11.1.7
Glycine max
soybean hull
Online Access:https://doi.org/10.2903/j.efsa.2017.5119

Internet

https://doi.org/10.2903/j.efsa.2017.5119

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