Arcella, Davide

Bolognesi, Claudia

Castle, Laurence

Chesson, Andrew

Cravedi, Jean-Pierre

de Fátima Tavares Poças, Maria

EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)

Engel, Karl-Heinz

Fowler, Paul

Franz, Roland

Glandorf, Boet

Grob, Konrad

Gürtler, Rainer

Hermann, Lieve

Husøy, Trine

Jany, Klaus-Dieter

Kärenlampi, Sirpa

Liu, Yi

Marcon, Francesca

Mennes, Wim

Milana, Maria Rosaria

Penninks, André

Rygaard Nielsen, Kim René

Silano, Vittorio

Smith, Andrew

Tlustos, Christina

Wölfle, Detlef

Zorn, Holger

Zugravu, Corina-Aurelia

Želježić, Davor

EFSA Journal

English

The food enzyme considered in this opinion is a 4-α-D-glucan maltohydrolase (EC 3.2.1.2) obtained fromgrain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. ThisThe 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. The compositional data provided for the food enzyme were considered sufficient. The manufacturing process did not raise safety concerns. Based on the maximum use levels recommended for the respective food processes, dietary exposure to the food enzyme–total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is similar to or lower than the exposure to a fraction of barley comparable to the food enzyme– TOS, resulting from the consumption of barley-derived foods. As the food enzyme is derived from edible parts of barley, in line with the requirements of the guidance document on food enzyme assessment, the Panel accepted that there was no need for the provision of toxicological data for this food enzyme. Barley is known as a gluten-containing cereal; however, the gluten content in the food enzyme was found to be below the detection limit of the applied analytical method and well below the threshold value of 20 mg/kg for ‘gluten-free’ products. Furthermore, the potential allergenicity was evaluated by searching for similarity between the amino acid sequence of β-amylase and the sequences of known food allergens; no match was found. Based on the origin of the food enzyme from edible parts of barley, the enzymemanufacturing process, the compositional and biochemical data provided, the allergenicity and dietary exposure assessment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use

Cravedi, Jean Pierre,

Zugravu, Corina‐Aurelia

Jany, Klaus‐Dieter

Engel, Karl‐Heinz

HAL Descartes

Safety evaluation of the food enzyme beta‐amylase obtained from barley (Hordeum vulgare)

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
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. The compositional data provided for the food enzyme were considered sufficient. The manufacturing process did not raise safety concerns. Based on the maximum use levels recommended for the respective food processes, dietary exposure to the food enzyme–total organic solids (TOS) was estimated on the basis of individual data from the EFSA Comprehensive European Food Consumption Database. This exposure estimate is similar to or lower than the exposure to a fraction of barley comparable to the food enzyme– TOS, resulting from the consumption of barley-derived foods. As the food enzyme is derived from edible parts of barley, in line with the requirements of the guidance document on food enzyme assessment, the Panel accepted that there was no need for the provision of toxicological data for this food enzyme. Barley is known as a gluten-containing cereal; however, the gluten content in the food enzyme was found to be below the detection limit of the applied analytical method and well below the threshold value of 20 mg/kg for ‘gluten-free’ products. Furthermore, the potential allergenicity was evaluated by searching for similarity between the amino acid sequence of β-amylase and the sequences of known food allergens; no match was found. Based on the origin of the food enzyme from edible parts of barley, the enzymemanufacturing process, the compositional and biochemical data provided, the allergenicity and dietary exposure assessment, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use

ProdInra

null null

Vittorio Silano

Claudia Bolognesi

Laurence Castle

Jean‐Pierre Cravedi

Paul Fowler

Roland Franz

Konrad Grob

Rainer Gürtler

Trine Husøy

Sirpa Kärenlampi

Wim Mennes

Maria Rosaria Milana

André Penninks

Andrew Smith

Maria de Fátima Tavares Poças

Christina Tlustos

Detlef Wölfle

Holger Zorn

Corina‐Aurelia Zugravu

Andrew Chesson

Boet Glandorf

Lieve Hermann

Klaus‐Dieter Jany

Francesca Marcon

Davor Želježić

Davide Arcella

Yi Liu

Kim René Rygaard Nielsen

Karl‐Heinz Engel

Crossref