Arcella, Davide

Bolognesi, Claudia

Castle, Laurence

Chesson, Andrew

Cravedi, Jean-Pierre

Divéki, Zoltán

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

Nielsen, Kim René Rygaard

Penninks, André

Silano, Vittorio

Smith, Andrew

Tavares Poças, Maria de Fátima

Tlustos, Christina

Wölfle, Detlef

Zorn, Holger

Zugravu, Corina-Aurelia

Želježić, Davor

EFSA Journal

English

The food enzyme considered in this opinion is a beta-amylase (EC 3.2.1.2) from soybean submitted by Nagase (Europa) GmbH. This beta-amylase is intended to be used in the starch processing for maltose syrup production and the manufacture of a Japanese rice cake type. 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 Japanese consumption data. Conservative average infant formula consumption, as reported in the EFSA Draft Guidance on risk assessment of substances present in food intended for infants below 16 weeks of age, was used to estimate the exposure to a fraction of soybean comparable to the food enzyme-TOS, resulting from the consumption of soybeanderived foods. The exposure estimate to the food enzyme-TOS was found to be lower than the comparable fraction from the source material. Potential allergenicity of the beta-amylase was evaluated by searching for similarity of the amino acid sequence to those of known allergens, and no match was found. The b-amylase is produced from soybean, which is a known allergenic food. Japanese rice cake, consequently, may contain traces of soybean allergens, which may give rise to safety concerns in soybean-allergic consumers. Based on the origin of the food enzyme from edible parts of soybean, the manufacturing process, the compositional and biochemical data provided and the dietary intake estimates, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use, except that Japanese rice cake produced with this food enzyme may contain traces of soybean allergens

European Food Safety Authority

Zugravu, Corina‐Aurelia

Herman, Lieve

Jany, Klaus‐Dieter

Engel, Karl‐Heinz

ProdInra

Safety evaluation of the food enzyme beta‐amylase obtained from soybean (Glycine max)

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 Herman

Klaus‐Dieter Jany

Francesca Marcon

Davor Želježić

Davide Arcella

Zoltán Divéki

Yi Liu

Kim René Rygaard Nielsen

Karl‐Heinz Engel

Crossref

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

Efsa Panel On Food Contact Materials, Enzymes, Flavourings And Processing Aids (cef), .

Cravedi, Jean Pierre, J. P.

Zugravu, Corina‐aurelia

Jany, Klaus‐dieter

Engel, Karl‐heinz

HAL: Hyper Article en Ligne

HAL ENVT (Ecole Nationale Vétérinaire de Toulouse)

The Open University

Safety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey

https://hal.archives-ouvertes.fr/hal-01607307

Safety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey

Abstract

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ProdInra

Crossref

HAL: Hyper Article en Ligne

HAL ENVT (Ecole Nationale Vétérinaire de Toulouse)

The Open University