Safety evaluation of the food enzyme oryzin from the non‐genetically modified Aspergillus ochraceus strain AE‐P

Safety evaluation of the food enzyme oryzin from the non‐genetically modified Aspergillus ochraceus strain AE‐P

Abstract The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus ochraceus strain AE‐P by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in nine food manufacturing processes. The di...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Magdalena Andryszkiewicz, Daniele Cavanna, Simone Lunardi, Elsa Nielsen, Karin Norby, Giulio diPiazza, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2024-04-01
Series:EFSA Journal
Subjects:
aspergillopeptidase B
Aspergillus ochraceus
EC 3.4.21.63
food enzyme
oryzin
Online Access:https://doi.org/10.2903/j.efsa.2024.8713
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