Safety evaluation of a second extension of use of the food enzyme α-amylase from the non-genetically modified Cellulosimicrobium funkei strain AE-AMT
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Summary
This summary is machine-generated.The food enzyme alpha-amylase, produced by Cellulosimicrobium funkei, is safe for use in ten food manufacturing processes. A recent safety evaluation confirmed no concerns, with a high margin of exposure for consumers.
Area Of Science
- Food science
- Enzymology
- Toxicology
Background
- The food enzyme alpha-amylase (EC 3.2.1.1) is produced by Cellulosimicrobium funkei.
- A previous safety evaluation by EFSA concluded no safety concerns for seven food manufacturing processes.
Purpose Of The Study
- To update the safety evaluation of alpha-amylase for use in ten food manufacturing processes.
- To assess potential risks associated with extended use of the food enzyme.
Main Methods
- Dietary exposure estimation for alpha-amylase-total organic solids (TOS) in nine food manufacturing processes.
- Calculation of the margin of exposure (MOE) using previously established no observed adverse effect levels.
Main Results
- Estimated dietary exposure to alpha-amylase-TOS was up to 0.049 mg TOS/kg body weight per day.
- A margin of exposure of at least 4694 was derived, combining current data with previous findings.
Conclusions
- The food enzyme alpha-amylase does not pose safety concerns under the intended conditions of use.
- The updated safety assessment supports the expanded application of this enzyme in food production.
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