Safety evaluation of the food enzyme α‐amylase from Bacillus amyloliquefaciens strain BANSC

Safety evaluation of the food enzyme α‐amylase from Bacillus amyloliquefaciens strain BANSC

Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified B. amyloliquefaciens strain BANSC by Advanced Enzyme Technologies Ltd. The α‐amylase is intended to be used in brewing and baking processes and in starch processing for glucos...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Yi Liu, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:EFSA Journal
Subjects:
food enzyme
α‐amylase
4‐α‐d‐glucan glucanohydrolase
EC 3.2.1.1
1,4‐α‐d‐glucan glucanohydrolase
Bacillus amyloliquefaciens
Online Access:https://doi.org/10.2903/j.efsa.2020.5976

Internet

https://doi.org/10.2903/j.efsa.2020.5976

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