Safety evaluation of the food enzyme α‐glucosidase from the Aspergillus niger strain AE‐TGU

Abstract The food enzyme α‐glucosidase (α‐d‐glucoside glucohydrolase; EC 3.2.1.20) is produced with the non‐genetically modified Aspergillus niger strain AE‐TGU by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism. The food enzyme is intended to be used in baking...

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Bibliographic Details
Published in:EFSA Journal
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, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Elsa Nielsen, Karin Norby, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2022-04-01
Subjects:
Food enzyme
α‐glucosidase
α‐d‐glucoside glucohydrolase
EC 3.2.1.20
glucoinvertase
Aspergillus niger
Online Access:https://doi.org/10.2903/j.efsa.2022.7240

Internet

https://doi.org/10.2903/j.efsa.2022.7240

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