Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

Abstract The food enzyme considered in this opinion is a β‐amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β‐amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), 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 deFátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Andrew Chesson, Boet Glandorf, Lieve Hermann, Klaus‐Dieter Jany, Francesca Marcon, Davor Želježic, Magdalena Andryszkiewicz, Yi Liu, Karl‐Heinz Engel
Format: Article
Language:English
Published: Wiley 2017-05-01
Series:EFSA Journal
Subjects:
food enzyme
β‐amylase
EC 3.2.1.2
Triticum spp.
wheat
Online Access:https://doi.org/10.2903/j.efsa.2017.4754

Internet

https://doi.org/10.2903/j.efsa.2017.4754

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