Safety evaluation of the food enzyme α‐l‐rhamnosidase from the non‐genetically modified Penicillium adametzii strain AE‐HP

Safety evaluation of the food enzyme α‐l‐rhamnosidase from the non‐genetically modified Penicillium adametzii strain AE‐HP

Abstract The food enzyme α‐l‐rhamnosidase (α‐l‐rhamnoside rhamnohydrolase; EC 3.2.1.40) is produced with the non‐genetically modified Penicillium adametzii strain AE‐HP by Amano Enzymes Inc. The food enzyme is considered free from viable cells of the production organism. It is intended to be used in...

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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, Ana Criado, Yi Liu, Simone Lunardi, Elsa Nielsen, Karin Nørby, Giulio diPiazza, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-11-01
Series:EFSA Journal
Subjects:
food enzyme
α‐l‐rhamnosidase
α‐l‐rhamnoside rhamnohydrolase
EC 3.2.1.40
Penicillium adametzii
Online Access:https://doi.org/10.2903/j.efsa.2023.8395

Internet

https://doi.org/10.2903/j.efsa.2023.8395

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