Safety evaluation of the food enzyme lysozyme from hens' eggs

Safety evaluation of the food enzyme lysozyme from hens' eggs

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Abstract The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced with hens' eggs and submitted by DSM Food Specialties BV. It is intended to be used in brewing processes, milk processing for cheese production as well as wine and vinegar production. The dietar...

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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, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2023-03-01
Series:EFSA Journal
Subjects:
food enzyme
peptidoglycan N‐acetylmuramoylhydrolase
lysozyme
EC 3.2.1.17
hen's egg
Online Access:https://doi.org/10.2903/j.efsa.2023.7916

Internet

https://doi.org/10.2903/j.efsa.2023.7916

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