Safety evaluation of the food enzyme lysozyme from hens' eggs
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...
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 |
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Format: | Article |
Language: | English |
Published: |
Wiley
2023-03-01
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Series: | EFSA Journal |
Subjects: | |
Online Access: | https://doi.org/10.2903/j.efsa.2023.7916 |
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