On June 09, 2021, the European Food Safety Authority published the “Safety evaluation of food enzyme β-amylase from Bacillus flexus strain AE-BAF” in accordance with regulation 1332/2008 on food enzymes.
The scope of the scientific document is summarized herein:
- The food enzyme β-amylase (4-α-d-glucan maltohydrolase, EC 126.96.36.199) is produced with the non-genetically modified Bacillus flexusstrain AE-BAF
- Enzyme intended to be used in baking and brewing processes, and in starch processing for the production of glucose syrups and other starch hydrolysates.
- Maximum use levels for the baking and brewing processes, dietary exposure was estimated to be up to 2 mg TOS/kg body weight (bw) per day in European populations.
- Toxicological studies were not considered necessary given the QPS (Qualified Presumption of Safety) status of the production strain and the nature of the manufacturing process.
- Under the given conditions of QPS, no safety concerns arose on the intended use of food enzyme β-amylase from Bacillus flexusAE-BAF
To view the complete assessment report, check out the Food News Monitoring System.