The EU evaluates the safety of a glucoside enzyme

Food Partners.com On October 17, 2019, the European Union Food Safety Authority (EFSA) released an assessment of the safety of glucosin 1,4-α-Glucosidase (α-Glucosidase) from the genetically modified strain Richter DP-Nzh63.
it is understood that this food enzyme is intended for distilled alcohol production.
, the Panel concluded that the food enzyme did not cause safety problems under the expected conditions of use.
the original version of this article is as follows: The food enzyme 4-α-d-glucan glucohydrolase (EC 3.2.1.3) is produced with a genetically modified trichoderma reesei DP-Nzh63 by Danisco US Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The glucan 1,4‐α‐glucosidase is intended to be used in distilled alcohol production. Since residual amounts of total organic solids are removed by distillation （> 99%）, toxicological data were not considered necessary and dietary exposure was not calculated. Similarity of the amino acid sequence to those of known allergens was searched and no matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure can be excluded. Based on the data provided, the Panel's conclusioned that this food enzyme does not give give rise to safety concerns under the designed conditions of the use. This article was edited by Food Partners Network Food Information Center for the reference of netizens, welcome to reprint, reprint please indicate the source! If you have any questions, news@foodmate.net.