Food enzyme aspergillopepsin I



 

General information

Submitter Amano Enzyme Inc. Commission ID EFSA-Q-2024-00205

Source

Organism Aspergillus sp. GMM No
Strain AE-PRHF

EFSA Applications

Enzyme protein cDNA sequence Mass Chemical parameters Question number EFSA Status Safety evaluation
Aspergillopepsin I

Not available

Not available

 / EFSA-Q-2024-00205 Finished Safety evaluation of the food enzyme aspergillopepsin I from the non-genetically modified Aspergillus sp. strain AE-PRHF

Manufacturing

Production Fermentation

Industrial activity

Intended food use
  • Bakery and cereal based products
  • Beer and cereal based beverages
  • Cereal based distilled alcoholic beverages
  • Dairy processing (whey processing)
  • Egg processing
  • Food processing
  • Yeast production
 Exposure level Chronic exposure to the food enzyme–TOS was calculated using the FEIM webtool by combining the maximum recommended use level with individual consumption data (EFSA CEP Panel, 2021). The estimation involved selection of relevant food categories and application of technical conversion factors (EFSA CEP Panel, 2023).
 
Intended use level 306.0 Usage details

The food enzyme is intended to be used in 15 food manufacturing processes: Processing of dairy products (Production of flavouring preparation from dairy products, Production of modified milk proteins), Processing of eggs and egg products, Processing of meat and fish products (Production of modified meat and fish products, Production of protein hydrolysates from meat and fish proteins), Processing of cereals and other grains (Production of baked products, Production of cereal-based products other than baked, Production of brewed products, Production of distilled alcohol) Processing of plant-and fungal-derived products (Production of edible oils from plant and algae, Production of tea and other herbal and fruit infusions, Production of plant extracts, Production of plant-based analogues of milk and milk products, Production of protein hydrolysates from plants and fungi), Processing of yeast and yeast products