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
300.0
Usage details
The food enzyme is intended to be used in 13 food manufacturing processes: Processing of dairy products (Production of cheese, flavouring preparations from dairy products, modified milk proteins), Processing of eggs and egg products, Processing of meat and fish products (Production of modified meat and fish products, protein hydrolysates from meat and fish proteins), Processing of cereals and other grains (Production of baked products, cereal-based products other than baked, brewed products, starch and gluten fractions), Processing of fruits and vegetables (Production of juices), Processing of plant-and fungal-derived products (Production of protein hydrolysates from plants and fungi, Processing of yeast and yeast products)