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
240.0
Usage details
The food enzyme is intended to be used in 14 food manufacturing processes : Processing of dairy products (Production of flavouring preparations from dairy products, Production of modified milk proteins), Processing of 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 fruits and vegetables (Production of non-wine vinegar), Processing of plant-and fungal-derived products (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 soy sauce, Production of protein hydrolysates from plants and fungi), Processing of yeast and yeast products.