Safety evaluation of the food enzyme containing trypsin, chymotrypsin, α‐amylase and triacylglycerol lipase from porcine pancreas

EFSA CEF Panel

Research output: Contribution to journalA2: International peer reviewed article (not A1-type)peer-review

Abstract

The food enzyme complex, containing trypsin (EC 3.4.21.4), chymotrypsin (EC 3.4.21.1), α-amylase (1,4-α-d-glucan glucanohydrolase, EC 3.2.1.1) and triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3), is obtained from porcine pancreas by American Laboratories, Inc., USA. The food enzyme is intended primarily for the hydrolysis of milk proteins to be used in foods for special medical or nutritional dietary management. ■■■■■ is extensively used in the manufacturing process, and residual amounts of the solvent remain in the food enzyme. The applicant estimates a typical range of ■■■■■ in the food enzyme to be 10,000–13,000 mg/kg. Directive 2009/32/EC sets a maximum residue level of 10 mg/kg for foods and food ingredients produced in the EU or imported into the EU. The use of ■■■■■ for the production of a food enzyme falls within the scope of Directive 2009/32/EC. Consequently, the food enzyme does not comply with the existing requirements within the EU governing residual amount of solvent.
Original languageEnglish
JournalEFSA Journal
Volume20
Issue number4
Pages (from-to)e07239
Number of pages11
ISSN1831-4732
DOIs
Publication statusPublished - Apr-2022

Keywords

  • trypsin
  • chymotrypsin
  • alpha-amylase
  • triacylglycerol lipase
  • pig
  • pancreas

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