Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified Saccharomyces cerevisiae strain INV.

Food Science

• Dietary Exposure 100%
• Sweet 50%
• Fermented Beverage 50%
• Amino Acid 50%
• Sucrose 50%
• Invert Sugar 50%
• Baking Process 50%
• Food Manufacturing Processes 50%

Keyphrases

• Fructosyltransferase 100%
• EC 3.2.1.26 16%