EFSA Safety evaluation of food enzyme β-amylase from Bacillus flexus
Jun 30, 2021
The European Food Safety Authority published the âSafety evaluation of food enzyme β-amylase from Bacillus flexus strain AE-BAFâ in accordance with regulation 1332/2008 on food enzymes.
The scope of the scientific document is summarized herein:
The food enzyme β-amylase (4-α-d-glucan maltohydrolase, EC 3.2.1.2) is produced with the non-genetically modified Bacillus flexusstrain AE-BAF
Enzyme intended to be used in baking and brewing processes, and in starch processing for the production of glucose syrups and other starch hydrolysates.
For further information (in English), click on the Link
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