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EFSA Safety evaluation of food enzyme β-amylase from Bacillus flexus

Jun 30, 2021

The European Food Safety Authority published the “Safety evaluation of food enzyme β-amylase from Bacillus flexus strain AE-BAF” 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

"Story Supplied courtesy of Selerant".

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