Safety evaluation of the food enzyme oryzin from the non-genetically modified Aspergillus sp. strain LP 4-1281
The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus sp. strain LP 4‐1281 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 14 food manufacturing processes. Since residual amounts of food enzyme–Total Organic Solids (TOS) are removed in one process, dietary exposure was calculated for the remaining 13 food manufacturing processes. It was estimated to be up to 0.446 mg TOS/kg body weight (bw) per day in European populations.
Read the official notice →Source: EFSA (European Food Safety Authority) · EFSA reuse policy (attribution). This is a short, attributed summary; the full authoritative text lives on the authority’s own site. LabelYog does not author or endorse it — confirm compliance against the destination market’s official source.
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