Safety evaluation of the food enzyme aspergillopepsin I from the non-genetically modified Aspergillus sp. strain LPL 3U-3-10
The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the non‐genetically modified Aspergillus sp. strain LPL 3U‐3‐10 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 16 food manufacturing processes. Since residual amounts of food enzyme–Total Organic Solids (TOS) are removed in two processes, dietary exposure was calculated for the remaining 14 food manufacturing processes. It was estimated to be up to 4.673 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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