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欧盟食品安全局评估豆皮中过氧化物酶的安全性
发布时间:2018-1-2 15:24:17

按照欧盟法律要求,所有已上市或者准备上市的新食品酶均需要经过欧盟食品安全局的安全性评估,并获得欧盟委员会的批准。欧盟食品安全局在本次评估中认为,过氧化物酶来自大豆的可食用部分,因此无需进行毒理学评估。针对膳食暴露风险评估,在拟定使用条件下,无安全风险。然而,这种酶可能会含有致敏大豆蛋白,因此不能忽视对过敏人群的致敏反应。

部分原文报道如下:

The food enzymeconsidered in this opinion is a peroxidase hydrogen-peroxide oxidoreductase; EC 1.11.1.7 obtained from hulls of soybeans Glycine max by the company Kerry Ingredients & Flavours. The compositional dataprovided were considered sufficient. The manufacturing process did not raisesafety concerns. based on the origin of the food enzyme from edible parts ofsoybean, the enzyme manufacturing process, the compositional and biochemicaldata provided, and the dietary exposure assessment, the Panel concluded thatthis food enzyme does not give rise to safety concerns under the intendedconditions of use. However, the Panel noted that this food enzyme may containallergenic soybean proteins, thus, adverse reactions in susceptiblesoybean-allergic individuals cannot be ruled out.


来源:食品伙伴网

 

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