Results 11 to 20 of about 127 (86)

Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM. [PDF]

EFSA J, 2023
Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sugars using a genetically modified strain of Yarrowia lipolytica (named Y. lipolytica VRM).
EFSA Panel on Food Additives and Flavourings (FAF), Younes M, Aquilina G, Degen G, Engel KH, Fowler P, Frutos Fernandez MJ, Fürst P, Gundert-Remy U, Gürtler R, Husøy T, Manco M, Mennes W, Passamonti S, Moldeus P, Shah R, Waalkens-Berendsen I, Wright M, Barat Baviera JM, Gott D, Herman L, Leblanc JC, Wölfle D, Entrena JA, Consuelo C, Mech A, Multari S, Palaniappan V, Ruggeri L, Smeraldi C, Tard A, Castle L.   +31 more
europepmc   +2 more sources

Safety evaluation of the food enzyme cyclomaltodextrin glucanotransferase from Anoxybacillus caldiproteolyticus strain St-88. [PDF]

EFSA J, 2022
Abstract The food enzyme cyclomaltodextrin glucanotransferase ((1→4)‐α‐d‐glucan 4‐α‐d‐[(1→4)‐α‐d‐glucano]‐transferase (cyclising), EC 2.4.1.19) is produced with Anoxybacillus caldiproteolyticus strain St‐88 by PureCircle USA. It is intended to be used in the manufacture of glycosylated steviol glycosides.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Glandorf B, Herman L, Aguilera J, Liu Y, Chesson A.   +22 more
europepmc   +2 more sources

Safety evaluation of the modification of the food additive enzymatically produced steviol glycosides (E 960c). [PDF]

EFSA J
Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a modified manufacturing process for the food additive enzymatically produced steviol glycosides (E 960c). The new process converts purified steviol glycosides extracted from Stevia rebaudiana leaves through enzymatic bioconversion ...
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Barat Baviera JM, Degen G, Gott D, Herman L, Leblanc JC, Moldeus P, Waalkens-Berendsen I, Wölfle D, Civitella C, Dino B, Lunardi S, Mech A, Multari S, Ruggeri L.   +30 more
europepmc   +2 more sources

Safety of the proposed amendment of the specifications of the food additive E960c(i) or E960c(ii). [PDF]

EFSA J
Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of the proposed amendment of the EU specifications of Rebaudioside M produced via enzyme‐catalysed bioconversion (E960c(i) or E 960c(ii)), to include a different microorganism strain in the definition.
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Barat Baviera JM, Degen G, Gott D, Herman L, Leblanc JC, Moldeus P, Waalkens-Berendsen I, Wölfle D, Consuelo C, Dino B, Lunardi S, Mech A, Multari S, Smeraldi C, Tard A, Ruggeri L.   +32 more
europepmc   +2 more sources

From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar-Free Beverages. [PDF]

Int J Food Sci
Background Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced‐sugar and sugar‐free products, often using noncarbohydrate
Ramsey I, Liu J, Swiegers JH, Oladokun O.   +3 more
europepmc   +2 more sources

Safety evaluation of the food enzyme cyclomaltodextrin glucanotransferase from the non-genetically modified Anoxybacillus caldiproteolyticus strain AE-KCGT. [PDF]

EFSA J
Abstract The food enzyme cyclomaltodextrin glucanotransferase ((1–4)‐α‐d‐glucan 4‐α‐d‐[(1–4)‐ α‐d‐glucano]‐transferase; EC 2.4.1.19) is produced with the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐KCGT by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Andryszkiewicz M, Gomes A, Kovalkovicova N, Liu Y.   +17 more
europepmc   +2 more sources

Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a-d) and the modification of the acceptable daily intake (ADI) for steviol. [PDF]

EFSA J
Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) evaluated the safety of proposed changes to the currently permitted uses of the food additive steviol glycosides (E 960a–d) and of a proposed modification of the current acceptable daily intake (ADI) from 4 mg/kg body weight (bw) per day to 6 or 16 mg/kg bw per day, expressed as ...
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Barat Baviera JM, Degen G, Gott D, Herman L, Leblanc JC, Moldeus P, Waalkens-Berendsen I, Wölfle D, Civitella C, Ruggeri L, Tard A, Dino B, Vermeiren S.   +29 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme cyclomaltodextrin glucanotransferase from the non-genetically modified Anoxybacillus caldiproteolyticus strain AE-KCGT. [PDF]

EFSA J
Abstract The food enzyme cyclomaltodextrin glucanotransferase ((1‐4)‐α‐d‐glucan 4‐α‐d‐[(1‐4)‐α‐d‐glucano]‐transferase; EC 2.4.1.19) is produced with the non‐genetically modified Anoxybacillus caldiproteolyticus strain AE‐KCGT by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano M, Sramkova M, Van Loveren H, Vernis L, Marini E, Pasch J, Liu Y.   +16 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme β-amylase from the non-genetically modified Bacillus flexus strain AE-BAF. [PDF]

EFSA J
Abstract The food enzyme β‐amylase (4‐α‐d‐glucan maltohydrolase, EC 3.2.1.2) is produced with the non‐genetically modified Bacillus flexus strain AE‐BAF by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in three food ...
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Roos Y, Cavanna D, Liu Y, di Piazza G, Chesson A.   +22 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme glucan 1,4-α-glucosidase from the non-genetically modified Rhizopus arrhizus strain AE-G. [PDF]

EFSA J
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Rhizopus arrhizus strain AE‐G by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in one food
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Cavanna D, Liu Y, di Piazza G, Chesson A.   +21 more
europepmc   +2 more sources