{"id":67446,"date":"2025-02-28T15:30:56","date_gmt":"2025-02-28T14:30:56","guid":{"rendered":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-an-extension-of-use-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-stra\/"},"modified":"2025-02-28T15:30:56","modified_gmt":"2025-02-28T14:30:56","slug":"safety-evaluation-of-an-extension-of-use-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-stra","status":"publish","type":"post","link":"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-an-extension-of-use-of-the-food-enzyme-non%e2%80%90reducing-end-%ce%b1%e2%80%90l%e2%80%90arabinofuranosidase-from-the-non%e2%80%90genetically-modified-aspergillus-tubingensis-stra\/","title":{"rendered":"Safety evaluation of an extension of use of the food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES"},"content":{"rendered":"

The food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase (\u03b1\u2010l\u2010arabinofura\u2011noside non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase, EC 3.2.1.55) is produced with the non\u2010genetically modified Aspergillus<\/em> tubingensis strain ARF by DSM Food Specialties B.V. 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 five food manufacturing processes. Subsequently, the applicant requested to extend its use to include two additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. The dietary exposure was calculated to be up to 0.458 mg total organic solids (TOS)\/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (234 mg TOS\/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 511. Based on the new data, the revised margin of exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.<\/p>","protected":false},"excerpt":{"rendered":"

The food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase (\u03b1\u2010l\u2010arabinofura\u2011noside non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase, EC 3.2.1.55) is produced with the non\u2010genetically modified Aspergillus tubingensis strain ARF by DSM Food Specialties B.V. 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 […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8,5,6],"tags":[],"class_list":["post-67446","post","type-post","status-publish","format-standard","hentry","category-ayudas-y-subvenciones","category-noticias","category-publicaciones"],"yoast_head":"\nSafety evaluation of an extension of use of the food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES - bip4ex<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/helloproject.es\/vigilancia\/safety-evaluation-of-an-extension-of-use-of-the-food-enzyme-non\u2010reducing-end-\u03b1\u2010l\u2010arabinofuranosidase-from-the-non\u2010genetically-modified-aspergillus-tubingensis-stra\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Safety evaluation of an extension of use of the food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase from the non\u2010genetically modified Aspergillus tubingensis strain ARF AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES\" \/>\n<meta property=\"og:description\" content=\"The food enzyme non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase (\u03b1\u2010l\u2010arabinofura\u2011noside non\u2010reducing end \u03b1\u2010l\u2010arabinofuranosidase, EC 3.2.1.55) is produced with the non\u2010genetically modified Aspergillus tubingensis strain ARF by DSM Food Specialties B.V. 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