Safety evaluation of the food enzyme aspergillopepsin I from the non-genetically modified Aspergillus sp. strain LPL 3U-3-10
Safety Classified by Officially
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 original at the source: https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2026.10338 This address stopped responding when last checked on September 30, 2026. The record below is what Officially captured.
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Provenance
- Organization
- European Food Safety Authority — imported from official source
- Official source
- https://www.efsa.europa.eu/en/all/rss RSS
- Imported
- September 30, 2026 10:00
- Versions
- 1 recorded
- Identity
25dde8ef-be76-4121-a27d-4cf8cd8e735c