Safety evaluation of a food enzyme containing leucyl aminopeptidase and Xaa-Pro dipeptidyl-peptidase activities from the non-genetically modified Aspergillus sp. strain DAP 19-109
Safety Classified by Officially
The food enzyme containing leucyl aminopeptidase (EC 3.4.11.1) and Xaa‐Pro dipeptidyl‐peptidase (EC 3.4.14.11) activities is produced with the non‐genetically modified Aspergillus sp. strain DAP 19‐109 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 14 food manufacturing processes. Since residual amounts of food enzyme–total organic solids (TOS) are removed in one process, dietary exposure was calculated for the remaining 13 food manufacturing processes.
Source: European Food Safety Authority.
Read the original at the source: https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2026.10332 This address stopped responding when last checked on October 07, 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
- October 07, 2026 12:00
- Versions
- 1 recorded
- Identity
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81ee88a3-d346-442b-b23d-bd8ec29e03ac