Safety aspects of microbial enzyme technology, exemplified by the safety assessment of an immobilized lipase preparation, lipozyme™

Autor:	P. Eigtved, B.F. Jensen
Rok vydání:	1990
Předmět:	food.ingredient business.industry Interesterified fat Chemistry Food additive Immobilized lipase Raw material Pulp and paper industry Applied Microbiology and Biotechnology Expert committee Food Chemicals Codex food Microbial enzymes Food processing Food science business Food Science Biotechnology
Zdroj:	Food Biotechnology. 4:699-725
ISSN:	1532-4249 0890-5436
DOI:	10.1080/08905439009549783
Popis:	The historical use of enzymes for food processing is briefly reviewed. The manufacturing process of microbial food enzymes is described including the fundamental purity criteria recommended by Joint FAO/WHO Expert Committee on Food Additives (JECFA) and Food Chemicals Codex. Principles for safety evaluation focus on the possible presence of toxic contaminants in the commercial enzyme preparation. Possible sources of any undesirable contaminants include the raw materials used, the properties of the production strain, contamination with foreign micro‐organisms, use of additives and processing aids in recovery of the enzyme. Systems for design of toxicology programmes are reviewed. A case study is given summarizing the safety evaluation of an immobilized lipase used for the interesterification of fats and oils. Based upon a no‐effect level derived from in vitro and animal feeding studies it is concluded that the enzyme is safe for the intended use. The safety of the enzyme part of the immobilized pr...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::85002758c00f8bebe3e3ea6670c3d64a https://doi.org/10.1080/08905439009549783 Zobrazit plný text záznamu